@Tiberious Antifragile I know it's not exactly clear based on the video alone, but if you bothered to read you would know that the butcher here is Noriaki Numamoto (沼本 憲明) and he is indeed a man.
@Tiberious Antifragile As someone who isn't fluent in Japanese (however very near, I believe), but minored in Japanese language in college, I can be of some help here. Some indicators of male names: -ta (太) contain a number kanji or 次 "next" contain dai (大) -aki -toshi -shi Some female name endings: -ko (子) -mi (美) -ka (香/花) -na (奈/菜) The world is a whole lot more interesting when you don't try to force it into the mold of western thought and perspective.
That's incredible. I would hug my cattle everyday if I was lucky enough to raise these blood lines. Talk about pride. I sense it would feel quite rewarding raising these, trimming them, and enjoying the final product. I want to be pro wagu rancher, butcher, chef.
I... Don't think I could hug my cows and bond with them and then butcher them lol. And I mean that as an avid carnivore. Mad props to those who have what it takes to dispatch and cut them into beautiful steaks, I just don't have it in me.
This guy is nothing short of a master of his craft!!! He could quite probably butcher/ portion out the beef while it is still alive in pasture and the animal would never even feel the knife!
I mean that's just how a topround is trimmed. The first half of the video is just removing the cap; there's a lot of connectove tissue between the cap and the round. A topround in general has alot of connective tissue, cartilage, and veins that need to be removed/trimmed
@@anfreith i’m with you because not all that was fat cooking that up and spicing it real good would taste good to me, it seems like a lot of waste product to me also all these trimmers seem like they waste product to me but some say they use it for other stuff
@@JerryGiesler09 Shit, A5 Wagyu like this makes dog food look like USDA prime. This stuff is out of this world. I've only had it once, on my one and only trip to Japan but it was worth every penny. I couldn't eat very much of it. It's so tasty but it's so incredibly rich, to the point where it's almost like eating beef flavored butter. There's so much fat but the fat has a totally different texture, it has a very creamy mouth feel to it. As soon as it hits your tongue, it practically starts to dissolve as if it were ice cream or something. It was a really unique experience to say the least. I've had Wagyu plenty of times since, but I only ever had true A5 once(It was Miyazaki beef).
I need to study whatever language this is cuz I though he was gonna cook it now I know how to bust one of these down should the opportunity ever present itself
I would truly love to see the results if that meat was used to make American style BBQ!, something tells me this meat is perfect for that with all that gorgeous marbling that means flavor!
Espero que vendan papas fritas en grasa, pan casero u otras cosas en las que se pueda usar grasa, porque si no es tremendo desperdicio. considerando todo lo que se puede hacer. si es que eres un chef o gran cocinero.
@@n-cut You sell that brand or ... May be I did not understand You well. I am traying to find good Japanese knife brand, hand forged, carbon steel knife. I am right handed, knife shape preference are Gyuto or Sujihiki. I do not need some fancy brand to show him to my friends, I wont good quality knife, solid price, knife which present Japanese culture so I can left him in my family for next generations.
しゅわしゅわ切れていくお肉が良いですね！👏✨見ていて飽きないです😊
The butcher is like a sculptor, he knew the final piece since he beginning his work. Congratulations!
@Tiberious Antifragile I know it's not exactly clear based on the video alone, but if you bothered to read you would know that the butcher here is Noriaki Numamoto (沼本 憲明) and he is indeed a man.
@Tiberious Antifragile it seems to you, so you didn't do your research but you "estimed it could be a female name" based on your western culture...
@Tiberious Antifragile As someone who isn't fluent in Japanese (however very near, I believe), but minored in Japanese language in college, I can be of some help here.
Some indicators of male names:
-ta (太)
contain a number kanji or 次 "next"
contain dai (大)
-aki
-toshi
-shi
Some female name endings:
-ko (子)
-mi (美)
-ka (香/花)
-na (奈/菜)
The world is a whole lot more interesting when you don't try to force it into the mold of western thought and perspective.
@Tiberious Antifragile are you serious?
