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TUNA · Cut

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.

Profile

Fat75
Umami90
Rarity80
Price88

Pairs with

Sushi & sashimi95
Tataki50

Recommended cooking

RawSashimi

Less cloying than otoro, so it can be eaten piece after piece without tiring the palate.

How to pick it

Pink flesh with fine white fat lines showing faintly through rather than sitting on top.

Signature dishes

Grading & naming

Mid-fat belly; grade talk is really about boat and handling.

Grading systems →

Nutrition · Per 100 g raw edible portion

253kcalCalories
24gProtein
17gFat
4.5gSaturated fat

Calories & protein →

Compare with

→Chutoro vs Akami→Chutoro vs Otoro→Chutoro vs Tail belly→Chutoro vs Kama

Keep exploring

→Otoro→Akami

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→Tail belly

← Back to the chart

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