Tool·Lifes /Meat Atlas
Apps
Explore Search
TUNA · Cut

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.

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.

Nutrition · Per 100 g raw edible portion

190kcalCalories
23gProtein
10gFat
2.8gSaturated fat

Calories & protein →

Compare with

→Tail belly vs Akami→Tail belly vs Chutoro

Keep exploring

→Akami→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

← Back to the chart

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