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Kobe vs Wagyu vs Galician Sirloin vs British Rare Breed!?
Gyuto - Training at Benihana
Lecturer Wagyu Master / Executive Chef – Mr Toshio Suzuki Participant Tajimaya UK – Maddy Agenda:...
Cutting Training at Benihana 21
Agenda ・Practice of trimming Fillet ・Practice of BBQ cut Trimming Fillet It has been a long while since I had trimmed this part last...
Cutting Training at Benihana 20
Agenda ・Practice of trimming Sirloin ・Practice of retail cut Trimming Sirloin I find it quite hard to take off the triangle shaped block...
Cutting Training at Benihana 19
Agenda ・How to clean Chuck Roll ・Gaining the knowledge of the structure of Chuck Roll Structure of Chuck Roll I was quite surprised...
Cutting Training at Benihana 18
Agenda ・Practice of making Yakiniku (thin BBQ) slice and Saving cut Practice of Yakiniku cut It has been a long time to practice this...
Cutting Training at Benihana 17
Agenda ・Practice of trimming ribeye Practice of trimming Ribeye The shape of rib eye is quite similar to sirloin as they are next each...
Cutting Training at Benihana 16
Agenda ・Practice of trimming chained sirloin ・How to calculate the wastage Practice of trimming chained sirloin It has been nearly for...
Cutting Training at Benihana 15
Agenda ・How to use commercial meat slicer machine ・How to display sliced beef for retail ・How to clean commercial meat slicer machine How...
Cutting Training at Benihana 14
Agenda ・Practice of cleaning fillet ・How to prepare Chuck Roll to steak cuts How to prepare Chuck Roll to steak cuts with tough part ...