@Tiberious Antifragile that means its a female? no dude, its a "he"
Guga needs to get his hands on one of these
Never have I seen top round look that good. Your right I would like to see Guga get that.
he'll dry age it with the fat on :D
僕は普段8寸のスジ引き包丁で掃除してるんで、平切りの掃除は見慣れない。細かいスジを的確に切れ込みを入れて凄いと思った。ただ、子モモの血管除去は小割りしてから取り除くやり方が歩留まり良く行えると思う。
ありがとうございます！
That knife is so sharp it could cut reality
I mean ofc it's sharp, must be tamahagane but wagyu is 80% like butter
This is one of the most beautiful Things I have ever seen in my life. I would gladly pay top $$ for the scraps.
@Lazar have you ever tried it?
@Lazar ur lyin
Lazar I agree. And it’s not beautiful at all.
@Lazar i agree wagyu is good but pork meat is better
@@moneyoverbitches7868 wagu pork is the best
That's incredible. I would hug my cattle everyday if I was lucky enough to raise these blood lines. Talk about pride. I sense it would feel quite rewarding raising these, trimming them, and enjoying the final product. I want to be pro wagu rancher, butcher, chef.
it's one year already, how is it goin?
@@boreneoman7728 hes not gonna do it idiot hes like 16
@@zabre200 🤣
Its two years now, hows your cow?
I... Don't think I could hug my cows and bond with them and then butcher them lol. And I mean that as an avid carnivore. Mad props to those who have what it takes to dispatch and cut them into beautiful steaks, I just don't have it in me.
The sound of muscle separation makes my mouth water
@Lazar 🤣
気づくと肉がキレる音をBGMにずっと凝視してた
OUTSTANDING WORK, WISH I COULD ENJOY THE CUT OF MEAT. GREAT JOB.
The cow must be super proud if it knows it has trunk of meat like this.
It’s from a wagyu cow
She is, I mean, was
Con pura sal y *Pimienta negra re100 molida* es una joyita papá xd
No me dejaras mentir
Mira nomas
lo que te vas a comer papá
Acompañada de oro verde buey
Así es Oscar jajaja
お腹まわりだけじゃなくて腿もこんなにサシが入るんですね。。人間がここまでのサシの入り方になってたらやばすぎるなと想像すると考えるものがある。。
Omg what a amazing cut what I'd give to cook with you guys
和牛じゃなかったらこんなにサシは入らん
だってワザと牛さんを病気にしていますので。普通に考えると動物虐待
@@brydonjesse osobe t7[6
Osobe osobe osobe 77
Я люблю Японскую культуру! Восхищаюсь! Вы молодцы! Только вы можете дойти до такого совершенства! Шикарный кусок!
筋引き、筋引き包丁使わずに…牛刀1本でやるのが凄い‼️
Brilliant. I wonder what they do with the offcuts. I'll bet the fat rendered down would cook great battered fish and chips. Roasties as well.
内ももとは思えないとんでもないサシですね‼︎ここまでのもの見るのは初めてです、貴重な動画ありがとうございます
OMG😱 This block of Wagyu is sooo beautiful - the marble... like!👍
Ive always wanted to try a Wagyu A5 eye of round or other notoriously dull cuts
I forgot i was on break lol. Love thid video
please add english titles for the cuts of meat.. Its so beautiful..
from the looks of that meat, that cow probably had a better life than me
Wait til you see someone making a video slicing your body lol... Just kidding.. i agree with you... #justjoking
That knife is out of this world.
初めて見るので感動しました。下町のおでんの牛すじとはこれが由来ですか？旨味とコリコリとした食感が好きなのですが。
This guy is nothing short of a master of his craft!!!
He could quite probably butcher/ portion out the beef while it is still alive in pasture and the animal would never even feel the knife!
They can afford to take such meticulous care with trimming because the end products command such high prices!
I mean that's just how a topround is trimmed. The first half of the video is just removing the cap; there's a lot of connectove tissue between the cap and the round. A topround in general has alot of connective tissue, cartilage, and veins that need to be removed/trimmed
congratulations, a very interesting thumbnail unlocked....
