Kama at 60°: Simmered collar

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. Look for clear flesh with a vivid line of bloodline muscle, not a browned one. 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. Cook Kama as Simmered to 60° at the centre. Plate as Simmered collar. Angle 4: check thickness before the clock. Cook Kama as Simmered collar to 60° at the centre. Thick grain needs more time. A cut’s grain comes from how much the muscle worked. Kama needs heat through to 60° before “Simmered collar” 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.

Cook Kama as Simmered collar to 60° at the centre. Thick grain needs more time. A cut’s grain comes from how much the muscle worked. Kama needs heat through to 60° before “Simmered collar” 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.