【WAGYU】 和牛 ウデ 肉磨き Shoulder Clod Numamoto-Cut
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- เผยแพร่เมื่อ 1 ต.ค. 2020
- Takamori-Wagyu BMS12
山口県産 高森和牛のウデ
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Lead Cast Performer
Noriaki Numamoto
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Director of Photography Cinematographer Shot by
Yuta Kawaguchi
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/ yuta_kawaguchi_ - บันเทิง
ちいかわからきました
ハーッ
ちーかまたべました
牛さんから部位ごとのお肉になったら、後は食べるサイズに切るだけかと思ってました。前段階にこんな繊細且つ根気のいる作業があったとは。これからは"磨き、切り出された一枚"ということを思い丁寧に戴こうと思いましたよ… 驚嘆
Tengo mis dudas
ずっと見てられるASMR動画
Definitely NOT homeboy's first day on the job...
Nothing but mastery, skill and finesse on display in this video!
This gentlemen is a wizard. Pure respect. I love that masters like this exist.
栗まんじゅうパイセンがあまりにもお目目キラキラさせながら見てたので、気になって来てしまった
同じくです笑笑
栗饅頭先生、次回の酒の宛は牛肉料理か？
私もですw
この動画1番上に出てくるもんなぁ
……
えっ…同志
10年精肉の仕事をしましたが、You Tubeで流れてくる動画でこの動画が一番整形が合理的で手際がよかったです。
15年以上されてるのでしょうか。
本当に速さと正確さのバランスが心地よいです。
にくみがきってこんなにキレイにトリミングするもんなんだな……スゲ……
You can tell the cameraman is well trained through the adult film industry because he gets every angle just right. Well done Mr. Cameraman!
Hahaha
Well, the job is essentially three same: showing meat from different angles.
Absolutely masterful. This is as much a part of the high cost as the superior quality of the meat itself is.
What a pleasure it was to watch such an expert cut this piece of meat. I think he is a genius. I had no idea the complexity of this cut! Just imagine how much trouble I have cutting silver skin off of a tenderloin!
やべ、これずっと見ちゃうわ
この手の動画見て思ったけど、外科医って本当にすげえわ。臓器や筋肉をを全く傷つけずに必要な部分だけ的確に取り出してくる。ニク磨きのひとのおかげでスーパーでもらう牛脂についてくる赤身部分を少しだけでも下味に取り入れられている。
They do have a spiritual connection to the cows, it shows in their work.
this guy knows right where the seams are. oh hell yeah he's done this once or twice before
ウデ肉の小割が苦手なのでとても勉強になります!
見易いアングルワークと素晴らしい手際の包丁技術…お見事でした👏
Tu crees?
Guga says: "never waste wagyu fat"
yeah and guga also ruins his meat with a fkin gas thrower
@@peterheinrich4690 ikr i tried once searing my meat with gas torch and my meat tasted like gasoline
Guga is wack
@@tangrockb531 If it tasted like gasoline you definitely did something wrong. Done right you won't get any gas taste, especially gasoline. lol
BGMの無いこうした動画、いいですね。
ずっと観ていられる、美しい職人の技。
This is a great as it gets. Hats off to the Master Butcher
Beautiful work!! Masterful!
Leonardo da Vinci with a knife. Spectacular work!
Wow... cuts like butter.
Taste like butter too
素晴らしいです！
クリミのステーキカットはたまりませんね！！
Du travaille d'art ,un bonjour de France ...merci.
Profissional é outra coisa
I don't know if I will ever have the chance to taste that in my lifetime.
Its just not that good tbh, ive had it a few times...doesnt even taste like beef
脂も筋も最高に旨い予感
途中、え！そこ行くの？ ってとこ切ってると思っちゃったけど最後は綺麗にいけるもんなんですね
ちいかわ見て気になったので来ました
I like your cut g
Very skillful and very sharp knives what brand is it, are they still sold in Japan?
wagyu ASMR is very enjoyable
Acá está el comentario en español que buscabas
9999
No entiendo que pingo lo que dicen los demás comentario
A masterclass in seam butchery. That marbling!
ここの一列全部下さい！
って一度はやってみたい美しいお肉でした^_^
ありがとうございました
見てるだけで どうしてこんなに楽しいんだろう☺️ 前は料理する動画をよく見ていたけど こっちの方が面白い🤗
looks great
Art. Pure art.
This is fantastic, 8:15 that is some great value added work.
綺麗なお肉は、見ただけでおいしさがわかりますね。
amazing knife skill.
You are an artist, a surgeon and a therapist
これは見事……(ちいかわ勢です)
おなじく
「ちいかわ」から流れてきました
丁寧な仕事が肉を美味しくするんですね
That wagyu has the same consistency like my belly.
