The meat is grilled to the point, and cute too show the flavor and,texture of the meat to grill that meat and plate it to,you can see the chef understands the meat,loves his job, and puts his heart in his work.
Pero Madre de Dios! Como vas a usar una sierra Makita para cortar un chuletón...Hijo! Siempre se ha hecho con cuchillo de carnicero y macheta ó un acha...
The steak had some nice grill marks, but the chef kept flipping it to prevent it from burning. The product still looked like a burnt mess imho. I'd probably let it finish cooking it in the oven after the grill marks. As I suspected, this chef is not that proficient at cooking steaks. He didn't cut the steak across the grain either.
Je ne fais JAMAIS cuire la viande sur des flammes !!!😢...Mais sur la braise après les flammes... Ensuite question cuisson votre viande est trop cuite 😢...... Venez goûter en France dans le Sud Ouest le même morceau de viande maturée avec une cuisson respectueuse de la viande aux serments de vigne... Du bœuf gras de BAZAS ou du Bœuf de CHALOSSE... 👍👍👍
Anyone who salts their meat after cooking doesn't know what the hell they're doing. That is just a fact. Two things happen when you salt before cooking: 1.) osmosis, which will pull some moisture from the meat to the surface of the meat where it will mix with the salt and make a concentrated brine, then 2.) diffusion, which will pull the brine back into the meat in order to distribute the saltiness evenly The only "problem" is that you have to wait for the number 2 to occur, which will start after around 20 minutes. But that's not a problem, since you should be pulling the meat out of the fridge before that, then salt it, then wait for half an hour (or more) and then you cook. Or even better, salt the meat, put it back into the fridge and dry brine it for a couple of hours (or a day..). Salting the meat after cooking will lead to the surface being way too salty and the inside not being salty at all.
@@Daedy Commercial meat processors (and restaurants) use vertical floor mounted band saws. These guys used tools that left jagged cuts and bone fragments throughout the product…
@@cito4633 Like I said, there isn't only one kind of saw for the task. There's really no point getting a big machine if you're not processing meat by the bulk. Plenty of butchers use handheld bone saws. Using a band saw also leaves residue, sure it may result in a "cleaner" cut, but you're not eating that solid slab of meat as is, are you? Do you see any "jagged cuts and bone fragments" on the final product?
So the chef must be ignorant right?unaware of customers choices? Some videos i see half/barely cooked stakes and i wonder how they eat that coz im not used to it.
I can't imagine not traveling with you. It's so great. Thanks a lot!
Wow.. Super, foarte gustos Imi lasa gura apa 😋😋😋😋
Best one yet meat-wise
It definitely tastes really good
The meat is grilled to the point, and cute too show the flavor and,texture of the meat to grill that meat and plate it to,you can see the chef understands the meat,loves his job, and puts his heart in his work.
Beef steak is looking so good !!! but finally all foods on the table were cool down ...hot is beter to get more delicious ! Thanks
Gotta love that blue paint from the blade in your steaks!!
Maybe he likes his steak "blue"
全部、美味しそう🤤
Should have used a stainless steel saw blade so it could be washed after use
Look so good 🎉
The apprentice chef.
Hmmmmm oishi neh 👍😋😋😋😋😍
Yummy yummy
What a life that cow must have led.......pampered and spoiled
Nhìn muốn ăn luôn tôi đã thích kênh bạn
OMG do they do take out with delivery?
Pero Madre de Dios!
Como vas a usar una sierra Makita para cortar un chuletón...Hijo!
Siempre se ha hecho con cuchillo de carnicero y macheta ó un acha...
仕事って疲れない様にこなすもの
Tecnologia.
mantap
How to ruin a steak dinner 101.... Don't you dare trim anything off of my steak
Something about the power tool being used on the meat just seemed wrong to me.
間違ってないけどw
The steak had some nice grill marks, but the chef kept flipping it to prevent it from burning. The product still looked like a burnt mess imho. I'd probably let it finish cooking it in the oven after the grill marks.
As I suspected, this chef is not that proficient at cooking steaks. He didn't cut the steak across the grain either.
Where was the salt!?
Je ne fais JAMAIS cuire la viande sur des flammes !!!😢...Mais sur la braise après les flammes... Ensuite question cuisson votre viande est trop cuite 😢......
Venez goûter en France dans le Sud Ouest le même morceau de viande maturée avec une cuisson respectueuse de la viande aux serments de vigne...
Du bœuf gras de BAZAS ou du Bœuf de CHALOSSE... 👍👍👍
J’en déduit que tu n’as jamais mangé cette sorte de viande pour dire qu’elle est trop cuite 🫣
Kalau malaysia baru rm15 ringgit je..murah berbaloi😅😂
❤❤❤
looks nice ❤
How can I see a pic of a makita besides a slab of beef and not click?! It's impossible!!😅😅😂😂
Kpn nih bang mukbang bekicot lagi
I wonder how much did that cost.
