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Tongue vs Large intestine

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

Side by side

TongueLarge intestine
Tenderness 52 50
Fat 70 90
Umami 84 86
Price 66 62
Tongue
The original uploader was Mind meal at English Wikipedia. · CC BY-SA 2.0

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.

High heat, briefJust past the surface

Look for a pink cross-section with tight grain. A grey cast means it has been sitting.

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Large intestine
Humanities Writ Large · CC BY 2.0

Large intestine

Daechang · chitterlings · シマチョウ

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.

Low–medium, very patientRender the fat out

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

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Which one to buy

  • Better forTongue : Large intestine
  • GrillingAbout the same92 : 92
  • Boiled & slicedTongue80 : —
  • BraisingTongue60 : —
  • Hot potLarge intestine— : 74
  • Stir-fryLarge intestine— : 68

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 Abomasum

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.