Amazing knife skills! Korean beef steak master
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- Опубліковано 22 лют 2022
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ℹ️ Information
Amazing knife skills! beef steak master - Korean food, street food
💰 Price
usd 100g 15$~
🗺️ google map
goo.gl/maps/prkhPTe9dKtpPDk28
#beef
#food
#steak
아니.. 쇠고기 손질하는 소리 왜이렇게 좋은건데ㅋㅋㅋㅋㅋㅋㅋ
남 장사하는거 고기 손질하는거 보려고 들어왔는데, 소리땜에 급 ASMR듣고있네ㅋㅋㅋㅋㅋㅋㅋ
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
У меня слюни текут когда смотрю корейскую кухню.
Excellent work thank you for sharing this video
Those are flintstone 🥩 ribs buddy and that’s just nuts.❤️
Yeah the ol' dinosaur tomahawk hahah
I would need a bigger grill
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
A veces sentí como q era yo quien estaba haciendo los cortes. Las tomas son buenas. Muy precisas
정말 멎지다
아~`~
먹고싶다
여기 아프리카라 구경만 합니다
감사합니다
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 by the steak master👍👍👍 . Thanks for sharing
Huuuummmm !!!! Vous m’avez donné envie de venir manger chez vous.
Petit message de France 🇫🇷 .
Ну, и что тут необычного?
Small messages😁🤏
I watch this vid every time I'm in bed and puts me to sleep.
Something about that sinewy pulling... SO ODDLY SATISFYING !!!
👍
That food looks like the restaurant in my local H-Mart store here in Maryland, USA
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 UA-cam 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.
son lo mas...jamas dejo de ver su canal
que rico
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!!!🐂💨
아사다라 사장님 언제나 멋지시고 건강하십시요.
Q+
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?
Saludos desde Puerto Rico 🇵🇷😘 muchas bendiciones para todos ustedes
Que belleza de corte de res un marmoleo bellísimo un abrazo fuerte desde Monterrey nuevo León México
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.
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.
Whats AMAZING is the cow made it to the slaughter house before dying of a heart attack.
Can't wait to try the beef soup
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.
오 평소에 보기힘든 영상이네요!😀👍 바로 구워먹는 소고기 지금 한 점 딱 먹고싶어여😭❤️
Those plates are only ~$140!
That seems like a great price for that quality of meat.
The marbling on the pieces on the grill look incredibly delicious. Just by looking at it....$$$
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 :)))
스킬이 엄청나시네요...사업에 도움되는 좋은 영상 감사합니다:)
Awesome food, thanks for sharing💔
All those dishes at the end,I could eat like that every day. !
I always wonder what the trimmed off parts are used for. What do they use it for in Korea? Also what about in the US?
It can be slow cooked down in a pot and then it becomes beef tallow.. It can be used to cook with to infuse extra flavors into dishes. It can also be used to make gravy like beef roux...
It's ground up with the extra trimmings to make ground beef, 80/20 is 80% meat to 20% fat trimmings and so on like you see on ground beef packages. Then you get into ground sirloin which is only ground sirloin for lean beef lovers and ground chuck that is the best meat for hamburgers in most people's opinions, including mine... Especially if it's Angus.
Habilidades de faca 🔪 🔪 🔪 🔪 🔪 incríveis mestres de bife na Coreia 👍 bom
Посмотрел, встал из-за стола, подошёл к окну, закурил.... Много думал.... Плакал...
Да , это Россия детка , плакать было , есть и будет за что .
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
А где удивительные навыки ножом??? 🤔
is it just me, or is the sound of membrane being peeled off just SOOOOO GOOOD?
now as im trying to learn how to get better at cooking, is he going to use the trimmimgs? all that fat, maybe for a broth or a sauce or anything or does it just get tossed? i guess not himm per say but if i trimmed it at home, is that usable?
This is the right stuff, lads`n`ladies !
Great skills and very very sharp knives. That has to be some of the fattiest beef I've ever seen.
Fat = Flavour 😍
I miss this style of food so much! Looks delicious 👍
i always wanted to visit korea. now i know why!
Tout dans la grâce et la délicatesse.
J'adore le petit barbecue de table, c'est d'une classe mondiale !
tout à fait👍
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.
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
Thank you!
와 보는 것 만으로 도 머리가 지끈거리네. 역시 맛이랑 건강은 반비례여
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😞😞😞😂
Название видео должно быть - "Обрезка говяжьего жира", никакого удивительного владения ножом там нет
Это вагю,самое дорогое говяжье мясо
@@user-pk9zu9xe8j ну да, диетическое...
Пока ты выкуришь одну сигаретку казах барана разделает разделив всё на 12 частей...вот там как раз виртуозное владение ножом
@@user-pk9zu9xe8j По моему ,один жир!
