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OFFAL · Specialty cut · Compare

Abomasum vs Large intestine

Two cuts people weigh at the counter — fat, cook method and price meters side by side, including lamb shoulder versus breast.

Side by side

AbomasumLarge intestine
Tenderness 46 50
Fat 58 90
Umami 80 86
Price 44 62
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.

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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 forAbomasum : Large intestine
  • GrillingAbout the same94 : 92
  • Hot potAbout the same70 : 74
  • Stir-fryAbout the same62 : 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.