日本和牛

This video was used in the online seminar "The Formular for Success with Japanese Wagyu Beef - Secrets of Professionals" held for Taiwanese vendors in 2020.
With the theme of "Master the Art of Handling Japanese Wagyu Beef," this video will introduce you to a professional brisket cutting technique that maximizes flavor.

This video was used in the online seminar "The Formula for Success with Japanese Wagyu Beef - Secrets of Professionals" held for Taiwanese vendors in 2020.
With the theme of "Master the Use of Tendon and Fat," this video will show you how to professionally use the parts that you would normally throw away.

This video was used in the online seminar "The Formula for Success with Japanese Wagyu Beef - Secrets of Professionals" held for Taiwanese vendors in 2020.
With the theme of "Master the Use of Heat," this video will teach you about how the flavor of the meat differs depending on the way you heat it.

Grilling Edition "Tomo Sankaku"
A cut from the upper thigh of the cow's rear legs.

The tomo sankaku is filleted to take advantage of the muscle fibers.
Grill at high temperatures. Be careful not to overgrill and take care to seal in the juices.
Enjoy the perfect amount of savory fat and the depth of meat flavor uniques to loins.

Grilling Edition "Shin Shin"

Cut from the core near the center of the inside of the thigh, a very tender area.

Shin Shin contains a large amount of moisture and is moist. This cut of meat cooks very quickly.

Aim for a soft and tender texture after cooking.
Fully enjoy the pliant and smooth texture, as well as the richness of red meat.

Grilling Edition "Ude Sankaku"
This cut has the perfect amount of fat in red meat. It is full of Umami with deep richness.

Grill on medium heat. Be careful not to overgrill.
Cook the bottom surface and sides in order to seal in the juices.
Enjoy the full-bodied richness with a blend of fatty sweetness and savory flavor of red meat.

Grilling Edition "Misuji"
The finest marbled cut taken from above the shoulder blades.
Only about 3 kilograms can be cut from a single cow.

The flavor and texture changes depending on whether tendons are left in or removed.
Grill at high heat for a short time in order to cook the fat inside of the meat.
Has a gelatinous texture with deep savory flavor, as well as a delicate fatty richness.

Cutting Edition
Shintama (round tip)
We will divide the shintama into four parts: tomo sankaku (thick flank), shintama habaki (heel), shin shin (foreshank core), and kamenoko (lower thigh).
Meat can be peeled off easily by inserting your knife into the fascia.

Ude (upper foreleg)
We will divide the ude into four main parts: amami suji (shoulder tendon), kosan kaku (lower foreshank), misuji (top blade), and sankaku (shoulder chuck).

This area is linked with the forelegs and moves frequently, so tendons are present in the meat. However, the meat has a wide range of uses if the tendons are carefully removed.