Really beautiful meat and beautiful skills but it's the knives that have got my brain thinking. Are they side grind or symmetrical? What are the names for these specific shape knives? Thankyou for sharing
The cirgical precision used when disecting these animals is not just about economics, it is about honoring the creator and not wasint any more of this wonderful source of sustanance that he has provided.
![ค้างคืนโรงเก็บกระสวยอวกาศร้างกลางทะเลทราย [Around The World Ep. 3]](http://i.ytimg.com/vi/E5bWZQhABJE/mqdefault.jpg)
たまたまこの動画を拝見しましたが、包丁で捌いていく所作全てに無駄な動きがなく、職人・プロの技を見させていただき、ただただ見入ってしまいました。本当に凄い、素晴らしい技術です。
I'm a professional meat cutter. 6 yrs boning room and 5 on the kill floor. Retail cutter 23 yrs. You guys are, AWESOME... 4:12 AWESOME. 👌.
こうして見ると焼肉屋の美味しそうに盛り付けられたお肉や普段手軽に食べられるお肉は、マグロの解体ショーとは違い表立たない裏側でたくさんの労力と工夫があっての物ですね。
歩留まりの少なさもあって、本当にたくさんの手間がかかっているのだとわかります。
簡単に調理して食べられる事がありがたい事です！
素晴らしいナイフ捌きですね！彼らの別の和牛解体作業風景の動画があれば公開していただけないでしょうか？
I love Japanese,i am buycher and watching the video
Respect from Greece
Great guy's
Never saw a front quarter done this way before Let gravity do the work! Great technique!
Really beautiful meat and beautiful skills but it's the knives that have got my brain thinking. Are they side grind or symmetrical? What are the names for these specific shape knives? Thankyou for sharing
Ah, the delicate sawzall.
解体 牛豚 もと精肉業界職人です。業界45年くらい
What kind of knife are those? I see like a long honesuki? I'm looking for japanese knives for butchery
I came here to ask the same.
@@jimmyblacksmith3069 se who should we ask then?
The cirgical precision used when disecting these animals is not just about economics, it is about honoring the creator and not wasint any more of this wonderful source of sustanance that he has provided.
Great video, thank you! It is interesting how the meat if broken down slightly different in different countries.
There is so little muscle on these cows.
How they can even move around with so little muscle is amazing.
What do they do with the bones and extra fat?
Fat : That is for the salami. The same colour as the worms. No differant for you of me.
Bon appetit !!!
Really nice facility!
The fat content on that carcass is insane the butchers are even better.👍
Super sharp knives.
Great video! 全ての部位の切り方を見せていただき有難う御座います！
Ma la carne dov è?
Can I have the throw aways?
Those are usually used for ground beef…nothing goes to waste lol😹
The is the way everyone would like their meat prepared . So clean and sterile. 😁😁😁😁😁
How or you
Chưa có xe ô tô
Helo my friends
I guess thry don't do short ribs or dino rib sections. They just take out the whole ribs from thr meat
Gajih e polll
This is cool
Esse boi só tem cebo
salam kenal
This cow have 80% of fat.. 🤦♂️ 🤦♂️
It is not a cow. It is a "Bull" .Cows are for milk. Bulls are for their meat.
@@Papa-o33963 Wrong. It's a steer.
@@brianskinner5711wait is a steer the younger cattle right? And arent wagyu cows fed around 600 days?
A steer has had it's balls cut away.@@LittleBU96
素晴らしい手際ですが肋骨のバッ骨はワイヤーなど使うと綺麗にはやく出来ますよ😊
ワイヤー抜きだと足が早くなりますね。
無駄にボロボロになり過ぎだろ。勿体ないわ。
Habla seria jovencita
反抗期の中学生かな？可愛らしいね
A lot of fat and not much meat,
That's wagyu for u
Never forget Pearl Harbor...
Who is Pearl Harbor? Is she a butcher?
Понты !