Full loin
Fully trimmed loin, akami or otoro. Uniform grade, consistent yield.
Head chunk
Front section with deeper color and structure.
Ideal for portioning.
Centre cut
Most consistent part of the loin. Balanced color, texture, and shape.
End chunk
Tapered tail section with more defined muscle fibres. Clean texture, natural variation in structure.
Saku
Precision-cut blocks for sashimi and retail. Clean lines, consistent sizing.
Steak
Portioned cuts for grilling and foodservice. Uniform thickness, reliable performance.
Cubes
Cut for poke and ready-to-use formats. Consistent size, clean texture.
Vacuum bag
- Provides a skin-tight, oxygen permeable barrier for freshness.
- Helps maintain colour of fresh tuna.
- High gloss and sheen for improved appearance.
- Leak-proof package helps retain weepage .
FoodTouch® Paper
- Active packaging alternative - fresher longer.
- Retains Color: Delays oxidization & promotes blooming.
- Shields Texture: Wicks excess moisture. Wet Strength.
- Reduces off Odors: Active Properties. Interleave Layer.
Cling wrap
- Non-Vacuum option, adheres to itself.
- Protects loins while keeping it fresh.
- Low permeability to flavor and oxygen.
- Retards spoilage and retains favour and aroma.
Air-laid Paper
- Food grade non-woven white fabric made from fluff pulp.
- High level of water and moisture absorbency.
- Porous for improved breathability.
- Strong and soft for versatile wrapping options.
