Poultry cut: where it is, price, recipes
Reba (liver)
The liver, brushed with tare, the sweet soy glaze, and pulled from the coals still pink inside. Overcooked, it turns dry and chalky.
- Grilled
$4/ lb
- In French
- Reba (foie)
- French cuts
- Foie de volaille
- Where it sits
- Giblets. The gizzard grinds grain with the small stones a hen swallows; yakitori cooks call it "sand liver".
- Tenderness
- 4/5
- Flavor
- 5/5
- Marbling
- 1/5
- Price
- $4 / lb ·
- Actual size
- ~6 cm
Compared with its neighbors
Compared with Hatsu (heart), Reba (liver) is more tender (4/5 vs 3/5), more flavorful (5/5 vs 4/5) and costs $1 a pound less.
Compared with Sunagimo (gizzard), Reba (liver) is more tender (4/5 vs 2/5), more flavorful (5/5 vs 4/5) and costs $1 a pound less.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Reba (liver) | 4/5 | 5/5 | 1/5 | $4 / lb | Grilled |
| Hatsu (heart) | 3/5 | 4/5 | 1/5 | $5 / lb | Grilled |
| Sunagimo (gizzard) | 2/5 | 4/5 | 1/5 | $5 / lb | Grilled |
