Side by side
Tongue
Beef tongue · lengua · タン
A muscle the animal works every day of its life, so the grain is dense and the fat is laced through rather than layered on top. Peel the skin and the meat underneath is surprisingly fine; the root carries more fat than the tip, so the same tongue tastes different front to back. Thin-sliced and grilled it stays springy; simmered whole it turns soft.
Look for a pink cross-section with tight grain. A grey cast means it has been sitting.
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.
Thick wall, white fat clinging inside. Trim too aggressively and the flavour goes with the fat.
Which one to buy
- Better forTongue : Abomasum
- GrillingAbout the same92 : 94
- Boiled & slicedTongue80 : —
- BraisingTongue60 : —
- Hot potAbomasum— : 70
- Stir-fryAbomasum— : 62
Other comparisons
All cuts
Beef Primals
Chicken Portions
Bluefin Tuna Cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.