Skip to content Skip to a section
Tool·Lifes /Meat Atlas Search apps and topics…
Apps
Explore Guides
TUNA · Cut · Compare

Kama vs Chutoro

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

Side by side

KamaChutoro
Fat 86 75
Umami 88 90
Rarity 90 80
Price 72 88
Kama
NOAA · Public domain

Kama

Collar · tuna cheek 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.

GrilledSalt and nothing else

Look for clear flesh with a vivid line of bloodline muscle, not a browned one.

Explore →

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.

Explore →

Which one to buy

  • Better forKama : Chutoro
  • Salt-grilledKama95 : —
  • SimmeredKama60 : —
  • Sushi & sashimiChutoro— : 95
  • TatakiChutoro— : 50

Other comparisons

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

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.