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Chutoro vs Tail belly

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

Side by side

ChutoroTail belly
Fat 75 55
Umami 90 75
Rarity 80 40
Price 88 40

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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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 forChutoro : Tail belly
  • Sushi & sashimiChutoro95 : —
  • TatakiChutoro50 : —
  • NegitoroTail belly— : 90
  • SimmeredTail belly— : 60

Other comparisons

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