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 Small intestine — teaching, not a thermometer app.
Name the cut — Confirm Small intestine on the sheet.
Pick doneness — Target Medium rare ~57°C.
Pair first method — Lead with Grilling.
Keep safety note — Blast it on high heat and the outside chars before the fat flows. A gentle first pass, then a second sear, almost never fails.
Last-vs-now is a pin — Cook-pair is a bookmark, not a certificate.
Small intestine: Medium rare (57°C) via Grilling.
Editorial butchery teaching only. Not HACCP or medical advice.
Substitute cut and safety stop
After the cook sequence for Small intestine, a second sheet pass: published swap cut plus the safety line already on this page.
Name the printed substitute — If Small intestine is missing at the counter, the sheet points to related cut Large intestine — 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 Grilling.
Hard stop on safety — Blast it on high heat and the outside chars before the fat flows. A gentle first pass, then a second sear, almost never fails.
Keep cook-pair as a pin — Saving a cook-pair bookmarks this sheet; it is not a food-safety certificate.
Small intestine → swap toward Large intestine; 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 Medium heat, patient (Cooked through) for Small intestine. That is the published recommendation on this page, not a live thermometer reading.
Which cooking method fits this cut?
This sheet lists Grilling · Hot pot · Stir-fry 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: Blast it on high heat and the outside chars before the fat flows. A gentle first pass, then a second sear, almost never fails. 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.
Humanities Writ Large · CC BY 2.0
Small intestine. The milky fat packed inside is called gop in Korean, and the cut takes its name from it. That fat melting on the grill is the whole point — scraped-clean intestine is an empty name. Narrower and less oily than the large intestine beside it.
Profile
Tenderness58
Fat74
Umami88
Price58
Pairs with
Grilling95
Hot pot86
Stir-fry80
Recommended cooking
Medium heat, patientCooked through
Blast it on high heat and the outside chars before the fat flows. A gentle first pass, then a second sear, almost never fails.
How to pick it
Plump pieces stuffed with fat. Thin and translucent means the gop is already gone.
