Amazing knife skills! Korean beef steak master
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- Опубликовано: 23 сен 2024
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ℹ️ Information
Amazing knife skills! beef steak master - Korean food, street food
💰 Price
usd 100g 15$~
🗺️ google map
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#beef
#food
#steak
Whats AMAZING is the cow made it to the slaughter house before dying of a heart attack.
😂😂😂😂😂😂😂 true
Hahaha I agree lol…..
😂😂😂
아니.. 쇠고기 손질하는 소리 왜이렇게 좋은건데ㅋㅋㅋㅋㅋㅋㅋ
남 장사하는거 고기 손질하는거 보려고 들어왔는데, 소리땜에 급 ASMR듣고있네ㅋㅋㅋㅋㅋㅋㅋ
Название видео должно быть - "Обрезка говяжьего жира", никакого удивительного владения ножом там нет
Это вагю,самое дорогое говяжье мясо
@@VGXII99 ну да, диетическое...
Пока ты выкуришь одну сигаретку казах барана разделает разделив всё на 12 частей...вот там как раз виртуозное владение ножом
@@VGXII99 По моему ,один жир!
@@natalikolesnikova3030 на любителя конечно,но судя по видосам она тает во рту и очень дорогая
Ну по сути как масло
Посмотрел, встал из-за стола, подошёл к окну, закурил.... Много думал.... Плакал...
Да , это Россия детка , плакать было , есть и будет за что .
Interesting they trim the cow and then break it down. In the US, we breakdown the cuts and then trim them. Great video, thank you!!!🐂💨
I don’t know that I would call his knife skills amazing. I’d say he knows what the cuts of meat are and knows how to butcher it. And that wagu has a lot of fat.
It's the way it's raised it like Veal they keep them in confined spaces so they get fatter and feed them beer to aid the digestion. Cruel really not free range
Yep thats essentialy a sick animal. Crazy high % of very white fat.
Never seen so much fat in on piece of meat. Wagyu has pretty much fat, but that`s too much...
No se le ve habilidades de maestro.
@@pedrazablazquez também não vi abilidade nenhuma
I've been a butcher for 27 years. I make those same cuts 100s of times. There is nothing amazing about it. It's just a butcher doing his job
I'm not even a butcher and I can tell there's nothing special about his cuts
I mAkE tHoSe SaMe CuTs 1o0s Of TiMeS
Yeah, but if they didn't say it was amazing
who would watch the video?
Fantastic cutting!!! That was a lot of fat in that cow. Glad to see that the excess was not wasted. Beef is my favorite meat, watching this is making my mouth water. I could never be a vegetarian. Beef, it's what's for dinner 🐄🐄🐄🐄.
It has the opposite effect on me (I am omnivorous) watching this, especially with all the revolting sounds, puts me off meat!
@@ThePereubu1710
Had a weird effect on me too. Normally I avoid watching food videos at night because they make me hungry. This one did the opposite.
it is fatty ,agree with you
It seams that South Koreans feed their cows with same food they eat - MacDonalds, Subway etc. The meat is tender...if you find some.
Horrendous amount of fat being carried elsewhere just to get the marbling. I didn’t realise that before seeing this
한우갈비자체가 원래 지방이 많습니다
그래서 왠만큼 가격뒷받침 않되면 앞으로 남고 뒤로까진다 하기도 했죠
정육점가서 한우갈비도 알갈비만 사려하면 기본 키로당 9만언 이상씩합니다
짝ㅈ갈비의 적게는 4분의 1 많게는 3분의 1이 지방이죠
빨래판도 정리가 잘안되어 있고 앞다리도 많이 내려와있어서 짝갈비 작업 스팩이 안좋아 보이길래 지육이 523C 짜리네요 갈비 41.3kg 로면 지육대비 갈비를 크게 작업했네요 ^^ 523C 짜리면 최소 갈비무게는 36kg~38kg 정도선으로 만들어 줘야합니다^^ 저당시 1+ 21000원 잡아도 8만~ 10만 손실보네요^^
0:30초 정도에 나오는 이력제 확인해 보면 +1등급인데.. 영상 제목은 ++1등급이네요 이런건 확인하고 올리시는게 좋을 것 같아요(그냥 제 생각)
Что в этом удивительного?) Похоже с развитием ресторанов, сервисов по доставке еды, фастфуда и пр. люди разучились готовить и в частности обращаться с мясом.
