【WAGYU】和牛 ウチモモ 分割法 TopRound Topside 肉磨き

[@lime884]

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😊

[@jeremys959]

Guga needs to get his hands on one of these

[@CD3WD-Project]

Never have I seen top round look that good. Your right I would like to see Guga get that.

[@davidjohn2404]

he'll dry age it with the fat on :D

[@ficosiqueira2253]

The butcher is like a sculptor, he knew the final piece since he beginning his work. Congratulations!

[@justinreynolds6318]

@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.

[@maddogdidi8460]

@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...

[@justinreynolds6318]

@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.

[@ImBotch]

@Tiberious Antifragile are you serious?

[@ImBotch]

@Tiberious Antifragile that means its a female? no dude, its a "he"

[@patyapo0524]

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。

[@n-cut]

ありがとうございます！

[@shim0922]

気づくと肉がキレる音をBGMにずっと凝視してた

[@rodrigoluna28]

Con pura sal y *Pimienta negra re100 molida* es una joyita papá xd

[@manuelcorrecher1333]

No me dejaras mentir

[@nachosoteloa]

Mira nomas

[@valandur]

lo que te vas a comer papá

[@deniscanalescanales8415]

Acompañada de oro verde buey

[@pocodetodorivasss5695]

Así es Oscar jajaja

[@Shep01]

That knife is so sharp it could cut reality

[@danielgilperez3874]

I mean ofc it's sharp, must be tamahagane but wagyu is 80% like butter

[@RealPeterGunn]

This is one of the most beautiful Things I have ever seen in my life. I would gladly pay top $$ for the scraps.

[@josee803]

@Lazar have you ever tried it?

[@Dante-fe6dm]

@Lazar ur lyin

[@xijingxijing6276]

Lazar I agree. And it’s not beautiful at all.

[@moneyoverbitches7868]

@Lazar i agree wagyu is good but pork meat is better

[@rnichol22]

@@moneyoverbitches7868 wagu pork is the best

[@user-qq6yq1rf3l]

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

[@marcosaraque5101]

Just an english comment passing through

[@japanmogugourmet8546]

OMG😱 This block of Wagyu is sooo beautiful - the marble... like!👍

[@MrSanmanbob]

OUTSTANDING WORK, WISH I COULD ENJOY THE CUT OF MEAT. GREAT JOB.

[@robertjamison1463]

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.

[@kidc2004]

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.

[@boreneoman7728]

it's one year already, how is it goin?

[@zabre200]

@@boreneoman7728 hes not gonna do it idiot hes like 16

[@itsmetyy7380]

@@zabre200 🤣

[@Ali-xq3sh]

Its two years now, hows your cow?

[@Seebeejeebees]

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.

[@noriishi1312]

筋引き、筋引き包丁使わずに…牛刀1本でやるのが凄い‼️

[@psychepass]

Wow! Even the round has these kind of fat looks delicious!

[@koooonya]

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。。

[@brydonjesse]

Omg what a amazing cut what I'd give to cook with you guys

[@YM-bv1ll]

和牛じゃなかったらこんなにサシは入らん

[@sachipiroshi0359]

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

[@milusakecojevic2358]

@@brydonjesse osobe t7[6

[@milusakecojevic2358]

Osobe osobe osobe 77

[@davidsolomon8203]

They can afford to take such meticulous care with trimming because the end products command such high prices!

[@einsiedler9720]

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

[@77masa8]

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。

[@nateb2715]

Ive always wanted to try a Wagyu A5 eye of round or other notoriously dull cuts

[@leizhang4971]

The cow must be super proud if it knows it has trunk of meat like this.

[@cajunw33dh3ad]

It’s from a wagyu cow

[@Daddadye]

She is, I mean, was

[@strongyuzulemon4026]

捌きで、ｶﾌﾞﾘ外す時が1番気持ちいい説

[@geek211]

please add english titles for the cuts of meat.. Its so beautiful..

