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Meat professional Numamoto cuts out the finest "special ribs"!
This time, Numamoto, a world-famous meat craftsman, will cut the rare part of Japanese beef, "triangular rose".
"Kalbi", which is familiar in yakiniku restaurants, is the meat that surrounds the ribs.
What kind of meat is the longed-for "special rib"?
Meat like "Otoro" and "Oma tuna" is a must-see!
What is Noriaki Numamoto, a master of Japanese skill and meat polishing that surprises the world?
"I want to convey the charm of Japanese Wagyu to the world!"
New York, Monaco, Athens, Paris, Dubai, Moscow, etc.
Demonstrated Japanese meat cutting technology in 30 cities around the world.
The delicate kitchen knife handling has been praised by foreigners.
He is a famous Japanese in the world meat industry.
"I cut the meat with respect for the meat."
This time, the meat is handled using the phantom brand Wagyu "Takamori Wagyu".
Takamori Wagyu is a high-class Wagyu beef with a high aroma, which is made by mixing sake lees from the famous sake "Daisai" into the bait.
Must-see for meat lovers! Full of images of delicious meat!
#Meat polish #Noriaki Numamoto #Triangular rose #WAGYU #JAPAN #Yamaguchi prefecture
Japanese # Special ribs # Medium-sized ribs # Yakiniku