【美味しく ムダなく 和牛を捌く】 ソトモモ 《WAGYU》Silversidee ～57年の匠の技～
Wagyu Beef Shaping Video from Nikusyou Moriyasu Tsuneyoshi Moriyasu, who has been working with Wagyu beef for 57 years, shows off all his skills! This time, he's showcasing Sendai Beef "Sotomo" (Outer Thigh). Every technique, from polishing the meat to product creation, is revealed. See the master's skills, dedicated to "delicious taste" and "zero waste." Nikusyou Moriyasu https://www.nikusyou-moriyasu.co.jp/ Nikusyou Moriyasu Online Store https://www.nikusyou-moriyasu.co.jp/c... Other Wagyu Beef Shaping Videos Sirloin • 【美味しく ムダなく 和牛を捌く】サーロイン Sirloin ～57年の匠の技～ Tomosotobara • 【美味しく ムダなく 和牛を捌く】トモソトバラ 《WAGYU》Naval End B... #wagyu #meatpolishing #SendaiBeef
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【美味しく ムダなく 和牛を捌く】トモナカバラ 《WAGYU》Short rib ～57年の匠の技～
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【美味しく ムダなく 和牛を捌く】ランイチ《WAGYU》D rump ～57年の匠の技～
![[Work scene] Wagyu beef, cut into triangle ribs and cut for yakiniku](https://i.ytimg.com/vi/Fr5NkBpvkLA/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLAfiUNmwNh1GhGdTi7ICEtZWbMN5A)
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[Work scene] Wagyu beef, cut into triangle ribs and cut for yakiniku
![[Tasty Wagyu Beef Prepared Without Waste] Tomosotobara "WAGYU" Naval End Brisket ~57 Years of Mas...](https://i.ytimg.com/vi/83Rr-ovAq9s/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLDMnB03d2q0VW8yPHL1SIGA6_kHtg)
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[Tasty Wagyu Beef Prepared Without Waste] Tomosotobara "WAGYU" Naval End Brisket ~57 Years of Mas...
![[Wagyu Beef Anatomy Book] Cutting and Polishing the Outer Round [Comprehensive Explanation]](https://i.ytimg.com/vi/5ccGt8VO2ls/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLA4BrM6LVITGCp8SWRyiFlk8d4x4Q)
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[Wagyu Beef Anatomy Book] Cutting and Polishing the Outer Round [Comprehensive Explanation]
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【牛肉解体】最もポピュラーなロース用牛肉（肩ロース）をパーツ分け
![[Tasty Wagyu Beef Prepared Without Waste] Triangular Wagyu Chuck Rib ~57 Years of Masterful Skill~](https://i.ytimg.com/vi/G99Wxl7deXk/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLDGJWQHlFjSWiug86bYK2EJfhcWUQ)
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[Tasty Wagyu Beef Prepared Without Waste] Triangular Wagyu Chuck Rib ~57 Years of Masterful Skill~
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【美味しく ムダなく 和牛を捌く】カタロース《WAGYU》Chuck ～57年の匠の技～
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牛肉の部位【カイノミ】これだけは知っておきたい希少部位
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【作業風景】ももステーキを作ります♪
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【美味しく ムダなく 和牛を捌く】ウデ（カタ）《WAGYU》Shoulder clod ～57年の匠の技～
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【美味しく ムダなく 和牛を捌く】シンタマ 《WAGYU》Beef knucklet ～57年の匠の技～
![[Tasty and waste-free preparation of Wagyu beef] Uchimomo Topside - 57 years of craftsmanship](https://i.ytimg.com/vi/bNkvgMGDZlQ/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLCrlojqd7jCC_NXXBEd4oFYZM01Zg)
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[Tasty and waste-free preparation of Wagyu beef] Uchimomo Topside - 57 years of craftsmanship
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【美味しく ムダなく 和牛を捌く】マエスネ 《WAGYU》Fore shank ～57年の匠の技～
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【必見‼】意外と知られていないブリスケの旨みの秘密
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【美味しく ムダなく 和牛を捌く】リブロース《WAGYU》Prime rib roast ～57年の匠の技～
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How a Master Butcher a Breaks Down a Forequarter of Beef
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Beef Breakdown - Boneless Shoulder - Grass Fed - Carcass Breakdown
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The Kasahara Method: The Secret to Making Affordable Steak Surprisingly Tender
![[Tasty Wagyu Beef Prepared Without Waste] Brisket (Maebara) - 57 Years of Masterful Skill](https://i.ytimg.com/vi/iali7ibRPyI/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLDegItFZ6PGq7cZ5iVmGb2b0ATD0Q)
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