日本料理なのかチャイニーズレストランなのか、銀座なのか東京なのか
少なくともこれはアメリカ料理ですね＾＾
Me : watching this video is laughing power tool on expensive cut wagyu 😂
Woww
These raw comments are crazy this steak is perfect. To each their own tho….
II am soooooooooooooooooooooooooo jealous.
シュウマイに直接かけるのは笑った
On sent bien l'influence française : romarin , huile d'olive , couteau ( le Thiers ) et fourchette , raifort , moutarde .
広末涼子の愛人の人が冒頭にいた！
Он в своем ресторане, Вагю макитой пилит?
*”My wallet” has left the chat…*
鳥羽さんですか？
He put it back on the grill after letting it rest? He fcked this steak up on so many levels.
yeah that steak should go in the trash, its inedible.
chef was speaking mandarin
Реклама макиты😂
Макита в рекламе не нуждается
Ням ням😎✌️🇺🇦
Русская еда в Японском стиле 😂😂
Nice, but why without gloves? 🤨
Hmm I thought they used band saws to cut thick meat like this?
They're not cutting a whole log of meat in one go, no point having such a machine if you're just doing it one slice at a time.
🌹🌹🌹🌹🌹🌹❤️
Anyone who salts their meat after cooking doesn't know what the hell they're doing. That is just a fact.
Two things happen when you salt before cooking:
1.) osmosis, which will pull some moisture from the meat to the surface of the meat where it will mix with the salt and make a concentrated brine, then
2.) diffusion, which will pull the brine back into the meat in order to distribute the saltiness evenly
The only "problem" is that you have to wait for the number 2 to occur, which will start after around 20 minutes. But that's not a problem, since you should be pulling the meat out of the fridge before that, then salt it, then wait for half an hour (or more) and then you cook. Or even better, salt the meat, put it back into the fridge and dry brine it for a couple of hours (or a day..).
Salting the meat after cooking will lead to the surface being way too salty and the inside not being salty at all.
Damn taught me something....
The steack came out good….definitely should have worn some gloves though….
说实在的，这有啥好展示的？
How about using a proper meat saw?
It's called a bone saw, and it's already a proper one that they're using. In case you don't realize there isn't only one kind of saw for the task.
@@Daedy Commercial meat processors (and restaurants) use vertical floor mounted band saws. These guys used tools that left jagged cuts and bone fragments throughout the product…
@@cito4633 Like I said, there isn't only one kind of saw for the task. There's really no point getting a big machine if you're not processing meat by the bulk. Plenty of butchers use handheld bone saws. Using a band saw also leaves residue, sure it may result in a "cleaner" cut, but you're not eating that solid slab of meat as is, are you? Do you see any "jagged cuts and bone fragments" on the final product?
Put some gloves on dude damn
For only 150 000 dollars !
Na promoção 😅😅😅
Se der sorte
Yen*
I would’ve threw that steak in the fried rice with the soy sauce
赤身肉でやりましょうよ
a5が泣いています
Зачем он дул на мясо для гостя ( отвратительно
painful to watch this. a reciprocating saw to cut frozen meat and straight to grill. and constant flipping.
Mucho cuento japonés pero ver cortar la carne con sierra....de entrada es poco profesional y de salida se estropea la carne
Not cutting along the bone is a ripoff they cut through it to make more money
Non ho apprezzato la preparazione delle patate e la carne esternamente e' bruciata (troppo!)
I literal hack job....so sad
Готовую еду трогать голыми руками? Сомнительное качество ресторана.
Die Japaner sollen lieber beim rohen Fisch bleiben. Steak am Knochen grillen.
I don't like the way the cook cut the beef, and flipping the steak all the way when grill, finally the salt..., waste of money
For me the meat is raw.
Non si tratta così il cibo. Una motosega al posto dellla mannaia. Inguardabile.
Первый раз вижу как издевались над мясом!! Повар!!!! Стейк это не твоё! Твоё это рис отварной
The meat looks raw...
Wow, it looks like a burn rat to me!
He burnt the shit outta that steak!! Wow. Ruined it!
chinese😢
Not a single grain of salt added until after the meat is fully cooked? You should rename this video to "How to ruin a $400 steak"
So the chef must be ignorant right?unaware of customers choices? Some videos i see half/barely cooked stakes and i wonder how they eat that coz im not used to it.
lol that is how NOT to ruin a $400 steak!
なんか所作が美しくない。
very bad presentation by the chef. He could do much better!
I do NOT like my steak cut up for me nor cut off the bone. 🙄🤔
Кусок жира на кости. Фу как это можно есть
Самое ужасное мясо