[@thrasherbuddy1]

The sound of muscle separation makes my mouth water

[@thrasherbuddy1]

@Lazar 🤣

[@user-bq8jf1tf7l]

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

[@user-ze9dt4yv6q]

覚えるというか捌きながら目視してるのよ

[@noriishi1312]

覚えますよ。
何百回も捌けば

[@ShineHeadz]

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。

[@zyvoxid]

That knife is out of this world.

[@afifindrasakti2487]

So satisfying, keep doing your good job!!

[@anpanmanhayousei]

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！！

[@user-iq8uz7vg7g]

取り除いた脂処理係やりたい…

[@v4vendetta687]

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。

[@THEfamouspolka]

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!

[@user-pq5tb2be3i]

Ты тоже искал этот коммент? 😁

[@evinduggins2431]

Absolutely gorgeous. Well done.

[@axelnavarromilanes9118]

Menuda joyita papá! Con sal y pimienta re100molida!! Échale sin miedo 🤣🤣

[@donzagrant588]

That was expertly crafted, and a beautiful thing to watch. So calming

[@MrJulioLuck]

O toalete da carne deixa a desejar, mas que qualidade absurda!!

[@JockStud]

His movements are incredibly robodic

[@cristianreyeslopez3817]

No terminé de ver el vídeo.
¿Quedó algo de carne comestible?

[@paur196]

Imagine doing a beef fried rice whit the scrap🤯😋😋

[@keithrobinson9012]

Are all the parts he’s cutting off used for something or is it waste?

[@tutumon77]

Was thinking exactly that!!

[@gigglepuss1988]

Is it bad id buy the scraps and use them to make a really yummy beef stock

[@suicidesheep3883]

Depending on what scrap u buy if it's the fat it's will cost some money

[@bonuspal]

Good stock comes from bones. 😐

[@TheSunIsMyDestroyer]

from the looks of that meat, that cow probably had a better life than me

[@pooll03]

Wait til you see someone making a video slicing your body lol... Just kidding.. i agree with you... #justjoking

[@yorkandiaz454]

MUY BONITA LA CARNE 🥩.
BUEN TRABAJO.
UN SALUDO DESDE REPÚBLICA DOMINICANA 🇩🇴.

[@post2sk8online]

That was beautiful. Like a surgeon!

[@user-sd6ut4uq2d]

懐かしいなぁ、ヒラカワは表から分割してました！

[@harolldjenskin1210]

congratulations, a very interesting thumbnail unlocked....

[@olivertan7102]

The trimmings is going to be cooked with ramen broth and other stuff. So no waste in any kind of wagyu cows

[@anfreith]

Thank goodness, i feel anxious seeing him putting aside the excess fatty part since i'm not used to wasting food 😂

[@sambell385]

@@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

[@anfreith]

@@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

[@hawaiiangunner]

If you haven't tried a5 it is an absolute must!!! Truly heaven in a bite!!!!

[@velkyprase2441]

Thats the most beautiful piece of meat Ive seen in my life.

[@user-zf1uf7pz5r]

В мясорубку, хлеба туда с луком и котлеты сделать гГ

[@jonyd7449]

Базаришь))

[@user-ig5wp3bj4e]

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、

[@user-ho7qq5xe8c]

ピンクの部分が削ぎ落とされる度に過ぎる「捨てるなら俺にくれ」感

[@brother-vi3sc]

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

[@Frankiemaldonado114]

I forgot i was on break lol. Love thid video

[@duyduyphasak]

เนื้อเศษๆ ที่ปาดออกหนูขอได้ไหมค่ะ จะเอาไปทำต้มแซ่บขาย ถุงแกงถุงละ2,500

[@blackhorizonn]

This video compatible to ASMR)

[@user-zm6hc7ot3s]

После такой разделки я боюсь представить сколько оно стоит

[@daffadirgantara6795]

Im so sorry i so confuse, this is cow or pork?

[@larryg7109]

That is why it is the best steak available.

[@ruswow01]

Я люблю Японскую культуру! Восхищаюсь! Вы молодцы! Только вы можете дойти до такого совершенства! Шикарный кусок!

[@hulathebulldog4110]

LOVE IT!! You are very talented I would like to purchase wagyu from you how can I purchase wagyu from you

[@GR8SCOTT]

Wagyu makes top round look like tri-tip.

