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

Kama vs Otoro

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

Side by side

KamaOtoro
Fat 86 98
Umami 88 92
Rarity 90 95
Price 72 98
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 →

Otoro
663highland · CC BY 2.5

Otoro

Fatty belly · premium toro

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.

Raw5 min at room temperature

The fat striations should run close together and evenly, without breaking up.

Explore →

Which one to buy

  • Better forKama : Otoro
  • Salt-grilledKama95 : —
  • SimmeredKama60 : —
  • SushiOtoro— : 98
  • Lightly searedOtoro— : 55

Other comparisons

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