Не удивлюсь, если лет через 10 приготовление яичницы будет вызывать восторг))
Para mi es delicioso no sorprendente i would like to married somebody grandma 🤣😂
Shut up Russia
@@chetbiggumz5947 what did he do?
Es a verdad. Solo lo hacen para asesinar con el precio a la gente. Y la gente idiota lo paga.
@@chetbiggumz5947 russorasist
Мастер хорош. Но меня удивляет откуда на говядине столько жира, где мясо?!
Koreans like beef with lots of fat for it's tender texture and it's usually a lot pricier than the one with less fat (in Korea)
@@undistortedmeans thank you for answer
You seem like a whole bunch of waste of product to me
тоже обэтом подумал
Вырос на витаминах, без вкусные мясо
La forma correcta de pedir en la carnicería:
- Me pone 1 kilo medio de grasa? Y que tenga poquita carne, por favor. Gracias.
Esa carne ya puede ser un auténtico manjar de los dioses. Pura ambrosía. Pero compras una pieza de 20 Kg y 18 son grasa.
Aún así, me tragué los 20 minutos de vídeo 😅.
The marbling on the pieces on the grill look incredibly delicious. Just by looking at it....$$$
Farmer's daughter here..watched my Dad butcher carve up many whole beef pork. Never saw beef with such an abundant layer of fat. My Mom would boil fat down filter for shortening/ lard for pastry etc.
It's probably Hanwoo cattle, which are similar to Japanese Wagyu in terms of just how high the fat content can be. The highest graded meat can go above 50%...and that's intramuscular fat, not subcutaneous adipose tissue.
The example in this video isn't on the extreme end of the breed, and it's not uncommon to find a cut of either Hanwoo or Wagyu that is closer to light pink in colour, as opposed to the deeper red we normally associate with beef. Even veal doesn't come close to it.
Some mutant
when i retire from my office job, i always dreamt of being a farmer. am i being naive? haha
No fat, no taste. If you want that kind of tasteless leather, come to my country. 😞😡😞
I admire the patience with which he cuts of layer after layer of glorious fat! I can feel the love! ❤️
At some point I was ready to help him rip off the silver skin! 🤦♀️😂😂😂
I’m drooling! 🤤🤤🤤
I was born in the wrong country😞😞😞😂
One of the nicest sides of beef I have seen..... sooo much fat, all beautiful white color, and all that marbling in the meat. That cow was definitely spoiled and given the King treatment (great food, massages, no type of labor).
this is hanwoo - korean beef, which isn't exported and raised very meticulously for all this delicious marble-ing :)))
incredibly satisfying and interesting. you know nothing he's cutting off is being wasted. the other butcher is cleaning up that fat to make suet/lard, all meat scraps are being saved for ground or something else....the bones for broth, etc.....just fascinating to watch the main guy work.
nope. Youre just guessing at all that
@@23bobjr nope. I've worked with Asian butchers. Everything has a use. But thank you for your condescension and ignorance.
Excellent work thank you for sharing this video
와 보는 것 만으로 도 머리가 지끈거리네. 역시 맛이랑 건강은 반비례여
아사다라 사장님 언제나 멋지시고 건강하십시요.
Q+
is it just me, or is the sound of membrane being peeled off just SOOOOO GOOOD?
투뿔등급 소 조아하다
하루아침에 심정지로 황천길 갑니다.
저마블링이 혈관에 치명적인 포화지방으로 분해가 잘 안됩니다. 한마디로 버터를 구워먹는거나 다름 없음. 소고기를 즐기려면 마블링 없는 부위나 등급이 나쁜 소를 사서 숯불에 구워먹으세요. 숯불에 구움 뭐든 맛있습니다.
맨날 배터지게 먹음?
