Its not very often I am served the two together and that’s one of the reasons I have few pairs of domestic hon maguro. The photos below are a good example of the two cuts, “o” is oily and “chu” which has a higher concentration of dispersed fat content when compared with “o”.

The “chu” is more dense and when you chew it the sensation is very different given the web of fat, and collagen.

“O” is seems more fatty on the palate but that’s more to do with the suppleness of the fat and the fat connectors between the segments.