The forward belly, and the summit of tuna fat. Everything this cut is worth comes down to a fat density that starts melting the moment it meets body temperature.
Profile
Fat98
Umami92
Rarity95
Price98
Pairs with
Sushi98
Lightly seared55
Recommended cooking
Raw5 min at room temperature
Straight from the fridge it stays mute; a few minutes out and the fat opens up completely.
How to pick it
The fat striations should run close together and evenly, without breaking up.
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Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.