Side by side
Heart
Beef heart · corazón · ハツ
A muscle that never rests, fine-grained and firm, with almost none of the off-notes that put people off other organs. Low in fat and frank in chew, it eats closer to a dense steak than to classic offal — which is why it is often the gateway cut for hesitant eaters.
Choose pieces trimmed of blood clots and white tendon, with a surface that is not slimy.
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 forHeart : Abomasum
- GrillingAbout the same90 : 94
- SkewersHeart82 : —
- Stir-fryAbout the same66 : 62
- Hot potAbomasum— : 70
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.