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OFFAL · Specialty cut

Large intestine

Daechang · chitterlings · シマチョウ

Large intestine
Humanities Writ Large · CC BY 2.0

Large intestine. Instead of the milky gop of the small intestine it carries a thick fat sheet that butchers fold inward, so oil keeps rendering the whole time it cooks. The fattiest 100 g in this atlas — a few pieces are a serving.

Profile

Tenderness50
Fat90
Umami86
Price62

Pairs with

Grilling92
Hot pot74
Stir-fry68

Recommended cooking

Low–medium, very patientRender the fat out

Eat it before the fat renders and it turns heavy. Keep going until the surface browns and shrinks.

How to pick it

Fat folded in evenly. A lump on one side will scorch while the rest stays pale.

Signature dishes

Grading & naming

Thick fat wall is the point — ask for well-cleaned pieces.

Grading systems →

Nutrition · Per 100 g raw edible portion

300kcalCalories
10gProtein
28gFat
11gSaturated fat

Calories & protein →

Next steps

Compare with

→Large intestine vs Abomasum→Large intestine vs Small intestine→Large intestine vs Tongue

Keep exploring

→Small intestine→Abomasum→Tongue

Find a cut by cooking

→Grilling→Hot pot→Stir-fry

Signature dishes

→Daechang grill

→Beef Offal Map

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

← Back to the chart

Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.