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TUNA · Cut · Compare

Chutoro vs Tail belly

Two cuts people weigh against each other at the counter — here is what actually separates them.

Side by side

ChutoroTail belly
Fat 75 55
Umami 90 75
Rarity 80 40
Price 88 40
Chutoro
663highland · CC BY 2.5

Chutoro

Medium fatty belly

The meeting point between the savour of the lean loin and the fat of the belly. If otoro is spectacle, chutoro is balance — which is why it usually anchors a course rather than closing it.

RawSashimi

Pink flesh with fine white fat lines showing faintly through rather than sitting on top.

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Tail belly
NOAA · Public domain

Tail belly

Tail meat · negitoro cut

The belly towards the tail. It runs through with sinew, so it is scraped rather than sliced — this is the cut behind negitoro, the minced tuna and spring onion filling.

MincedNegitoro

The flesh between the sinews should look bright and glossy, never dull.

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Which one to buy

  • Better forChutoro : Tail belly
  • Sushi & sashimiChutoro95 : —
  • TatakiChutoro50 : —
  • NegitoroTail belly— : 90
  • SimmeredTail belly— : 60

Other comparisons

→Kama vs Otoro→Kama vs Akami→Akami vs Chutoro→Otoro vs Chutoro→Akami vs Tail belly→Akami vs Otoro→Kama vs Chutoro

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

← Back to the chart

Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.