[WAGYU] Japanese meat craftsman Numamoto cuts Wagyu beef thighs beautifully!
ฝัง
- เผยแพร่เมื่อ 5 ต.ค. 2024
- Japanese beef is now popular in the world. Divide the thigh meat in it.
Divide a large chunk of meat into four parts.
Noriaki Numamoto, a Japanese who cuts meat in 30 cities around the world, including New York, Dubai and Russia.
He is a world-renowned meat specialist.
Numamoto's cut meat shines beautifully.
When you have all four parts at the end, you will surely be impressed!
By Numamoto's hands, a large chunk of meat gradually splits, and the meat shines like a jewel,
I'm impressed when everything is ready at the end!
If you look at this, you can see all the techniques of Numamoto-Cut!
This is a must-see for anyone who just wants to see Numamoto's splendid meat polish!
What is Noriaki Numamoto, a master of Japanese skill and meat polishing that surprises the world?
"I want to convey the charm of Japanese Wagyu to the world!"
Meat specialist Noriaki Numamoto wants to convey the charm of Japanese Wagyu to the world
New York, Monaco, Athens, Paris, Dubai, Moscow, etc.
We have introduced how to cut and cook Japanese beef in more than 30 cities around the world.
The delicate kitchen knife handling is praised by foreigners.
Numamoto was born and raised in Iwakuni City, Yamaguchi Prefecture.
He started his meat training in Himeji City, Hyogo Prefecture when he was 15 years old.
His Wagyu beef cutting technique is called "Numamoto Cut".
Currently, the unified brand of Wagyu beef produced in Yamaguchi Prefecture, "Yamaguchi Wagyu Kirameki"
We are trying to popularize it.
This time, we are handling the meat of the rare Japanese beef "Takamori Wagyu".
Takamori Wagyu is a high-class Wagyu beef with a high aroma, which is made by mixing sake lees from the famous sake "Daisai" into the bait.
This channel "WAGYU JAPAN"
Meat specialist Noriaki Numamoto's professional meat polishing technique and
TH-cam that introduces how to eat delicious Wagyu beef.
Must-see for meat lovers! Full of images of delicious meat such as meat sushi!
This is what is called an actuall "trimming"... Respect to the animal by eliminating as much wastage as possible. Respect for you, keep it up...
包丁使ってっるのに全く切ってる感じがなく、元の形に戻してるかのような錯覚がある
肉は切らない、筋は裂かない、塊は艶やか、カットが少なく工程がよく見れてとても楽しい、あとは美味しいが欲しい所
コメントありがとうございます！
肩バラの作業風景見てみたいです！
コメントありがとうございます！
今後の動画制作の参考にさせていただきます。
引き続きご視聴よろしくお願いいたします。
沼本さんの捌いた肉が食べられるお店教えていただけると嬉しいです。
沼本さんがカットしたお肉は、山口県の「ミコー食品」で販売しています。
また、東京・広尾の焼肉店「お肉屋けいすけ三男坊」で提供されています。
@@wagyujapan4563
ありがとうございます！
広尾のお店行ってきます！
はえー……すんごい
コメント、ありがごうございます
シンタマってウチモモのお肉なんですか？
じゃあランイチもナカニクのお肉だったりします？
ぶっとい牛刀で器用なもんだなぁ
そのマルシン、真ん中の筋から２分割した画像が見たいですね。それで筋に肉が付かなければ、それが技ですね。この程度の事は大して難しくないので。
あとはトウガラシを真ん中の筋からきれいに分割できれば凄技だと思います。
捌きおそくて肉とけてませんか？
コメントありがとうございます