どこに筋があってとか血管の場所とかなんか凄いですね魔法使いみたい
こんなのよく覚えれますね
覚えるというか捌きながら目視してるのよ
覚えますよ。
何百回も捌けば
So satisfying, keep doing your good job!!
懐かしいなぁ、ヒラカワは表から分割してました！
Just an english comment passing through
素晴らしいお肉、技術ですね。
ウチヒラでここまでの霜は見た事が
ありません。
私も職人してますが惚れ惚れして
しまいましたw
登録させて頂きましたので
いろいろな部位の動画宜しくお願いします。
Wow! Even the round has these kind of fat looks delicious!
Thats the most beautiful piece of meat Ive seen in my life.
最初の方で切り取ってる油の部分はシチューやカレーにするとメチャクチャ美味い。
That was expertly crafted, and a beautiful thing to watch. So calming
The cattle did not die in vain. The master treated it with honor
If you haven't tried a5 it is an absolute must!!! Truly heaven in a bite!!!!
こもも外しを飛ばしたのはなんなんだろう？
1番わかりづらい部分だからみたかったのに、
O toalete da carne deixa a desejar, mas que qualidade absurda!!
Absolutely gorgeous. Well done.
リブロース叩かれまくってて心配になったんですけど叩かれなくなってよかったですね！！
Are all the parts he’s cutting off used for something or is it waste?
Was thinking exactly that!!
Look at that beautiful wagyu bro
That was beautiful. Like a surgeon!
The trimmings is going to be cooked with ramen broth and other stuff. So no waste in any kind of wagyu cows
Thank goodness, i feel anxious seeing him putting aside the excess fatty part since i'm not used to wasting food 😂
@@anfreith i’m with you because not all that was fat cooking that up and spicing it real good would taste good to me, it seems like a lot of waste product to me also all these trimmers seem like they waste product to me but some say they use it for other stuff
@@sambell385 yea i heard they use the excess part to make ramen broth, mince meat or cooking fat (usually for yakiniku), now that sounds yummy
取り除いた脂処理係やりたい…
Imagine doing a beef fried rice whit the scrap🤯😋😋
MUY BONITA LA CARNE 🥩.
BUEN TRABAJO.
UN SALUDO DESDE REPÚBLICA DOMINICANA 🇩🇴.
切り捨てた余分な部分と豚肉混ぜてハンバーグ食べたい
That is why it is the best steak available.
LOVE IT!! You are very talented I would like to purchase wagyu from you how can I purchase wagyu from you
Menuda joyita papá! Con sal y pimienta re100molida!! Échale sin miedo 🤣🤣
После такой разделки я боюсь представить сколько оно стоит
Im so sorry i so confuse, this is cow or pork?
捌きで、ｶﾌﾞﾘ外す時が1番気持ちいい説
I never fallin love with food before i see this video
Wagyu makes top round look like tri-tip.
Well... it's an A5 grade!
@@JerryGiesler09 Shit, A5 Wagyu like this makes dog food look like USDA prime. This stuff is out of this world. I've only had it once, on my one and only trip to Japan but it was worth every penny. I couldn't eat very much of it. It's so tasty but it's so incredibly rich, to the point where it's almost like eating beef flavored butter. There's so much fat but the fat has a totally different texture, it has a very creamy mouth feel to it. As soon as it hits your tongue, it practically starts to dissolve as if it were ice cream or something. It was a really unique experience to say the least. I've had Wagyu plenty of times since, but I only ever had true A5 once(It was Miyazaki beef).
見た目綺麗だけどやっぱり赤みが好きだな食べやすいし
What is white in beef , in my country is so delicious
i'm curious: where does the unused slice of meat (and fat) will be used for later?
I think they will use that for soup ingredients. Japanese people like soup/miso so much.
I need to study whatever language this is cuz I though he was gonna cook it now I know how to bust one of these down should the opportunity ever present itself
This made my day
This looks so fun cutting meat 🍖😊
No terminé de ver el vídeo.
