Japanese Wagyu Cutting Guide
| Last Update | 25/02/2026 |
|---|---|
| Completion Time | 4 hours 16 minutes |
| Members | 10 |
A Visual Guide to Efficient Cutting (Full Version)
Japanese Wagyu Beef Cutting Guide
Introduction
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Japanese Wagyu Beef Cutting Guide_D Rump
和牛カッティングガイド_D Rump
(らんいち/臀肉)
00:21
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Japanese Wagyu Beef Cutting Guide_Top-round
和牛カッティングガイド_Top-round
(うちもも/上後腿肉)
00:11
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Japanese Wagyu Beef - Cutting Guide - Rib Loin
0:01 Trimming
1:29 Cap Off
2:35 Rib Cap Trimming
5:34 Rib Cap Slice
和牛カッティングガイド Rib Loin
(リブロース/肋眼)
00:07
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0
Japanese Wagyu Beef Cutting Guide_Knuckle
和牛カッティングガイド_Nuckle
(しんたま/和尚頭)
00:27
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Japanese Wagyu Beef Cutting Guide_Sirloin
和牛カッティングガイド_Sirloin
(サーロイン/沙朗)
00:07
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0