【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😊

[@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！

[@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"

[@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

[@thrasherbuddy1]

The sound of muscle separation makes my mouth water

[@thrasherbuddy1]

@Lazar 🤣

[@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。

[@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

[@user-sd6ut4uq2d]

懐かしいなぁ、ヒラカワは表から分割してました！

[@cristianreyeslopez3817]

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

[@shim0922]

気づくと肉がキレる音をBGMにずっと凝視してた

[@MrSanmanbob]

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

[@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‼️

[@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

[@keithrobinson9012]

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

[@tutumon77]

Was thinking exactly that!!

[@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

[@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

[@zyvoxid]

That knife is out of this world.

[@afifindrasakti2487]

So satisfying, keep doing your good job!!

[@japanmogugourmet8546]

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

[@広瀬直人-z5x]

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、

[@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。

[@MrJulioLuck]

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

[@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

[@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.

[@geek211]

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

[@evinduggins2431]

Absolutely gorgeous. Well done.

[@hulathebulldog4110]

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

[@daffadirgantara6795]

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

[@wolfgangxemandros]

i'm curious: where does the unused slice of meat (and fat) will be used for later?

[@goodguy4879]

I think they will use that for soup ingredients. Japanese people like soup/miso so much.

[@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

[@Frankiemaldonado114]

I forgot i was on break lol. Love thid video

[@ruswow01]

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

[@oagentedelas2158]

O que é feito com o excesso retirado?

[@fernandopavan1]

Me pergunto o mesmo, mas acho que eles aproveitam porque essa carne é top

[@thiagonascto]

O excesso é pelanca

[@marcosalves3537]

Que carne é essa?

[@oagentedelas2158]

@@marcosalves3537 wagyu é a raça do boi

[@thiagonascto]

@@marcosalves3537 Top round = coxão duro Top side = coxão mole

[@食の歴史チャンネル]

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

[@leovince376]

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

[@yorkandiaz454]

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

[@post2sk8online]

That was beautiful. Like a surgeon!

[@velkyprase2441]

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

[@donzagrant588]

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

[@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

[@hawaiiangunner]

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

[@notflamesx_3082]

Look at that beautiful wagyu bro

[@Yoneal977]

This made my day

[@psychepass]

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

[@elinam383]

This looks so fun cutting meat 🍖😊

[@おいおいおいおいおいおい]

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

[@おっさん-m7y]

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

[@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。

[@marcosaraque5101]

Just an english comment passing through

[@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!

[@axelnavarromilanes9118]

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

[@paur196]

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

[@fioravantimascella3744]

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

[@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.

[@dculjak9051]

It is so beautiful, meat is so marmorized. Please can You tell me brand of knife?

[@n-cut]

I`ll sell it right away.

[@dculjak9051]

@@n-cut You sell that brand or ... May be I did not understand You well. I am traying to find good Japanese knife brand, hand forged, carbon steel knife. I am right handed, knife shape preference are Gyuto or Sujihiki. I do not need some fancy brand to show him to my friends, I wont good quality knife, solid price, knife which present Japanese culture so I can left him in my family for next generations.

[@n-cut]

@@dculjak9051 Carbon steel. The brand name is NUMAMOTO.

[@dculjak9051]

@@n-cut thanks a lot.

[@dculjak9051]

@@n-cut Sorry for your time, I can not find nothing about NUMAMOTO on google search. Do You have any link, please

[@larryg7109]

That is why it is the best steak available.

[@alifarokhi2886]

What would they do with the cut offs

[@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

[@박지호-s8s]

very good. nice video thank you

[@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！！

[@pichanliwag9132]

are they throwing those scraps?

[@Smooth_operator32]

Hell no

[@RareBitcoin]

Very nice

[@lenovomartie]

What is the price for kilo , or for portion ,of this meat ?

[@einsiedler9720]

Depends on the region, whether you're buying wholesale or in a restaurant, and the cut. If you get a waygu steak at a restaurant in japan it can range from $120usd to $200+usd (though the more expensive meals include other dishes like abalone)

[@fb1767]

These trimmings would make for great burgers. Just saying.

[@andresguzman48]

Me relajo mucho este video 😃

[@evabeasley3816]

What part of the cow is this

[@joshwilson3504]

It is the top round it is the sub primal where you get the London broil from ...

[@leonardodealcantara3509]

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

[@user-ps6yx1de5g]

この包丁なんですか？？？

[@noracism8297]

I wonder how much that cost?

[@nateb2715]

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

[@s.t.8898]

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

[@alphaomega595]

How much does this piece price?

[@jvyu9628]

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

[@delmsr279]

I never fallin love with food before i see this video

[@ОлегКоновалов-ы3с9ы]

Ты тоже искал этот коммент? 😁

[@ТермоядерныйСинтез-я4ы]

В мясорубку, хлеба туда с луком и котлеты сделать гГ

[@jonyd7449]

Базаришь))

[@OrdovicianSacabambaspis]

こんなにデッカイんですね… 1本でおいくらなんだろう🤔

[@スミスジョン-z5r]

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

[@ttt-lc4eb]

見てて気持ちいい。

[@maurosabino6167]

Esse cara destruiu a peça de carne 😵😭 .

[@davidalfasunarna]

Gajih nya jgn dibuang bisa buat sop2an

[@АсхабДайтов-р3я]

После такой разделки я боюсь представить сколько оно стоит

[@AAja-vu4jc]

Kalo di buat rendang gimana ya

[@笠原健二朗-f1r]

このウチヒラハは左ですか？？

[@jajangbadrujaman5245]

Wow.. amazing

[@tonyrock5313]

WAGU lover !!!!!!!

[@adesputra1478]

Very beatiful

[@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

[@p.m8]

Is it A5 ?

[@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。

[@コカコーラグリーンアップル-x2g]

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

[@セイバーの派生が多すぎて頭が使]

取り除いた脂処理係やりたい…

[@Noirdorn]

looking good

[@БроняПарамонова]

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

[@НинаГильденбрандт]

Мраморная говядина

[@ПростоЛиса-е3р]

Какое красивое мясо 👍👍👍

[@o.m.marques8669]

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

[@duyduyphasak]

เนื้อเศษๆ ที่ปาดออกหนูขอได้ไหมค่ะ จะเอาไปทำต้มแซ่บขาย ถุงแกงถุงละ2,500

[@danielceara6429]

11:52 da minha vida perdidos !🤣🤣🤣🤣

[@portariaiguacu3641]

Japones sempre humilhando os outro ate na crane

[@rocram9098]

Kkkkkkkkkkk br é foda

[@rickzinn3674]

Certeza q essa carne é do Brasil

[@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