November 7, 2017

Lecturer                       Wagyu Master / Executive Chef – Mr Toshio Suzuki

Participant                   Tajimaya UK – Maddy...

September 12, 2017

・Practice of trimming Fillet

・Practice of BBQ cut

Trimming Fillet

It has been a long while since I had trimmed this part last time. It was a bit hard to remember how to do it. After the training, I checked my previous report about the fillet and realised that I for...

August 29, 2017

・Practice of trimming Sirloin

・Practice of retail cut

Trimming Sirloin

I find it quite hard to take off the triangle shaped block from the rump side everytime. advised by the Wagyu Master that it is easier to find the boader line between the block and the sinew fro...

August 15, 2017

・How to clean Chuck Roll
・Gaining the knowledge of the structure of Chuck Roll

Structure of Chuck Roll
I was quite surprised that the Scottish Aberdeen-Angus chuck roll was much smaller than Japanese Wagyu chuck roll. This is due to their slaughtered age. Wagyu c...

July 25, 2017

・Practice of making Yakiniku (thin BBQ) slice and Saving cut

Practice of Yakiniku cut

It has been a long time to practice this method. I still have a difficulty to use the whole length of the knife when using the push and slide technique. I obviously need to repea...

July 11, 2017

・Practice of trimming ribeye

Practice of trimming Ribeye

The shape of rib eye is quite similar to sirloin as they are next each other. Ribeye could be divided in 3 small parts: Maki which is wrapped over ribeye roll, Mimi (Enpitsu) which has small triangle shaped...

July 4, 2017

・Practice of trimming chained sirloin
・How to calculate the wastage

Practice of trimming chained sirloin
It has been nearly for one month since last time I have practiced the trimming.
It was hard at the start to remember how to do it however eventually the proc...

June 6, 2017


・How to use commercial meat slicer machine

・How to display sliced beef for retail

・How to clean commercial meat slicer machine

How to use commercial meat slicer machine

Before using the machine, make sure that the switch is off and the nob for adjusting blade is on z...

April 11, 2017

・Practice of cleaning fillet
・How to prepare Chuck Roll to steak cuts

How to prepare Chuck Roll to steak cuts with tough part
Chuck Roll is usually divided into the chuck side and the neck side. The chuck side is softer and easier to make proportions for steak cu...

April 4, 2017

・How to sharpen Japanese knife
・Practice of cleaning fillet

How to sharpen Japanese knife
There are mainly 3 different types of Whetstones which are Arato (Rough Grit Whetstone) , Nakato (Medium Grit Whetstone) and Shiageto Fine Grit Whetstone. This time I used a...

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