Pin the doneness and method you just left against the pick on this cut’s sheet. Last-versus-now stays on this device — teaching temperatures, not a diagnosis.
Not medical advice, a food-safety certificate or a guarantee. Use the published sheet temps and your own thermometer.
Last cook—
This cook—
Cook sequence from this cut sheet
Follow published Kama — teaching, not a thermometer app.
Name the cut — Confirm Kama on the sheet.
Pick doneness — Target Medium rare ~57°C.
Pair first method — Lead with Salt-grilled.
Keep safety note — Salt it and leave it fifteen minutes before grilling — moisture tightens and the seasoning works its way in.
Last-vs-now is a pin — Cook-pair is a bookmark, not a certificate.
Kama: Medium rare (57°C) via Salt-grilled.
Editorial butchery teaching only. Not HACCP or medical advice.
Substitute cut and safety stop
After the cook sequence for Kama, a second sheet pass: published swap cut plus the safety line already on this page.
Name the printed substitute — If Kama is missing at the counter, the sheet points to related cut Otoro — same atlas, not inventing a new primal.
Check shared method fit — Prefer a published method that still fits the substitute; lead method on this sheet is Salt-grilled.
Hard stop on safety — Salt it and leave it fifteen minutes before grilling — moisture tightens and the seasoning works its way in.
Keep cook-pair as a pin — Saving a cook-pair bookmarks this sheet; it is not a food-safety certificate.
Kama → swap toward Otoro; stop on the printed safety line before plating.
Editorial butchery teaching only. Not HACCP or medical advice.
Cook, swap, or skip
Kitchen teaching. Not a food-safety certificate.
Doneness and method on this cut
What temperature does this page recommend for this cut?
The cut sheet already prints Grilled (Salt and nothing else) for Kama. That is the published recommendation on this page, not a live thermometer reading.
Which cooking method fits this cut?
This sheet lists Salt-grilled · Simmered with fitness scores. Pair one of those methods with a doneness from the published scale (Blue 46 C through Well done 77 C). The cook-pair block pins last versus now — teaching, not a diagnosis.
Can I serve this cut pink?
Follow the sheet note already on this page: Salt it and leave it fifteen minutes before grilling — moisture tightens and the seasoning works its way in. Connective-tissue cuts ask for time; tender steaks ask for a rest after the published temp. The safety note at the bottom still applies.
Is the doneness scale a food-safety certificate?
No. The pair tool and the recommended temp are teaching numbers from this atlas. Use the printed sheet and your own thermometer. This page is not a medical or hygiene certificate.
NOAA · Public domain
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.
Profile
Fat86
Umami88
Rarity90
Price72
Pairs with
Salt-grilled95
Simmered60
Recommended cooking
GrilledSalt and nothing else
Salt it and leave it fifteen minutes before grilling — moisture tightens and the seasoning works its way in.
How to pick it
Look for clear flesh with a vivid line of bloodline muscle, not a browned one.
