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.
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.
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...
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!!
Definitely NOT homeboy's first day on the job...
Nothing but mastery, skill and finesse on display in this video!
This gentlemen is a wizard. Pure respect. I love that masters like this exist.
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.
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
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。
ちいかわからきました
ハーッ
ちーかまたべました
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。
ずっと見てられるASMR動画
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!
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
Absolutely masterful. This is as much a part of the high cost as the superior quality of the meat itself is.
They do have a spiritual connection to the cows, it shows in their work.
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.
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?
I like your cut g
Very skillful and very sharp knives what brand is it, are they still sold in Japan?
Would you please list the cuts you made in the video? Thanks!
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。
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🤗
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…
Du travaille d'art ,un bonjour de France ...merci.
You are an artist, a surgeon and a therapist
This is a great as it gets. Hats off to the Master Butcher
Wow... cuts like butter.
Taste like butter too
This is fantastic, 8:15 that is some great value added work.
this guy knows right where the seams are. oh hell yeah he's done this once or twice before
Acá está el comentario en español que buscabas
9999
No entiendo que pingo lo que dicen los demás comentario
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
やべ、これずっと見ちゃうわ
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
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！！
A masterclass in seam butchery. That marbling!
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
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
ちいかわ見て気になったので来ました
切れないナイフ。いい砥石で頑張ってください。
What would you call the flat iron cut in Japan?
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.
Masterfully done!!!
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❗🤤
Gibt es von den Luxusrindern auch Beinscheiben, Gulasch, Bratenstücke und Suppenknochen?
Bestimmt ... aber das fettige Zeug muss net sein😂
Trabalho perfeito, mais deveria ser legendado
Falando o nome das peças que está sendo cortada.
What is done with all the trimmings?
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
Beijinho o nome da peça que ele está a cortar
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
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。
Okay if this is what their other muscles look like, how does their heart look?
Wow.. that's pure butter coloured in Pink 😮
Wow!!! Outstanding knife work. Delicious. The marbling of the meat, oh yeah. Says all I need to hear.
Beautiful work!! Masterful!
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😅
wagyu ASMR is very enjoyable
〜〜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…
Do you trim your meat cold or at room temperature?
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.
これは見事……(ちいかわ勢です)
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
how much is this wonderful meat?
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
amazing knife skill.
Art. Pure art.
めちゃくちゃ上手い
That wagyu has the same consistency like my belly.
脂も筋も最高に旨い予感
Profissional é outra coisa
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
Hayang geuraaa beunghaaaar anjeeeng 😍
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.
Is this a Flat iron steak with the chain still in? It’s seems he is removing it partly at the end.
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...
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?
ちいかわから来ました
I don’t know what you guys think but dammmmnnn, I think this is the most satisfying thing that i have seen
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,
VIELEN LIEBEN DANK ...FRIEDEN und FREIHEIT...
Que carne mais bonita, espero um dia pode esperimentar...
Um Kiko dessa dessa carne é mais carro que um carro popular !!
@@newfrontier9431 verdade
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!!
細かい部位の説明して欲しいです
これが噂の肉磨き
綺麗なお肉は、見ただけでおいしさがわかりますね。
some of the scrap thrown in with some burger meat would be tasty
A true artisan of the highest.
He is why you dont call me to carve up your prize meat
かっこいいなあ
Wonder how much that was.$$$$
What a responsibility!
The chuck and clod I cut every day on the job looks NOTHING like this lol
I really don't know how a wagyu bull do not has a heart attack with all this fat in his body.
Best meat in the world
味の招待席からきました
Serving an expensive beef and cant even afford a sharp knife🤣🤣🤣
Meu açougueiro faz isso e ainda conta umas piadas
Bravissimo!!!
Esse boi morreu de infarto. Não é possível!
knife name?
Wat eet daai dier?
Super grate❤