Skip to content
Tool·Lifes /Meat Atlas
Apps
Explore Guides Search
OFFAL · Specialty cut · Compare

Rumen vs Abomasum

Two cuts people weigh against each other at the counter — here is what actually separates them.

Side by side

RumenAbomasum
Tenderness 36 46
Fat 22 58
Umami 70 80
Price 30 44
Rumen
Lucarelli · Public domain

Rumen

First stomach · honeycomb tripe · ミノ

The first of a cow’s four stomachs, lined with towel-like papillae. The thickest section, sold separately as honeycomb tripe or yanggitmeori, is scarce enough to command a different price. Almost no fat — the whole point is the snap.

High heat, briefSurface only

Raised, thick papillae mark the premium piece. Thin, flabby sheets are ordinary rumen.

Explore →

Abomasum
Lucarelli · Public domain

Abomasum

Fourth stomach · reed tripe · ギアラ

The true acid stomach — and nothing like pork makchang, which is the end of the large intestine. A thick wall with fat layered inside: grilled, the outside stays chewy while fat bursts from within. A whole animal yields only about half a kilo.

Medium heat, patientCooked through

Thick wall, white fat clinging inside. Trim too aggressively and the flavour goes with the fat.

Explore →

Which one to buy

  • Better forRumen : Abomasum
  • GrillingAbout the same88 : 94
  • Broths & soupsRumen76 : —
  • Stir-fryAbout the same60 : 62
  • Hot potAbomasum— : 70

Other comparisons

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

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→Large 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.