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Otoro vs Chutoro

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

Side by side

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

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

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.