Kama at 60 degrees: Simmered · 311

Salt it and leave it fifteen minutes before grilling — moisture tightens and the seasoning works its way in. Sold as collar pieces, not BMS — look for gloss and a clean bloodline. The wedge of meat behind the gill plate. A whole tuna yields only two, which makes it a prized rarity — the fat is dense and the skin side crisps beautifully under heat.

Colour, sinew, where the fat sits, and thickness are what you check before you pay. Ask for the thickness that matches “Simmered.” Use 60 degrees and 60 when you cook. Salt after you know the job. Do not play with undercooked meat. Cook Kama to 60 degrees and serve it as “Simmered.” The other figure to watch is 60. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. Look for clear flesh with a vivid line of bloodline muscle, not a browned one.

Cook Kama to 60 degrees and serve it as “Simmered.” The other figure to watch is 60. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. Look for clear flesh with a vivid line of bloodline muscle, not a browned one. A cut’s grain comes from how much the muscle worked. Kama needs heat through to 60 degrees before “Simmered” makes sense. 60 is a stage of that heat, not a luxury score. The same cut becomes a stew, a grill, or a braise, so a steak minute does not cover a pot. Thick connective tissue wants time, not a hard sear alone. This is not medical advice.