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TUNA · Cut · Compare

Otoro 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

OtoroChutoro
Fat 98 75
Umami 92 90
Rarity 95 80
Price 98 88
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.

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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 forOtoro : Chutoro
  • SushiOtoro98 : —
  • Lightly searedOtoro55 : —
  • Sushi & sashimiChutoro— : 95
  • TatakiChutoro— : 50

Other comparisons

→Kama vs Otoro→Kama vs Akami→Akami 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.