Cutting Training at Benihana 13
Agenda ・How to sharpen Japanese knife ・Practice of cleaning fillet How to sharpen Japanese knife There are mainly 3 different types of...
Cutting Training at Benihana 12
Agenda ・Practice of preparing a half cattle of sirloin ・About differences of knives ・How to learn parts and cutting methods by...
Cutting Training at Benihana 11
Agenda ・How to prepare a half cattle of sirloin ・Practice of cutting into Yakiniku slices. Practice of preparing a half cattle of the...
Cutting Training at Benihana 10
Agenda ・How to prepare a half cattle of sirloin ・Practice of cutting into Yakiniku slices. Preparing a half cattle of the sirloin A half...
Cutting Training at Benihana 9
Agenda ・The difference of Chuck Roll parts ・How to trim Chuck Roll The difference of Chuck Roll parts There are mainly 3 different parts...
Cutting Training at Benihana 8
Agenda ・Trimming fillets ・Portioning filets to steak cuts Practice of trimming Wagyu fillet The most difficult part of this training...
Cutting Training at Benihana 7
Agenda ・How to remove big pieces of sinew ・About Sakudori / Sectioning ・Practice of using Gyuto Gain / Achievement from the training...
Cutting Training at Benihana 6
Agenda ・How to display the meat for events ・About Sogigiri / Shaving cut ・Practice of shaving cut ・Practice of trimming the sinew Gain...
Cutting Training at Benihana 5
Agenda ・How to use Gyuto knife ・Practicing how to cut fat and sinew ・Practicing how to shaving cut ・How to choose a chopping board...
Cutting Training at Benihana 4
Agenda ・How to trim and cut Knuckle main muscle (Marushin) ・AboutKnuckleParts–Knuckle, Tri-tip, inside knuckle muscle, Knuckle main...
