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Akami vs Tail belly

Two cuts people weigh against each other at the counter — here is what actually separates them.

Side by side

AkamiTail belly
Fat 30 55
Umami 88 75
Rarity 50 40
Price 60 40

Akami

Lean loin · red meat

The lean red flesh, low in fat, where tuna's own savoury depth and faint acidity come through most clearly. It is the foundation of sushi and the classic candidate for a soy marinade.

RawAs is, or marinated

Clear ruby colour, with no iridescent sheen across the cut surface.

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Tail belly

Tail meat · negitoro cut

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.

MincedNegitoro

The flesh between the sinews should look bright and glossy, never dull.

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Which one to buy

  • Better forAkami : Tail belly
  • Sushi & sashimiAkami95 : —
  • Soy-marinatedAkami80 : —
  • NegitoroTail belly— : 90
  • SimmeredTail belly— : 60

Other comparisons

→Kama vs Otoro→Kama vs Akami→Akami vs Chutoro→Otoro vs Chutoro→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

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Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.