The "kophaas" is the upper part of the pork tenderloin. It is the most tender muscle in the back of the pig, a tapering piece of meat consisting of a head, a thick section, with a relatively thin end. That's where the name "kophaas" comes from. The "kophaas" is less known but a very tender piece of meat. Perfect for making satay, but also very suitable for use in other dishes.
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