That was sirloin meat. the whole piece called top butt. The smaller piece called top butt cap, and the bigger one called center cut top butt after removing the inside muscle. It don’t matter what quality of meat you can afford, aging the meat is the key of a good tasting steak. If you can afford it get natural angus prime beef and age it in your cooler for 10 days it will be a great testing beef.
1.he sould be always put his sinew and trimmed on left side 2.Rump cap always fat side up when you display in tray 3.Rump cap can be keeping some fat on top 4.Rostbiff didn't separate eye side and rump centre 5.He must change to trimming knife(20~24cm)when he trimmed , steak knife too heavy and difficult to control your direction and more wastage
@@heythere3780 It makes a huge difference, personally I go for smaller cuts because after the 5th or 6th bite, it's so damn tender that it feels like biting into butter. I smoked a 61 day dry aged brisket and it was so expensive to buy, I had it shipped overnight.
All trimming goes to ground beef...nothing will go to waste... There is so much fat in A5 wagyu, it’s prolly not needed to keep any fat on the cap. I would let him to separate the sirloin eye and the heart..
@@cbarreto11usa Ummm lets see... I might mince and combine with a little chicken liver for a pate for the ages! Goose Liver would be great but inhumane. Meatballs is a great idea, heck you could even combine with grinded pork and/or chuck (about 50 50%) and have incredible burgers. Then again, as much as I love all the family, I might take at least some of the scraps boil them a bit and give them to my two four legged children. They don't get beef often and you can see how much they enjoy it. I will never forget walking into a nice gourmet cheese and meat place in San Francisco Cole Valley. My friend had gotten in Iberian proschutto which is on the same order as Wagyu beef, even more expensive technically for what that is worth lol. I bought some of the action and my friend gave me a giant end piece complementary, probably worth almost the 50 bucks I had spent on the slices lol. I had my first two boys with me, they were young, about 6 and 4 or so... i sort of twist their arms to try a piece and they do. they look at me smacking their lips: "Dad can have more?" Well you can guess where that Prochute went! But the look on their faces was priceless. They had no concept of price, etc...just that they really enjoyed the food so much. That was worth it to me lol. Besides I later used that end piece to flavor some other dishes. Sometimes its the simple pleasures in life and watching others enjoy something so much that gives meaning...and if not, there is always the pate' the meatballs, etc...
すじ肉とかをカレーとか煮込みに料理した人天才だな。
出汁に最高です！
ウチはカレーと鍋の
出汁にしてますた！
this is amazing but i would rather listen to the sound of the guy cutting the meat than this bgm. its so bad and doesnt fit the theme.
Majestic13 he should have played wanted dead or alive bon jovi
T
Who ever holding the camera, " Wake Up"
John Myint I was gonna say the same thing lol
Nevertheless, 578.000 views and lots of earned money!
Indeed! I see 1/3 of cutting board on this screen!
Although this trimming is speeded-up, I can still follow it easily! A skillfully-done job- - with such a large knife!!
コメント欄に溢れる謎の職人達
職人じゃん、何が謎なの？謎すぎる（ぷ
Lisbon 何が（ぷ だよ気持ち悪りぃ
理解力すら無いんか？馬鹿が
知識もないくせにコメ欄で知ったかぶって偉そうに評論してる馬鹿を、コメ主は謎の職人って言ってるんだろうが
少しはその弱い頭働かせろ能無し。
Lisbon オナラすんなよ
好きな部位です。脂肪の削り方は、ランプステーキ、もも焼肉になどになるので削るのですがお肉に触りすぎ又牛刀より筋引きの包丁の方がやりやすいのではないでしょうか。
肉の切り方、バラし方にセオリーはあるが正しさがあるかと言われると疑問は残る。教わる人や現場によりけりということ。10年間、あらゆる牛をバラしてきてそう思った。
th-cam.com/video/rAmx0jjxi5Y/w-d-xo.html
That was sirloin meat. the whole piece called top butt. The smaller piece called top butt cap, and the bigger one called center cut top butt after removing the inside muscle. It don’t matter what quality of meat you can afford, aging the meat is the key of a good tasting steak. If you can afford it get natural angus prime beef and age it in your cooler for 10 days it will be a great testing beef.
私も若い頃、和牛ステーキ専門店に勤めていたことがあります。調理場の肉下ろし担当コックさんの仕事は、いつもこんな感じでした❗️
جججج
肉の掃除って楽しいですよね
The knife seems like an extension of his hand: What dexterity!!! What skill!!!
