Poultry cut: where it is, price, recipes
Mune (breast)
In Japan breast meat is cheaper than thigh, the reverse of American supermarkets, because cooks there prefer the juicier leg. It becomes konbini salad chicken, and shows up less often on the grill.
- Grilled
- Poached
$11/ lb
- In French
- Mune (blanc)
- French cuts
- Blanc de poulet (filet)
- Where it sits
- Breast. Every breast hides a tenderloin, the small muscle along the breastbone that peels away by hand.
- Tenderness
- 4/5
- Flavor
- 2/5
- Marbling
- 1/5
- Price
- $11 / lb ·
- Actual size
- ~18 cm
Compared with its neighbors
Compared with Sasami (tenderloin), Mune (breast) is less tender (4/5 vs 5/5) and costs $2 a pound more.
Compared with Nankotsu (cartilage), Mune (breast) is more tender (4/5 vs 1/5), milder (2/5 vs 3/5) and costs $5 a pound more.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Mune (breast) | 4/5 | 2/5 | 1/5 | $11 / lb | Grilled, Poached |
| Sasami (tenderloin) | 5/5 | 2/5 | 1/5 | $9 / lb | Grilled, Poached |
| Nankotsu (cartilage) | 1/5 | 3/5 | 1/5 | $6 / lb | Grilled |