아직도 이런 무식한 소리를 하고 다니네 ㅋㅋㅋㅋ
Love from Bangladesh ❤❤
여기 대구한우집 중 가성비 최강인 집이라 생각합니다.
가격이 얼마길래 가성비?
고기는 몰라도 가성비 따질 곳은 아니지않나용 .. 제 기억엔 공기밥도 2-3천원 냉면도 만원돈 하면서 반찬도 셀프였는데 ..
CHICK
I lived in Korea for 18 months while serving in the Army... I use to love going to the street vendor's and get some of the most amazing dishes I have ever tried.. I one day plan on going back as a civilian for a vacation..
South Korea must be awesome.
The respect they have is probably unheard of.
They also like us turks, and they keeping the graveyards of our Turkish soldiers cleaner then we do sadly.
Anyway sir how was the army 4 u ?
@@kj-1 I enjoyed serving and representing my family and country.. I got an opportunity to meet some of the most amazing people and visit other places in this place we all call home (Planet Earth).. thanks for asking..
@@cgrant1202 glad to hear sir respect to every good soldier current / past
Im Korean. I admire you.
Раньше подобным образом разделывали мясо на каждом рынке в СССР.В мясном отделе висел плакат разделки мяса ,в котором каждая мышца имела своё название ,сорт и цену.Мясники были известными людьми как артисты.Люди говорили ,к примеру - надо сходить к Иванычу за вырезкой,грудинкой,пашиной или лопаткой,а не просто за мясом.Это сейчас цены на мясо усреднили и просто рубят кусками.
Им так выгоднее.
Those plates are only ~$140!
That seems like a great price for that quality of meat.
Bukankah lemak akan mencair bila terkena panas.Jika demikian knpa hrs bersusah payah mengambil lemak yg menempel dari daging dgn menggunakan pisau.?
In Korea, the culture of eating beef has developed since 3C BC.
By the owners of the last owner...
It is divided into 32 parts.
Korean beef (Hanwoo) is the best breed, and the A++ grade is about $70 ~ $120 per 150g.
If two adult men drink it with Korean beef, it costs between $200 and $250.
It is important to eat with customers who want to celebrate or treat them.
Что бы дойти до мяса он пробивался через 30 лвл щит вот он герой которого нам не хватало
Один жир там мясо нет
Amazing to see how others break down a rib, most of that ( brisket ) is used for dog food , or a cheap boil up with cabbage , the meat between the ribs, put in to sausages or mince in NZ, sometimes rolled as a roast after the Scotch fillet is removed and replaced with some shoulder meat ( chuck ) the marbling is impressive >> All my beef is hung on bone for 14 days before boning, we waste nothing, I tan the skin too..I do home kill for the family, only grass fed beef, this looks to be grain fed and I bet very expensive..as we raise all our meat needs here at home, making money is not our goal, just eating chemical free meat..retired Butcher ( 50 years ) ..can the average person afford this meat or is it for the wealthy only..we don't sell beef, we share it with friends & family..
Bro, this is ++1 Hanwoo. This is not your average beef... It's even a waste to dry age this because it's so good and there's no need.
@@aerokpc LOL
Yes..brisket...what the hell were the jews thinking when making pastrami. Jesús christ the people in this comment section have never eaten food outside their little fucking bubble.
( sorry if i misunderstood ur comment. )
@@aerokpc is ++1 Hanwoo similar to the A5 Wagyu? The stuff known as Tajima/Kobe beef?
@@aerokpc Perry thinks this is some feed lot scrub meat.....
Korea itu negara fiktif dari mana?
Tetap komen walau nyasar.
🤣
У меня слюни текут когда смотрю корейскую кухню.
Habilidades de faca 🔪 🔪 🔪 🔪 🔪 incríveis mestres de bife na Coreia 👍 bom
You can tell the quality of that beef, just look at the marbling, Mmmm making my mouth water.
Just came across this video and all I thought with the fat was rendering it for roast vegetable dripping …😋😋
Good thing. Fat tallow from high grade beef such as this (Korean high grade beef) and Wagu can be purchased at a reasonable price. Great for frying...the high level flavors come through with whatever you use with such fat. French Fries, vegetables or frying other meats. Good stuff.
