Pin the doneness and method you just left against the pick on this cut’s sheet. Last-versus-now stays on this device — teaching temperatures, not a diagnosis.
Not medical advice, a food-safety certificate or a guarantee. Use the published sheet temps and your own thermometer.
Last cook—
This cook—
Cook sequence from this cut sheet
Follow published Breast — teaching, not a thermometer app.
Name the cut — Confirm Breast on the sheet.
Pick doneness — Target Medium rare ~57°C.
Pair first method — Lead with Pan-searing.
Keep safety note — Poultry must reach 74°C throughout for safety. Brining first is the reliable way to survive that temperature without going dry.
Last-vs-now is a pin — Cook-pair is a bookmark, not a certificate.
Breast: Medium rare (57°C) via Pan-searing.
Editorial butchery teaching only. Not HACCP or medical advice.
Substitute cut and safety stop
After the cook sequence for Breast, a second sheet pass: published swap cut plus the safety line already on this page.
Name the printed substitute — If Breast is missing at the counter, the sheet points to related cut Tenderloin — same atlas, not inventing a new primal.
Check shared method fit — Prefer a published method that still fits the substitute; lead method on this sheet is Pan-searing.
Hard stop on safety — Poultry must reach 74°C throughout for safety. Brining first is the reliable way to survive that temperature without going dry.
Keep cook-pair as a pin — Saving a cook-pair bookmarks this sheet; it is not a food-safety certificate.
Breast → swap toward Tenderloin; stop on the printed safety line before plating.
Editorial butchery teaching only. Not HACCP or medical advice.
Cook, swap, or skip
Kitchen teaching. Not a food-safety certificate.
Doneness and method on this cut
What temperature does this page recommend for this cut?
The cut sheet already prints 74°C (Measure, do not guess) for Breast. That is the published recommendation on this page, not a live thermometer reading.
Which cooking method fits this cut?
This sheet lists Pan-searing · Poaching · Roasting with fitness scores. Pair one of those methods with a doneness from the published scale (Blue 46 C through Well done 77 C). The cook-pair block pins last versus now — teaching, not a diagnosis.
Can I serve this cut pink?
Follow the sheet note already on this page: Poultry must reach 74°C throughout for safety. Brining first is the reliable way to survive that temperature without going dry. Connective-tissue cuts ask for time; tender steaks ask for a rest after the published temp. The safety note at the bottom still applies.
Is the doneness scale a food-safety certificate?
No. The pair tool and the recommended temp are teaching numbers from this atlas. Use the printed sheet and your own thermometer. This page is not a medical or hygiene certificate.
Tomás Castelazo · CC BY-SA 3.0
The flight muscle of a bird that does not fly, so it is built from fast-twitch white fibre with almost no fat or myoglobin. That makes it the leanest thing on the chicken and the easiest to ruin: it holds moisture only up to about 65°C, and every degree beyond that is squeezed out.
Profile
Tenderness58
Fat12
Umami48
Price42
Pairs with
Pan-searing88
Poaching80
Roasting74
Recommended cooking
74°CMeasure, do not guess
Poultry must reach 74°C throughout for safety. Brining first is the reliable way to survive that temperature without going dry.
How to pick it
Even thickness matters more than size — butterfly or pound a thick fillet so the thin end is not overcooked by the time the middle is done.
