Japanese Wagyu professionals introduce the
basic knowledge of Japanese Wagyu, the cutting techniques, and how to cook each part.
Also, they provide tips on how to recommend Japanese Wagyu to your clients and customers in the United States.
*These contents are based on the instructors' perspective.
What is Japanese Wagyu?
Japanese Wagyu professional introduces the knowledge and the exclusivities of Japanese Wagyu.
Japanese Wagyu vs. American Wagyu
Japanese and American Wagyu butcher introduces the difference between Japanese Wagyu and American Wagyu.
Japanese Wagyu Secondary Parts/Off cuts
Japanese Wagyu professional butcher introduces the secret of Japanese Wagyu secondary part with the cutting demonstration.
Find out how to increase your sales by:
- Learning about the characteristics of Japanese Wagyu
- Understanding the benefits of serving Japanese Wagyu
- Finding out about the latest trends that are not well-known in the U.S. yet
