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!
In the US we call this a flatiron steak. It’s usually sold with the central tendon removed, a very difficult process. It leaves two shin steaks with grain that runs the length of the cut. I prefer this way of cutting it. Some people describe the its flavor as like liver.
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
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.
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...
I think the American term is "Extremely expensive". :D Seriously though, there were multiple types of steaks there. I don't know nearly enough to name most of them though.
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,
Essa carne é a carne mais nobre do mundo e mais cara chamada wagyu raça japonesa . Em cada 100 boi dessa raça um produz uma carne desse tipo! Muito top!!
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
This gentlemen is a wizard. Pure respect. I love that masters like this exist.
Definitely NOT homeboy's first day on the job...
Nothing but mastery, skill and finesse on display in this video!
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
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.
ちいかわからきました
ハーッ
ちーかまたべました
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……
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!
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。
ずっと見てられるASMR動画
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。
He cleaned, trimmed & cut that rather well.
In the US we call this a flatiron steak. It’s usually sold with the central tendon removed, a very difficult process. It leaves two shin steaks with grain that runs the length of the cut. I prefer this way of cutting it. Some people describe the its flavor as like liver.
Absolutely masterful. This is as much a part of the high cost as the superior quality of the meat itself is.
Leonardo da Vinci with a knife. Spectacular work!
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。
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?
They do have a spiritual connection to the cows, it shows in their work.
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
this guy knows right where the seams are. oh hell yeah he's done this once or twice before
I like your cut g
Very skillful and very sharp knives what brand is it, are they still sold in Japan?
You are an artist, a surgeon and a therapist
Would you please list the cuts you made in the video? Thanks!
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🤗
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
This is fantastic, 8:15 that is some great value added work.
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
Du travaille d'art ,un bonjour de France ...merci.
This is a great as it gets. Hats off to the Master Butcher
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
やべ、これずっと見ちゃうわ
A masterclass in seam butchery. That marbling!
Wow... cuts like butter.
Taste like butter too
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
ちいかわ見て気になったので来ました
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…
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
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！！
Acá está el comentario en español que buscabas
9999
No entiendo que pingo lo que dicen los demás comentario
Trabalho perfeito, mais deveria ser legendado
Falando o nome das peças que está sendo cortada.
〜〜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…
Masterfully done!!!
What happens to the offcuts that don’t make the grade?
Gibt es von den Luxusrindern auch Beinscheiben, Gulasch, Bratenstücke und Suppenknochen?
Bestimmt ... aber das fettige Zeug muss net sein😂
Wow!!! Outstanding knife work. Delicious. The marbling of the meat, oh yeah. Says all I need to hear.
wagyu ASMR is very enjoyable
Beautiful work!! Masterful!
これは見事……(ちいかわ勢です)
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.
Wow.. that's pure butter coloured in Pink 😮
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
食に対する探究心の集大成の技術なんやなと、改めて見てて思う。
こんな繊細なんや
捨ててしまうであろう脂も、美味そうに見えてきてしまう😅
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
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.
A true artisan of the highest.
He is why you dont call me to carve up your prize meat
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❗🤤
That wagyu has the same consistency like my belly.
What would you call the flat iron cut in Japan?
Okay if this is what their other muscles look like, how does their heart look?
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?
amazing knife skill.
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
脂も筋も最高に旨い予感
Art. Pure art.
Hayang geuraaa beunghaaaar anjeeeng 😍
いつも楽しく拝見させて頂いてます。自分は肉好きが高じて、家でも〜5kgぐらいの塊肉(牛タンや牛ヒレ)を磨いたり、豚ロースや肩ロースをしゃぶしゃぶに手切りしたりしています。今度、包丁を一丁購入しようと考えていますが、主様は塊が大きいこともありますが、概ね牛刀を使われてますが、30cmの牛刀と筋引き、購入するとすればどちらがオススメですか？すでに27cmの筋引きと牛刀を持っていますが、鋼製で峰が薄いので、大きな塊をおろすときに閉口します。
しゃぶしゃぶ用に薄く切るのでしたら30センチの牛刀がお勧めです。30センチ慣れれば１本でほぼお肉は切れますよ。
@@n-cut ありがとうございます。勉強になります。
Do you trim your meat cold or at room temperature?
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
Profissional é outra coisa
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...
I really don't know how a wagyu bull do not has a heart attack with all this fat in his body.
I'd love to know the American terms for the cuts of beef that were netted
I think the American term is "Extremely expensive". :D
Seriously though, there were multiple types of steaks there. I don't know nearly enough to name most of them though.
At what point in the video. Probably a tri tip
All I could recognize was the flat iron steak.
The chuck and clod I cut every day on the job looks NOTHING like this lol
how much is this wonderful meat?
Beijinho o nome da peça que ele está a cortar
Is this a Flat iron steak with the chain still in? It’s seems he is removing it partly at the end.
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,
Where’s the beef?, it’s nearly all fat, I’m not doubting his skill though, excellent .
綺麗なお肉は、見ただけでおいしさがわかりますね。
I don’t know what you guys think but dammmmnnn, I think this is the most satisfying thing that i have seen
めちゃくちゃ上手い
Super grate❤
VIELEN LIEBEN DANK ...FRIEDEN und FREIHEIT...
これが噂の肉磨き
ちいかわから
Essa carne é a carne mais nobre do mundo e mais cara chamada wagyu raça japonesa . Em cada 100 boi dessa raça um produz uma carne desse tipo! Muito top!!
Que carne mais bonita, espero um dia pode esperimentar...
Um Kiko dessa dessa carne é mais carro que um carro popular !!
@@newfrontier9431 verdade
味の招待席からきました
How much is this piece, people of Japan?
They just don't know! Why worry if you cannot afford it? Why do you think they eat rice and grass and stinky little fish?
Is the trophy what the poor dead bovine won at the stock show? Lotta good it's doin him now.
some of the scrap thrown in with some burger meat would be tasty
Serving an expensive beef and cant even afford a sharp knife🤣🤣🤣
Plot twist: it was gigantic brain all that time
Don't let him sharpen his pencils!🙂
Bravissimo!!!
That's some beautiful meat
ちいかわから来ました
Why did you not take that connective issue out of the steaks? It would make them a better quality cut.