offal primal · Kerala
In Himachal Pradesh & Uttarakhand, this cut is tendon.
About this cut
Collagen-rich connective tissue extracted from the leg joints, particularly the Achilles tendon area. Extremely gelatinous when slow-cooked; provides body and sticky texture to braises and soups. Prized in Korean, Vietnamese, and South Asian cuisine for its chew and the richness it adds to broth.
| rare | Rare | → | Rare |
| medium rare | Medium rare | → | Medium rare |
| medium | Medium | → | Medium |
| well done | Lutu | → | Well done |
Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.
“urat” in Kerala maps to canonical tendon (offal: Connective tissue at joints — particularly the hock/lower leg). In Himachal Pradesh & Uttarakhand, look for labels such as tendon. Collagen-rich connective tissue extracted from the leg joints, particularly the Achilles tendon area. Extremely gelatinous when slow-cooked; provides body and sticky texture to braises and soups. Prized in Korean, Vietnamese, and South Asian cuisine for its chew and the richness it adds to broth.
This information is for educational purposes only and may vary by region or butcher practices.