Primary Cuts​​
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• ​Akami, or top loin, has  leaner  meat with a more intense flavour. It's ideal for sashimi carpaccio, gourmet, and grilling.  ​​

• Otoro  is    the fattiest part of a   tuna, especially    near the belly. It has a sophisticated taste and    distinctive fat marbling   .

• Head Chunk   is the portion closest to the head of the fish. It has less size variances at the ends, and provides   better yield compared to the tail loin.

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• Centre cut is the middle part of loin, and has uniform thickness on both ends.   It has the highest yield and is the most costly part of the loin.

• Tail loin    is  the portion of the loin that is closest    to the tail of the fish. It has the most size variance on both ends , and is the least costly part of the loin.

Portions

• Cubes    - Poke

• Saku  -   Sashimi

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• Steak    -  Grilling and Tataki

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Cut Options
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• Belly On/Off

• Muscle On/Off

• Skin On/Off

Packaging