Agenda ・How to trim and cut Knuckle main muscle (Marushin) ・AboutKnuckleParts–Knuckle, Tri-tip, inside knuckle muscle, Knuckle main muscle and 
outside knuckle. ・Different methods of retail cuts ・About Fillet 
Gain/Achievement from the training Attended ・How to trim and cut Knuckle main muscle
>Trim fat and sinew on surface first then find a big chunk of fat on the side of the meat. This fat leads to the main sinew which is located inside of the meat. Find the first bit of si

Agenda ・Different cutting methods (Cutting into fine strips, small dicing, and thin slices ・How to trim sinew ・The reasons of using the sharp blade Gain/Achievement from the training Attended ・Cutting into thin slices >Place the blade on the surface of meat in parallel, then slice it little by little. The key to slicing even thickness is cutting all way through with the same speed. It is ideal to use single ground blade which is sharpened only one side to cut straight. Do

Agenda ・ Professional behaviour during the lecture ・ How to trim Wagyu fillet ・ How to trim Wagyu rib eye ・ How to cut thin slices ・ Cutting sinews to experience its texture Gain/Achievement from the training Attended ・ The importance of professional behaviour >Participant must show respect to lecturer during sessions with a professional manner such as not using mobile phone and pay attention to lecturer. ・Before trimming Wagyu beef >Always cut the package open where