Wow!!! Outstanding knife work. Delicious. The marbling of the meat, oh yeah. Says all I need to hear.
かっこいいなあ
Curious to know what they charge for the clod cuts, not the top blade, shoulder clod or shoulder London broil is probably one of, if not the most toughest cut of beef behind a hide shank
牛刀でスペックするのすごいですね
普通は筋引きでスペックするのが一般的ですが…
すごい……スジに肉がついてない……これがプロの仕事か……
〜〜からとかじゃなくて、この動画の感想をもっとみたい！お肉美しい！
一番気になったのは、カメラワークが美しくてよく分かっていらっしゃる方のお仕事だなって…
きまぐれクックさんからきました笑
肉磨きで検索しました
Masterfully done!!!
嗚呼ー…
この筋と脂を使ってカレーか煮込みを作りてえ。
これが噂の肉磨き
Já estou vendo esses vídeos há horas. Muito satisfatório. A carne tem tanta qualidade que dá vontade de comer crua mesmo. Parece presunto. Deve ser muito macia. Incrível.
NO ES MUY BUENO, MUY LENTO Y VASILA MUCHO.
Wow.. that's pure butter coloured in Pink 😮
Best meat in the world
Trabalho perfeito, mais deveria ser legendado
Falando o nome das peças que está sendo cortada.
Steak is life
some of the scrap thrown in with some burger meat would be tasty
I really don't know how a wagyu bull do not has a heart attack with all this fat in his body.
Bravissimo!!!
A true artisan of the highest.
He is why you dont call me to carve up your prize meat
Beijinho o nome da peça que ele está a cortar
Meu açougueiro faz isso e ainda conta umas piadas
Gibt es von den Luxusrindern auch Beinscheiben, Gulasch, Bratenstücke und Suppenknochen?
Bestimmt ... aber das fettige Zeug muss net sein😂
I feel like I could just take a giant chomp out of one of those steaks and it would be amazing. Like the consistency of SPAM with flavor of the gods
Amazing talent, I wonder how much money a butcher with that kind of skills makes?
Around 70k USD. A very comfy wage in Japan.
@@joshschneider9766 Wow just as I thought. Good money. I just know they are incredible at what they do.
That's some beautiful meat
Esse boi morreu de infarto. Não é possível!
トウガラシの筋の引き方アップ希望です❗️真ん中の筋の綺麗な取り方お願いしますm(_ _)m
What is done with all the trimmings?
味の招待席からきました
前々から気になってたのですが平切り使われてますよね
細かい部位の説明して欲しいです
Artist 👍🌿💯
Great video. It doesn’t seem like his knife is very sharp.
Its plenty sharp, guys cutting into fat! thats sharp
Doesn't seem like you've ever butchered wagyu. That fat is dense as plastic bro, I promise that knife is plenty sharp
Also that's about 1500 USD worth of beef at his wholesale cost, he's being careful.
Agreed it seems dull ish to me...too much sawing...I cut meat for a living so I can tell when a knife doesn't seem to be working like it should...also I use a similar style blade...not to mention him using his thumb on the back of the blade....feels wrong to me my index finger rides the spine of the blade ...he's slow but I suppose he's doing a demonstration so I can't blame him for that...but props to the guy for knowing how to trim this cut...
🙏
Que carne mais bonita, espero um dia pode esperimentar...
Um Kiko dessa dessa carne é mais carro que um carro popular !!
@@newfrontier9431 verdade
I don’t know what you guys think but dammmmnnn, I think this is the most satisfying thing that i have seen
Definitely different fat structure and seems like more silver skin harder to butcher than American beef. This guy makes it look easy. Wonder how long apprenticeship that's some very expensive cow there,
あら、質問あります！‼️トレーのうえの黒い？青い？物は何ですか。新しい肉も美味しそう❗🤤
Do you trim your meat cold or at room temperature?
Plot twist: it was gigantic brain all that time
He's a surgeon.
Крутая работа мясника !
Hayang geuraaa beunghaaaar anjeeeng 😍
Profi👍
Is the trophy what the poor dead bovine won at the stock show? Lotta good it's doin him now.
ここまで、分けること余り無いので懐かしかったです。だいたいミスジ取って、残りは、うす切りがほとんどですもんね。
／
，l
，
丨丿，
身
I personally would use a honesuki.
まさしくジュエルミートだ。
thats look beatiful
Nice looking stew meat.
It would be a shame to put such good meat in a stew.
Don't let him sharpen his pencils!🙂
👍👍🇧🇷
Que tal @Alder Lopes #Alder lopes
Is this a Flat iron steak with the chain still in? It’s seems he is removing it partly at the end.
That looks premium as fuck 🤤🤤🤤🤤