後ろ肢半の枝肉時はラムイチにしなくて外ヒラとラムで貰っていた私は横着者ｗ 外モモの繊維が流れ出したところでバッサリ切り落として目を揃えて切り直して楽勝でしたｗ
牛からこんなにおっきい肉がとれるのか
この牛はこんなふうに切られるなんて思ってもいないで快適に草食って成長してたんだよな。
感謝して食わないとな
牛さんに感謝。
はじめまして！大阪で肉屋をしています。昨今の牛相場の高騰で業界の皆さまはいろんな工夫をしないといけなくなりましたね（汗）ロスをいかに出さないで捌くかも非常に重要ですもんね。私もyoutubeをしてますが、肉屋さんの動画ってほんと少ないですね。数少ないyoutuberとしてお互いがんばりましょう♪チャンネル登録させていただきました！
肉匠 牛久
Although this trimming is speeded-up, I can still follow it easily! A skillfully-done job- - with such a large knife!!1
worth more than all the gold and diamonds in the world
You're going too far but we could liquidate them to buy more meat.
the cost of this wagyu: 50% for the meat; 20% for the butcher; 29% for the fat and 1% for camera man
1.he sould be always put his sinew and trimmed on left side
2.Rump cap always fat side up when you display in tray
3.Rump cap can be keeping some fat on top
4.Rostbiff didn't separate eye side and rump centre 5.He must change to trimming knife(20~24cm)when he trimmed , steak knife too heavy and difficult to control your direction and more wastage
Like the meat, thanks for posting. I can't afford Wagyu beef, so Black Angus will do.
I know it's wagyu, but still he destroyed a good picanha
That’s one sharp knife 😳
この脂でチャーハン作ったら美味しそう
that's a sharp knife
やってる人以外まだここが全体作業の半分くらいだと知るまい
It seems you can peel a whole cattle like a tangerine. So tender and mouth watering even when raw.
かなり良心的＾＾変なスーパーだともろ脂肪だらけの切りおとしを１００ｇ９００円で売られてる
Impressive large-knife skills!
やっぱり美しいなあ、お肉屋さんの手際の良さ。たまに包丁をシャープナーでシャッシャッ！ってやるのかっこいいんだよね。
ツチヤ【ひきこもり猟師】Lv26
おぉ〜！ツチヤさんだ！いつも動画見てます！
これはこれは！ありがとうございます！
燃え尽きやすいので更新にムラがありますがこれからもよろしくです！
Sanitary gloves are fine, but I wish he’d use a protective glove on his left hand!!! The trimming is awesome!!!
ダイエットのイメージ作りに良さそう。
th-cam.com/video/rAmx0jjxi5Y/w-d-xo.html
俺なら……とやたら先生の多い事
俺初心者やけどこれだけはわかる、うまそうやなー
肉も職人さんも
that awkward moment when you realize your expensive wagyu purchase is 100% fat
何にも言葉が出ない
和牛の牛脂でにんにくをカリカリにして
その油を焼いたバゲットにつけて食べたいw
醤油、ワイン、みりんで味付けしてご飯にかけるのもありw
そのパーティーに俺も参加させてくれよ
What is this guy doing? He's slicing butter.
脂すきお上手…
カメラさん正しい切り方の動画なら
アングルのチョイスがずれてる
刃先を追えてないよな
削ぎ取った油や肉片を挽いて、和牛ハンバーグ作ったら売れそう
全部肉汁としてあふれ返りそう(小並感）
he was like peeling melon skin with a knife.
自称職人達の辛辣なコメントが多いけど、肉を扱ってる職業を公言してる人はだいたい賞賛コメントだな
高級焼肉店が高いのもうなずける、ここまで削るかって位、削るね、
Google
牛の成形ってむずいんだよなぁ
NO WONDER THAT WHAT IS LEFT COSTS SO MUCH!
この方、知り合いですが牛刀１本で捌くんですねw
それにしても、綺麗なさばき方
和牛のサーロインステーキやモモ肉の牛刺しは、食べた事がありましたが、ランプ肉やイチボ肉は、食した事がありません。
Wagyu corned beef and pastrami.
Can’t believe I watched all of that
I think he will take one year for a whole cow process
I'll just take all that fatty goodness please
Should have dry aged it as a whole for 30 days then trim the outside.
No need, it's already super tender.
@@heythere3780 true, but I've had 61 days dry aged wagyu a5. it is a worldly difference of night and day. It literally melts in your mouth.
@@mattemen36 how much of a difference would you say? I've never had 61 day dry aged before. Might have to get some from my butcher to try.
@@heythere3780 It makes a huge difference, personally I go for smaller cuts because after the 5th or 6th bite, it's so damn tender that it feels like biting into butter. I smoked a 61 day dry aged brisket and it was so expensive to buy, I had it shipped overnight.
Sounds tasty! I'm going to see what dry aged beef my butcher jas available this weekend. Thanks Champ
All trimming goes to ground beef...nothing will go to waste...
There is so much fat in A5 wagyu, it’s prolly not needed to keep any fat on the cap.
I would let him to separate the sirloin eye and the heart..
