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TUNA · Cut · Compare

Kama vs Chutoro

Two cuts people weigh at the counter — fat, cook method and price meters side by side, including lamb shoulder versus breast.

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.

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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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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.