肉に傷が結構多いね。脂削るときもっと平行に刃を入れると傷少なくて済むよ。傷が多いとスライスした時、輪郭がギザギザになる。スキルアップがんばってください！
갈비 뷔위를 손질할때 반대부터 해야 살치살 꽃살쪽 칼이 파구 안들어갑니다
一流的師傅，環境，與設備，讓韓國有世界級的食品。值得學習
TIWAN NO.1 AND MAO ZZEDONG IS PIG
Откуда столько жира в говядине, в свинине меньше!!!
А где удивительные навыки ножом??? 🤔
I love the way Asians prep their food! Every thing is prepped and cared for like if it’s on a surgery table
Tout dans la grâce et la délicatesse.
J'adore le petit barbecue de table, c'est d'une classe mondiale !
tout à fait👍
Amazing the quality of the knifes . But even
more impressive the professionalism of the
the butchers !
they get a lot of experiance cutting the fat of a cow with no meat.
Best knifes are from Brazil
Basic skills for a meat carver really.
look like Victorinox knives
@@g.h.1726 Yes it does.
스킬이 엄청나시네요...사업에 도움되는 좋은 영상 감사합니다:)
발골 작업 존나 빡시겟다 대단하시가. 손목 장난 아닐텐대
Increibles habilidades???deberian ver a cualquier carnicero aqui en Mexico...no les dura ni para el arranque éste "maestro"
Что же тут удивительного???😁
저도 고기하는 사람이지만 와.. 사바끼하시는분이 사장님이세요 ? 9분까지보고 껏는대 깜짝놀랐내요 ;;
너무 고기 날리면서 대충하시고 , 칼빵도 너무 심하게 계속 들어가는게 눈에 보이는데 진짜 우리 가게였으면 바로 칼 못들게했습니다\
작업자분이 사장님이 아니시라면 정말 이건 아닌거같네요 너무 심합니다
마구리 까는거 봤을때부터 도대체 왜 저렇게하는거지 이상하다 싶었는데 갈비대 사바끼하는거보고 진짜 깜짝놀랐네요
투쁠 돈이 얼만대 저런식으로 하는겁니까 제 고기도 아닌데 정말 화가나네요
같은 생각을 하고 계셨군요
Those are flintstone 🥩 ribs buddy and that’s just nuts.❤️
Yeah the ol' dinosaur tomahawk hahah
I would need a bigger grill
아이구 마구리 그렇게작업하시다 다칩니다 작업엄청 서투시네요
13 minutos de video só tirando gordura da costela?!?! Fez uns cortes simples na carne e montou um pratinho gourmet que qualquer um faz.
Que belleza de corte de res un marmoleo bellísimo un abrazo fuerte desde Monterrey nuevo León México
I worked in a butcher shop for 5 years in the Detroit area when I was in high school and college, it’s interesting to see other methods of breaking down rib. A nice piece of beef as well.
You mean nice piece of fat
The french have FOIE GRAS...
The Japanese and koreans have their supermarbled beef....wagyu and hanwoo, respectively
The ribs are exquisite cut when cooked like this. Such variety of preparations and so much nice veg!!! Great
Japan has banned eating meat for more than 1,000 years. It was released in the late 19th century and has a short history of eating meat.
Most of the meat food in Japan was pioneered by Koreans on the Korean Peninsula.
Therefore, most of Japan is similar.
The name is also written in Korean as it is.
Yakiniku = Grilled meat in Korean.
Garubi = Galbi in Korean.
@@mam1459
While its true it was oficially banned, the japanese were still consuming meat, a lot of game . Its simply not true that meat eating was not practiced.
In any case...dont be jealous haha...i think the two countries have managed to creAte excellent unique product
IN MY VIEW
The butchering wasn't unusual. The food looked amazing.
Yep, same skills as just about any other pro butcher I've ever seen.
imagine the amount of food trashed to finally come to the most elegant filet piece ..
По-моему он взял один большой кусок САЛА!!!
Awesome side of beef and skilled knife work.
What happens to the fat off cuts? Also would be good to know the cuts
The table top BBQ and extras looks delicious.