すっげぇ脂…
Wonderfull art
こういうカット系職人ってＡＩが広まっても無くなりそうにない。
So amazing
脂の切り落としで満足！ｗ
th-cam.com/video/rAmx0jjxi5Y/w-d-xo.html
What is that cut? Rib eye or what?
これ上手くなったら人捌くのも上手そう
this people always immitate Korean beaf cut. Korean cut is the best in thw world.
Hahahaha B.S
音楽が良い
俺の脂肪もこうやって削いでくれたらいいのにぃ
You should fire the cameraman. I think he is drunk
Fire him and fire the guy that put the 70s porn music in
料亭でバイトしてるからわかったんだけどこういう肉の塊から出てきた切れ端って躊躇なく捨てるんだよなー、A5ランクの黒毛和牛だよ？！マジNothing!!!
MARLTINO運営 Nonsense?
脂すごっ
If trimming wasn't part of the process......a lot of people would be out of work.....2300 pounds live weight.......43 pounds of product.......?
Vem para o Brasil, que nós te ensinamos o que fazer com este corte de carne,,,,,,pois você não tem a mínima noção do que deve ser feito,,,,,
脂の量が半端ないな
脂削り過ぎるのも歩留まりが悪くなるから良くないけど、実際にはこの位削らないと脂で胃が持たれそう
見栄を張らず普通にオースト産かアメリカ産食べたほうがいいな
ちょいと贅沢したいならプライムの牛肉で十分だね
🤤………………………………肉だ‼️
Nice.
自分は筋引き一本でばらしますねー
No...The "scraps" are not thrown away. next?
agreed,what's for dinner? Meatballs?
@@cbarreto11usa
Ummm lets see... I might mince and combine with a little chicken liver for a pate for the ages! Goose Liver would be great but inhumane. Meatballs is a great idea, heck you could even combine with grinded pork and/or chuck (about 50 50%) and have incredible burgers.
Then again, as much as I love all the family, I might take at least some of the scraps boil them a bit and give them to my two four legged children. They don't get beef often and you can see how much they enjoy it.
I will never forget walking into a nice gourmet cheese and meat place in San Francisco Cole Valley. My friend had gotten in Iberian proschutto which is on the same order as Wagyu beef, even more expensive technically for what that is worth lol. I bought some of the action and my friend gave me a giant end piece complementary, probably worth almost the 50 bucks I had spent on the slices lol. I had my first two boys with me, they were young, about 6 and 4 or so... i sort of twist their arms to try a piece and they do. they look at me smacking their lips: "Dad can have more?" Well you can guess where that Prochute went! But the look on their faces was priceless. They had no concept of price, etc...just that they really enjoyed the food so much. That was worth it to me lol. Besides I later used that end piece to flavor some other dishes.
Sometimes its the simple pleasures in life and watching others enjoy something so much that gives meaning...and if not, there is always the pate' the meatballs, etc...
- good meat
- bad camera man
- bad music
Good butcher
Wich genetics are the cuts comming from?
Whom ever making good $$$$$ from the cut wasted.... It looks to me where that cash flowing bk....in..
先に脂を削ぐまえに表面分割したほうが後後らくだよ
作業時間もだいぶ早くなる
その分鮮度たもてるよ
カメラの位置
This’s how I do my watermelons!
こんなに脂があるんですね！
肉をバラすのって難しいよね。
脂サシだらけの身は要らないから、牛筋だけ欲しい。
松丸正義
このぐらいの牛ならスジにも脂めっちありますよ
How you trim the fat from picanha?!
魚みたいに
三枚おろしぃぃっ！！バンバンバン！！じゃだダメなんだなw
太郎丸
魚より断然難しい。
OMG he don't know to clean that silver skin out of the flat steak !
Do you even English??
Everyone's a butcher right
You don't either, stop hating and enjoy the show.
牛脂だけでご飯三杯はいけるわ
Omae dōbutsu taberu shūsei-ka bakemono kiero
17/5000
Your animal eating habits disappear
All thıs vıdeo proved ıs that Wagyu,the most expencıve meat on the planet ıs 75% fat,also,who was the camera guy,hıs 2 yr old kıd.
Выглядит как искусственное.
請問這是什麼部位的肉？
求解
牛霖
A. JOB. PERSONAL. 5:22PM
なんでこういう職人系の動画は自称職人が湧くのかね
Is it pork 🐖?
オラが使ってた部位だ･･･
The music doesn’t fit: It really isn’t needed!!!
Cow is 250 kg, 1 kilogram meat and the rest is fat..
dont be a cameraman!
By the time you get to the meat there's nothing left
モモでこんなにサシが入ってるとなれば、A4クラスは固いな
脂も白あがりだし
高級肉には間違いない
歩留り等級A〜C及び肉質等級1〜5にモモ肉のサシの基準はありませんよ。
Soy el comentario en español que estabas esperando :'v
サブラを削ってるのを観てたら肉がバターに見えてきたw