I am confused with the different cuts of Tuna belly and would greatly appreciate if anyone could explain the difference between these and correct me if im wrong.
There are terms such as
Otoro, chutoro, kama toro, shimofuri, dandara, kamashita, sunazuri, hagashi toro
What I understand is the following
1. Kamatoro and kamashita is the same and is the cut at the collar. It is to the front of the otoro with the meat being marbled.
2. Otoro is divided into shimifuri where is fat is well spread, marbled meat and dandara where the meat becomes layered with fat in between. Shimifuru is at the front right behind the head and dandara is towards the back. So how do you distinguish shimofuri and kama toro, or is kamatoro considered shimofuri?
3. Sunazuri seems to be a mixture of shimofuri and layered type dandara.
A good description is marbled meat with thin lines of fat. So where is it located?
3. Hagashi toro. This term appear when i was doing research online, and it seems to be reserved to A few sushi places in NYC.
On their website it mentions that it is the part around the tail and is very buttery/ melt in your mouth sort of thing. This adds to my confusion for previously I always thought towards the tail is cheaper quality meat.
So where exactly is this hagashi toro and is it the most highly prized?
Are there other parts of the toro i missed out? There is this photo i found and anyone who understand Japanese could you help explain what does the label say? Are they different parts of the tuna?
Thank you so much in advance.
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