They render down the cut off fat. There’s a guy named Guga on RUclips that is always cooking Wagu and using Wagu fat. It’s a good channel for learning about steaks.
not really skilled knife work. Im guessing you never seen a good butcher before.
@@nom6758 they seem to be doing a hack job. But they also seem to know the different layers and where to get between them.
Great skills and very very sharp knives. That has to be some of the fattiest beef I've ever seen.
Fat = Flavour 😍
소에 지방이 많다는건 알았는데 소값이 비싼이유가 있었네요 ᆢㅠㅠ
Acabou com a costela, não e atoa que nos brasileiros somos bons e quesito churrasco.
لم ارى في حياتي بقر بي هذا الشحم . كتير الدهون اضن كان في الاصطبل و لا يرعى .
Excellent work by the steak master👍👍👍 . Thanks for sharing
오! 이 집 대구에서 엄청 오래되고 유명한 집이예요.
맞짱뜨실?
@@개털도사-z4n 여물어라
this looks incredebly delicious. here in germany we dont cut our meat into small pieces like that, we cut bigger round pieces but i would love to one day taste this style of food for myself.
Chopsticks..thats why!!.😀
Nice variety ..it.. was served
grilled, simmered, soup, and tartare...they just need some wurst😁
Beef cut like this is very tender with the grain so short. I still love a thick cut ribeye or t bone on the grill, but i like cutting cheaper cuts like this. If you take apart a roast and cut all the individual muscles this way it is very good. Chuck especially.
@@eclipsegst9419 thats the same priciple that makes Schnitzel so good. its a large porc piece thinly cut against the grain and then dipped in eggwash and coated with breadcrumbs.
@@dave2.077 Oh cool i have heard the term before but never knew exactly what that was. Here in the US we often use a thin slice of loin, and hammer/tenderize it and prepare it the same way. We call it a tenderloin, not to be confused with the muscle of the same name ha.
The quality of Korean beef(=Hanwoo) from all over the world is very good and delicious. Foreigners come to Korea to eat Korean beef and leave shouting that it is the best
안녕하세요, JTBC 제작진입니다. 다름이 아니오라 해당 영상을 저희 방송 자료화면으로 사용하고자 하는데 괜찮을까요? 혹시나 불가능하신 경우에 댓글 남겨주시면 감사드리겠습니다.
На говядине сала, больше чем на свинине! Офигеть!🤪
A veces sentí como q era yo quien estaba haciendo los cortes. Las tomas son buenas. Muy precisas
Весь ролик ждала, когда он до мяса то доберётся, сплошной же жир! 🤣
Esta mierda es pura grasa . Y pagan precios ridículos por ello 🤦🤦🤦🤦🤦
Тоже заметил что один жир, а пишут мясо высшего качества, обычные рёбра
Ага
Мраморная говядина выглядит именно так. Вы когда нибудь пробовали калмыцкую говядину? Это ни с чем не сравнимый вкус мяса!
@@ОльгаКоканова-я1с не.... Я лучше свинину.... Там жира поменьше....
Huuuummmm !!!! Vous m’avez donné envie de venir manger chez vous.
Petit message de France 🇫🇷 .
Ну, и что тут необычного?
Small messages😁🤏
Ни чего удивительного во владении ножа не увидел, но в остальном всё очень продумано грамотно 👍👍👍
Действительно зачем столько жира куда его девать после
En México hay mucho mejores carniceros!hacen cortes muy limpios en toda la Res 😉
Teu. Caneco
Uma peça de carne desse tamanho e pra achar a carne deu trabalho kkkkkkk
Wagyu, melhor carne do mundo.
Nunca comi! Nem vou dizer se é boa ou não! Mas é tanta gordura que não precisa abater o boi, é só esperar uns 8 meses depois do nascimento que o bicho morrer de artéria entupida kkkkkkkkkkkkkk
@@PS-ju8gs é por isso que a carne é tão cara a pessoa compra 100 kg e aproveita quase nada, porque o animal é criado sem fazer movimento e com ração de primeira qualidade, então só desenvolve gordura. Mas tenho certeza que deve ser saborosa, pelo marmoreio da carne já dá pra ver, é o caviar do boi. Mas eu prefiro nossa costela mesmo, maminha, picanha, e tantas outras, essas eu ainda posso comprar.
