Chu–Toro is cut from the side of the fish, just under the skin. It has more fat than the “Akami” cut, less fat than the “O-toro” cut.
It is softer than the “akami” cut, and has a bit more flavour owing to the fat. It is more expensive than Akami, not as expensive as O-toro.
Available any time of year from the fish.
Chu-toro means “medium fat” in Japanese.