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 Tail belly — teaching, not a thermometer app.
Name the cut — Confirm Tail belly on the sheet.
Pick doneness — Target Medium rare ~57°C.
Pair first method — Lead with Negitoro.
Keep safety note — Scraped from the sinew with a spoon and folded through chopped spring onion, it makes the best gunkan topping there is.
Last-vs-now is a pin — Cook-pair is a bookmark, not a certificate.
Tail belly: Medium rare (57°C) via Negitoro.
Editorial butchery teaching only. Not HACCP or medical advice.
Substitute cut and safety stop
After the cook sequence for Tail belly, a second sheet pass: published swap cut plus the safety line already on this page.
Name the printed substitute — If Tail belly is missing at the counter, the sheet points to related cut Akami — 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 Negitoro.
Hard stop on safety — Scraped from the sinew with a spoon and folded through chopped spring onion, it makes the best gunkan topping there is.
Keep cook-pair as a pin — Saving a cook-pair bookmarks this sheet; it is not a food-safety certificate.
Tail belly → swap toward Akami; 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 Minced (Negitoro) for Tail belly. That is the published recommendation on this page, not a live thermometer reading.
Which cooking method fits this cut?
This sheet lists Negitoro · 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: Scraped from the sinew with a spoon and folded through chopped spring onion, it makes the best gunkan topping there is. 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 belly towards the tail. It runs through with sinew, so it is scraped rather than sliced — this is the cut behind negitoro, the minced tuna and spring onion filling.
Profile
Fat55
Umami75
Rarity40
Price40
Pairs with
Negitoro90
Simmered60
Recommended cooking
MincedNegitoro
Scraped from the sinew with a spoon and folded through chopped spring onion, it makes the best gunkan topping there is.
How to pick it
The flesh between the sinews should look bright and glossy, never dull.