You can find a lot of beef steak masters in Uzbekistan like this guy! It's not that amazing skill in my country
Or anywhere else that I know of, either.
Как помне так нечего удивительного здесь нет обычная разделка мяса
Selamat pagi.
Bpk/ibu. Kenapa di hp saya. wa tdk bisa di gunakan.udah itu aja permasalahan.kenapa wa tdk bisa..
Wasalam.
Muito diferente da nossa cultura aqui no Brasil
Eu queria saber o que eles dão pro animal ter tanta gordura assim.
Não e normal esse tanto de gordura
@@danielalmeida1258 acho que são criado a ração e pasto sem contar os cuidados com vacinas
@@danielalmeida1258 Wagyu é uma raça.
Ты еще в России небыл друг ;)
@@danielalmeida1258 me fiz a mesma pergunta kkkkkk
Que maravilha.
맛있겠다
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mastering knife skills is essential for any chef, particularly when it comes to preparing dishes like Korean beef steak. A skilled chef would possess precision, control, knowledge, speed, efficiency, and a keen eye for presentation, allowing them to create delicious and visually stunning dishes that leave a lasting impression on diners.
kỹ năng rất tuyệt vời, nhìn bò bít tết hấp dẫn và ngon quá ❤
Kalp lerdesin ❤
Never seen beef with so much fat! Even the meat cuts look almost 50-50.
heart attack
이래서 한우가 비싼거야 버리는게 반이다
저거 불고기용
한우 아니여도 굽는고기는 죄다 저럼
Слишком жирная говядина. Для манты как раз! А мастер классный!
Everything about Korea and Japan is very good high Quality👍
Deben estar acostumbrados a esa carne ,puede ser muy sabrosa pero yo no la como ni a palo ,el colesterol se va para las nubes, estoy acostumbrada a la carne argentina ,es mucho más sana !!!🥩🥩🥩🇦🇷
Estaba por decir lo mismo tanta grasa tiene que tener esa carne !
We live in a big world. Sometimes we want lean meat..but Sometimes we want to indulge and have exquisite marbled beef. .fat, afterall, is delicious. This meat is more expensive than anything from Argentina, but of course, in korea there is cheaper, leaner, beef too..
try traveling and opening your mind.
Definetely grass fed is the healthiest..no argument there
버리는 부분 너무 아깝다... 어떻게 못 쓰나
That’s exactly what I thought
이래서 소고기값이 비싼거임 저 버리는 기름으로 근데 된장찌개 끓여먹으면 맛이 끝내주긴함ㅋㅋ
MALUCO....ESSE BOI COMEU GORDURA EM? C TÁ DOIDO...É SÓ SEBO A CARNE. PORRA....MAS A CARNE INTERNA ALI...DEVE SER UMA BELEZA....UM SABOR ,ÚNICO! PENA QUE O BRASIL MANDA TUDO PRA FORA,EXPORTADO!
50kg de gordura e 10kg de carne kkkkkkk
Что за выгода после такой вырезки , огромный минус
Это же надо, чтобы добраться до лакомой части пришлось 90% жира срезать.
한우는 지방이 어떻고 호주산이 어떻고, 건강이 어떻고, 가격이 뭐니 ..... 불편러들 대거 등장 예정 영상이네 ㅋㅋ
En ommer igen igen ;,×))
왜 혼자 개발작함ㅋㅋ
왜 발작 하노?
Покупаем 50кг реберной части говядины. На выходе 10кг чистого мяса по цене 50кг.
질문 마블링 많은 소들은 내장지방이랑 외장지방도 많은거 아님? 로스율 어마어마하겠는데? 그래서 비싸게 받는건가?
정말 멎지다
아~`~
먹고싶다
여기 아프리카라 구경만 합니다
감사합니다
Люди , объясните . Если корова ест траву , откуда столько жира ?
Your videos are always so informative and engaging
Certeza que esse boi morreu foi de infarto!