Different cuts of bluefun tuna sashimi

So I noticed when I'm at a asian grocery they have bluefin tuna with identical labeling but one is $50/lb and another is $25/lb. To my untrained eye they look kind of identical in color and texture. The $50/lb variant is soft buttery. The $25/lb variant is tough and mostly tasteless. I honestly don't think I can enjoy the cheaper variant unless I sear it a little. So this leads to my question. What differentiates the two? Is it just two different cuts? If so, where does each come from? Is there a way to differentiate them just by looking without looking at the per-lb price? TIA! Note: Just to clarify, I'm not comparing regular tuna to chu-toro (medium fatty tuna) or oo-toro (very fatty tuna). Just regular lean red sashimi blocks. submitted by /u/Orvilleengineer [link] [comments]

So I noticed when I'm at a asian grocery they have bluefin tuna with identical labeling but one is $50/lb and another is $25/lb. To my untrained eye they look kind of identical in color and texture.

The $50/lb variant is soft buttery. The $25/lb variant is tough and mostly tasteless. I honestly don't think I can enjoy the cheaper variant unless I sear it a little.

So this leads to my question. What differentiates the two? Is it just two different cuts? If so, where does each come from? Is there a way to differentiate them just by looking without looking at the per-lb price? TIA!

Note: Just to clarify, I'm not comparing regular tuna to chu-toro (medium fatty tuna) or oo-toro (very fatty tuna). Just regular lean red sashimi blocks.

submitted by /u/Orvilleengineer
[link] [comments]