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OFFAL · Specialty cut · Compare

Rumen vs Omasum

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

Side by side

RumenOmasum
Tenderness 36 30
Fat 22 18
Umami 70 66
Price 30 28
Rumen
Lucarelli · Public domain

Rumen

First stomach · honeycomb tripe · ミノ

The first of a cow’s four stomachs, lined with towel-like papillae. The thickest section, sold separately as honeycomb tripe or yanggitmeori, is scarce enough to command a different price. Almost no fat — the whole point is the snap.

High heat, briefSurface only

Raised, thick papillae mark the premium piece. Thin, flabby sheets are ordinary rumen.

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Omasum
Lucarelli · Public domain

Omasum

Third stomach · bible tripe · センマイ

Hundreds of thin leaf-like folds stacked like a book — the third stomach. That geometry shreds into a unique chew, and with almost no fat it is the lowest-calorie cut in this atlas. Most often eaten raw with sesame-oil dipping sauce.

Raw or flash-blanchedHeat toughens it

Black membrane removed, folds sharp and clean. Scrub with coarse salt several times to clear the smell.

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Which one to buy

  • Better forRumen : Omasum
  • GrillingRumen88 : —
  • Broths & soupsRumen76 : —
  • Stir-fryOmasum60 : 68
  • Raw beef dishesOmasum— : 85
  • FryingOmasum— : 62

Other comparisons

→Tongue vs Heart→Tongue vs Abomasum→Tongue vs Liver→Heart vs Liver→Heart vs Abomasum→Liver vs Omasum→Rumen vs Abomasum→Rumen vs Small intestine

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.