@@natalikolesnikova3030 на любителя конечно,но судя по видосам она тает во рту и очень дорогая
Ну по сути как масло
I wish there was some commentary. Discuss why and how he's doing what he's doing.
Fascinating work of a skilled person.
Что бы дойти до мяса он пробивался через 30 лвл щит вот он герой которого нам не хватало
Один жир там мясо нет
맛있겠다
급땡기네용
When you purchase the meat you also receive a wooden dish? Awesome.
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
En México hay mucho mejores carniceros!hacen cortes muy limpios en toda la Res 😉
Teu. Caneco
Откуда столько жира в говядине, в свинине меньше!!!
Quisiera saber que uso le dan a la grasa.
I would like to know what use they give to the fat.
I would really like to know the meat to fat ratio. The perspective is confusing. Just cannot place the cut. Though the meat itself looks amazing.
Que maravilha.
You can tell the quality of that beef, just look at the marbling, Mmmm making my mouth water.
That beef looks dope!
Is that a bug 🐛 @15 minutes in? MMM tasty. Extra protein 😉
Zajímavé. 👍
Excellent knives skills!!!
How much were the plates, in dollars? The meat looked incredible!
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
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
Still waiting to see the amazing skills
정육식당에서 1+ 등급 한우 100그램에 27,000 원이면 가성비가 있어보이진 않는데 다른 장점이 있는건가요? 가보신분 있으신지요?
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
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.
Hi that was $136.60 usd. For that serving. Thats a great price.
Bukankah lemak akan mencair bila terkena panas.Jika demikian knpa hrs bersusah payah mengambil lemak yg menempel dari daging dgn menggunakan pisau.?
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.
오! 이 집 대구에서 엄청 오래되고 유명한 집이예요.
맞짱뜨실?
@@user-sh8np4ms4p 여물어라
I really impresse how u add bengali subs
Thank you love from kolkata India
Intinya balik lagi pisaunya seuket..jdi rapih
Что же тут удивительного???😁
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
hay quá Phúc ơi, nổi cả da gà luôn nè, thấm vào từng mạch máu
Which knife u r use...
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.....
your food is soooooooooooooooo amazing !!!!!!!!!!!! i would eat all that bowl
Asesino de manta.... diríamos en Argentina. Felicitaciones al maestro carnicero.
Everything about Korea and Japan is very good high Quality👍
This has to be satisfying, even for vegans and vegetarians
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
It takes a Lotta skill to cut towards yourself , you develop lightning reflexes over the years, moving your fingers just in time, it truly is an art form,did it 50 plus years, we showed off now an then also, moving like a karate kid. Lol
Supreme skills this guy. Wow!
Not really. About like any other professional butcher.
@@nathanwahl9224 sure buddy.
0:30초 정도에 나오는 이력제 확인해 보면 +1등급인데.. 영상 제목은 ++1등급이네요 이런건 확인하고 올리시는게 좋을 것 같아요(그냥 제 생각)
That is some amazing Wagu, and the food looks yummy 👍🏻👍🏻
It’s Hanwoo not wagyu.
Hanwoo means Korean Cow(or beef)
Certainly looks like Wagu, I'd love to try it 👍🏻👍🏻
Not wagu. Wagu is japan cow
This is korean cow(hanwoo)
@@FOXLEE_TV as stated by above, and acknowledged by myself.
@@professionalidiots101 This isn't Wagyu but Korean high grade beef in which the cow is prepared for slaughter utilizing unique Korean techniques...."as stated by above, and acknowledged by myself" and being corrected by others above, including myself.
next time I recommend to zoom out to be able to see more
imagine the amount of food trashed to finally come to the most elegant filet piece ..
제목 정정하셔야겠습니다. 영상속에 나오는 거세 한우의 개체번호를 확인한 결과 1+ 등급이네요 엄연한 기만입니다.
1+에 c등급이네요 1+등급에서도 최하위 고기
@@MrRemember5 c는 지방량 의미지 등급과는 무관해요. 식당이나 식육점에서 실수하실까봐 말씀드려요
abc는 로스율로 따지는 거에욤~~
요새 이런 채널들 다 뒷광고 ㅋㅋㅋㅋ
@@MrRemember5 고기 공부좀 하세요
とても美味しそうですね！！
韓国で食べた料理が忘れられないくらい美味しかったです。
Selamat pagi.
Bpk/ibu. Kenapa di hp saya. wa tdk bisa di gunakan.udah itu aja permasalahan.kenapa wa tdk bisa..
Wasalam.
Ни чего удивительного во владении ножа не увидел, но в остальном всё очень продумано грамотно 👍👍👍
kỹ năng rất tuyệt vời, nhìn bò bít tết hấp dẫn và ngon quá ❤
Kalp lerdesin ❤