¿Quedó algo de carne comestible?
when the london broils look like prime ribeyes you know something aint right
Uma peça com essa qualidade, e a pessoa usa uma faca cega dessa, mds.
I wish he should put the lump of meat on scale to see the percentage of trim fat and meat after finishing.
Good idea
To me these trimmers seem like they waste a whole Lotta good food to me
my broke ass" hey man that's 50 dollars worth of fat you throwing away!!"
Ты тоже искал этот коммент? 😁
見てて気持ちいい。
These trimmings would make for great burgers. Just saying.
I would truly love to see the results if that meat was used to make American style BBQ!, something tells me this meat is perfect for that with all that gorgeous marbling that means flavor!
That would be a great way to waste this meat....
@@Blue_8800 Why would it be a waste? I'm confused
What would they do with the cut offs
Dude I can’t wait until they 3D print waygu
VIELEN LIEBEN DANK...FRIEDEN und FREIHEIT...
知った風な事を言うのが多いなぁ。
常温に戻してない肉の塊切ってみ。魚みたいにはいかないから。
今やってるのは各部位を最大限お金がとれるように分割して大まかに成形していく作業であって、綺麗に切るのは焼肉屋の仕事。
屠場がやってる所はしないですが
一般の骨抜き屋も卸でも成形加工
やってる所兵庫県はありますよ...？
歩留まりって言葉知らないのかな笑
very good. nice video thank you
WAGU lover !!!!!!!
Espero que vendan papas fritas en grasa, pan casero u otras cosas en las que se pueda usar grasa, porque si no es tremendo desperdicio. considerando todo lo que se puede hacer. si es que eres un chef o gran cocinero.
It looks like a huge brain!!! amazing piece of meat
ともかく肉が凄すぎる‼️
巨大なミスジみたいw側面
우둔살 단면이 어떻게 마블링이 이렇게 이쁠수가 있지?
are they throwing those scraps?
Hell no
The chronic of the beef world
こんなにデッカイんですね…
1本でおいくらなんだろう🤔
I wonder how much that cost?
白いの削ぎ落とすの気持ちよさそう
ウチモモとウチモモカブリ分ける方が気持ちよい
This is the english comment that you're seeking.
Thank you
👍
I'd be happy just to eat those scraps.
この和牛の個体のトモサンカクとか三角バラヤバそう😳
ほぼ牛脂っぽいでしょうね(^_^;)
I need to get one of those Hanzo swords
Woahhhh,😯😯😯 I want to see a meat like that in person😍😍😍
Then go to a restaurant in Japan, there's lots in Osaka
@@EuphorisV if going there is so easy for me 😅😅😅😅
В мясорубку, хлеба туда с луком и котлеты сделать гГ
Базаришь))
Woooow such a beautiful Wagyu!!!
I would like to set the fire!!!!
Es una pérdida de tiempo los deshuesadores latinoamericanos les enseñan en rapidez y calidad..
It is so beautiful, meat is so marmorized. Please can You tell me brand of knife?
I`ll sell it right away.
@@n-cut You sell that brand or ... May be I did not understand You well. I am traying to find good Japanese knife brand, hand forged, carbon steel knife. I am right handed, knife shape preference are Gyuto or Sujihiki. I do not need some fancy brand to show him to my friends, I wont good quality knife, solid price, knife which present Japanese culture so I can left him in my family for next generations.
@@dculjak9051 Carbon steel. The brand name is NUMAMOTO.
@@n-cut thanks a lot.
@@n-cut Sorry for your time, I can not find nothing about NUMAMOTO on google search. Do You have any link, please
「肉がつかないように筋を引く」と言って、肉が全くついていない技量。
私たちの口に入るまでの手間暇、捌く技術のことを思うと、多少高くても文句は言えない。
むしろ感謝しないとね。
I wish i could taste this meat before my time comes.
Gerard Rosal me too😂
Gerard Rosal ......and me
Appreciated both the quality of product and expert preparation