これを観れば肉磨きに必要な技術がわかる【肉屋の店長直伝シリーズ】基礎講座
00:00 Content Description 00:41 Removing Excess Fat 03:37 Tips for Removing Finely 05:43 How to Remove Tendons 09:51 Key Points 15:33 Cutting 1736 Tips for Getting a Clean Cut 18:22 Tips for Speeding Up 22:05 Ending This is a comprehensive meat entertainment channel♪ The channel name "A Small Town Butcher" was chosen with the desire to revitalize the butchering (retail) industry, which is in decline. I hope it will be of some use to you♪ I do my best, but there may be some videos that are not of any use at all. I hope you will be kind and considerate when watching. Please subscribe to my channel (^^)!!! I also look forward to your comments♪ HIT!! & SMASH!! "Miyaki" Online Store Check it out ♪ ↓ ↓ ↓ ↓ https://kyoto-miyaki.com/ Instagram: I'm on Instagram (^^♪ Check it out ♪ ↓ ↓ ↓ ↓ / nikumori7 For collaborations, interviews, requests, etc., please contact us here. Email address: [email protected] We also provide technical guidance and advice on creating menus for each cut of meat. We also offer travel throughout Japan and overseas ♪ Morita-ya Meat Co., Ltd. 16-8 Yamagiwa, Ogura-cho, Uji City, Kyoto Prefecture
![[Work scene] Wagyu beef, cut into triangle ribs and cut for yakiniku](https://i.ytimg.com/vi/Fr5NkBpvkLA/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLAfiUNmwNh1GhGdTi7ICEtZWbMN5A)
[Work scene] Wagyu beef, cut into triangle ribs and cut for yakiniku
![[Cuts of BBQ Meat] A rare cut that butchers wanted to keep secret, explained from yakiniku cuttin...](https://i.ytimg.com/vi/8oot6miiw8M/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLBhQCNjwRiyjw3WVg2bNWnjKhXWcA)
[Cuts of BBQ Meat] A rare cut that butchers wanted to keep secret, explained from yakiniku cuttin...
A butcher explains the characteristics of splitting chili peppers!
【WAGYU】和牛 ウチモモ 分割法 TopRound Topside 肉磨き
いきなりステーキ越え！？絶対失敗しない方法で究極の牛ロースステーキを焼いてみた
なぜ江戸の庶民は粗末な飯でも倒れなかったのか？白米の裏で生きた食の知恵
The Man That Supplies The Best Sushi Restaurants In The World
【肉屋の作業風景】焼肉店からのご注文、カルビ３０ｋｇを分割します
![[The Soaring Price of Lean Beef] The era of cheap lean meat is over. A butcher explains the curre...](https://i.ytimg.com/vi/4D2OS5QsaoU/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLCnQw97CN-1wHQk_vqykreC87JP1g)
[The Soaring Price of Lean Beef] The era of cheap lean meat is over. A butcher explains the curre...
![[One whole pig's innards] A butcher gives a brief explanation of the by-product parts](https://i.ytimg.com/vi/XglqnPDmVsg/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLDGQaWtE9g_4VvEyLhDHgLe3Uv7ng)
[One whole pig's innards] A butcher gives a brief explanation of the by-product parts
How It's Made: Macallan, Smoked Salmon, Brie Cheese
【作業風景】交雑種・牛肩ロース分割～焼肉用カット
A butcher explains how to calculate meat costs, profits, and determine prices
A gift for all meat polishers. Audio explanation of how to polish beef rump.
【作業風景】ももステーキを作ります♪
Every Rank in the Roman Legion Explained
【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～
How a Master Butcher a Breaks Down a Forequarter of Beef
A butcher talks about the truth about kalbi while polishing premium kalbi meat
