【肉磨き】大トロ!?焼肉の最高峰「特選カルビ」のカット法とは？【WAGYU】

Описание: 肉のプロ・沼本が極上の「特選カルビ」を切り出します！
今回は和牛の希少部位「三角バラ」をカットします。
憧れの「特上カルビ」はどんな肉なのか？
まるで「大トロ」「大間のマグロ」のようなお肉は必見です！

How to cuts the JAPAN BEST BEEF Steak!　Tokyo Style!
Japanese WAGYU YAKINIKU Experience!
Wagyu is becoming popular in the United States!
How to Cut a Beef WAGYU. Japanese cuisine！

世界が驚く日本人の技・肉磨きの達人、沼本憲明とは？
「日本の和牛の魅力を世界に伝えたい！」
ニューヨーク・モナコ・アテネ・パリ・ドバイ・モスクワなど
世界３０都市で和肉のカット技術を披露。
その繊細な包丁さばきは、外国人に称賛を浴びている。
世界の肉業界では有名な日本人です。
「お肉に敬意をはらって肉をカットしている」

今回は幻のブランド和牛「高森和牛」を使って肉を捌いています。
高森和牛は銘酒「獺祭」の酒粕を餌に混ぜており、香り高い高級な和牛です。

肉好き必見！美味しそうなお肉の映像満載です！


＃肉磨き　＃沼本憲明　＃三角バラ 　#WAGYU　＃JAPAN　＃山口県　
＃日本人　＃特上カルビ　＃中落ちカルビ　＃焼肉


Meat professional Numamoto cuts out the finest "special ribs"!
This time, Numamoto, a world-famous meat craftsman, will cut the rare part of Japanese beef, "triangular rose".
"Kalbi", which is familiar in yakiniku restaurants, is the meat that surrounds the ribs.
What kind of meat is the longed-for "special rib"?
Meat like "Otoro" and "Oma tuna" is a must-see!

What is Noriaki Numamoto, a master of Japanese skill and meat polishing that surprises the world?
"I want to convey the charm of Japanese Wagyu to the world!"
New York, Monaco, Athens, Paris, Dubai, Moscow, etc.
Demonstrated Japanese meat cutting technology in 30 cities around the world.
The delicate kitchen knife handling has been praised by foreigners.
He is a famous Japanese in the world meat industry.
"I cut the meat with respect for the meat."

This time, the meat is handled using the phantom brand Wagyu "Takamori Wagyu".
Takamori Wagyu is a high-class Wagyu beef with a high aroma, which is made by mixing sake lees from the famous sake "Daisai" into the bait.

Must-see for meat lovers! Full of images of delicious meat!