[@JerryGiesler09]

Well... it's an A5 grade!

[@retrocny5625]

@@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).

[@Yoneal977]

This made my day

[@monmonmon1223]

ともかく肉が凄すぎる‼️
巨大なミスジみたいw側面

[@jvyu9628]

The cattle did not die in vain. The master treated it with honor

[@Hottactioncop]

Damn, I'd even eat the trimmings haha

[@notflamesx_3082]

Look at that beautiful wagyu bro

[@billymilligan0104]

Главное суметь вовремя остановиться 🤭

[@Sanchous1985]

он уже там срезал тысяч на 120

[@leonardodealcantara3509]

Uma peça com essa qualidade, e a pessoa usa uma faca cega dessa, mds.

[@cristianvaldez477]

Estas recomendaciones de YT

[@josedavidavilagarcia7150]

Alguien que habla español alfin

[@ronybeccegatto]

Que carne top . Kkkkk comentário brasileiro kkkkkkk

[@desconhecidoooo3938]

Esse merda tá é namorado a carne

[@joaquimrosa6668]

@@desconhecidoooo3938 ne

[@leovince376]

What is white in beef , in my country is so delicious

[@fioravantimascella3744]

Es una pérdida de tiempo los deshuesadores latinoamericanos les enseñan en rapidez y calidad..

[@devongriffin3666]

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

[@jackozinfds1399]

Yt me recomenda isso do nada, salve Brasil! Q carne amigos

[@dinhodomingosdossantos8068]

Então mano foi muito aleatório

[@andrezaalexandre8077]

😆👌🏻

[@albertocaballero9712]

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.

[@delmsr279]

I never fallin love with food before i see this video

[@kyochang9216]

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。

[@user-xf5jy4du6d]

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

[@fb1767]

These trimmings would make for great burgers. Just saying.

[@user-qc2fu1nm1p]

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

[@dundunduncle]

白いの削ぎ落とすの気持ちよさそう

[@user-kb9bd7ho1w]

ウチモモとウチモモカブリ分ける方が気持ちよい

[@helicalactual]

Dude I can’t wait until they 3D print waygu

[@kerspaprogbalceram3669]

when the london broils look like prime ribeyes you know something aint right

[@BartzabelAlgol]

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!

[@Blue_8800]

That would be a great way to waste this meat....

[@snowstorm9172]

@@Blue_8800 Why would it be a waste? I'm confused

[@fryang888]

I wish he should put the lump of meat on scale to see the percentage of trim fat and meat after finishing.

[@Kevin-finity]

Good idea

[@sambell385]

To me these trimmers seem like they waste a whole Lotta good food to me

[@ttt-lc4eb]

見てて気持ちいい。

[@user-uc7sq6uz9v]

very good. nice video thank you

[@jajangbadrujaman5245]

Wow.. amazing

[@s.t.8898]

VIELEN LIEBEN DANK...FRIEDEN und FREIHEIT...

[@murilosantana4420]

Não dá para saber o que é carne e o que é gordura

[@tonyrock5313]

WAGU lover !!!!!!!

[@o.m.marques8669]

It looks like a huge brain!!! amazing piece of meat

[@elinam383]

This looks so fun cutting meat 🍖😊

[@Datsyukiandeke]

The chronic of the beef world

[@andreagarcia5170]

Was it me or did it seem as if shim ( she or ) him) didn’t know how to cut in the beginning of the video? Nonetheless very beautiful 👏🏽

[@user-hs2fo3vz9d]

もも抜けが凄い…

[@lmsecuritykenmore863]

my broke ass" hey man that's 50 dollars worth of fat you throwing away!!"

[@user-dm5hx8ts5u]

I wish i could taste this meat before my time comes.

[@leonardofuina6922]

Gerard Rosal me too😂

[@SIERRA63]

Gerard Rosal ......and me

[@user-gs1tb8cz6i]

Вообще не поняла что за мясо?в начале на свинину похоже было,а потом как будто оно разлагается

[@user-gh8xe4md7g]

Мраморная говядина