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 Slow roasting.
Keep safety note — Render gently first, then finish hot so the skin or fat edge crackles.
Last-vs-now is a pin — Cook-pair is a bookmark, not a certificate.
Breast: Medium rare (57°C) via Slow roasting.
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 Rack — 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 Slow roasting.
Hard stop on safety — Render gently first, then finish hot so the skin or fat edge crackles.
Keep cook-pair as a pin — Saving a cook-pair bookmarks this sheet; it is not a food-safety certificate.
Breast → swap toward Rack; 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 Low then hot (Crisp the surface) for Breast. That is the published recommendation on this page, not a live thermometer reading.
Which cooking method fits this cut?
This sheet lists Slow roasting · Braising · Grilling 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: Render gently first, then finish hot so the skin or fat edge crackles. 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.
I would appreciate being notified if you use my work outside Wikimedia. Do not copy this image illegally by ignoring the terms of the license below, as it is not in the public domain. If you would like special permission to use, license, or purchase the image please contact me to negotiate terms. More of my work can be found in my personal gallery. · CC BY-SA 3.0
The belly of the sheep: layered fat and lean that loves stuffing, rolling and slow crisp. Underrated in some markets, central in others. When the fat renders cleanly it rivals pork belly for richness at a lower price.
Profile
Tenderness50
Marbling75
Umami82
Price32
Pairs with
Slow roasting90
Braising84
Grilling60
Recommended cooking
Low then hotCrisp the surface
Render gently first, then finish hot so the skin or fat edge crackles.
How to pick it
Ask for excess loose fat trimmed but keep the natural seams — that is the flavour.
