Cutting Training at Benihana 13
Agenda ・How to sharpen Japanese knife ・Practice of cleaning fillet How to sharpen Japanese knife There are mainly 3 different types of...
Cutting Training at Benihana 12
Agenda ・Practice of preparing a half cattle of sirloin ・About differences of knives ・How to learn parts and cutting methods by...
Cutting Training at Benihana 11
Agenda ・How to prepare a half cattle of sirloin ・Practice of cutting into Yakiniku slices. Practice of preparing a half cattle of the...
Cutting Training at Benihana 10
Agenda ・How to prepare a half cattle of sirloin ・Practice of cutting into Yakiniku slices. Preparing a half cattle of the sirloin A half...
Cutting Training at Benihana 9
Agenda ・The difference of Chuck Roll parts ・How to trim Chuck Roll The difference of Chuck Roll parts There are mainly 3 different parts...
Cutting Training at Benihana 8
Agenda ・Trimming fillets ・Portioning filets to steak cuts Practice of trimming Wagyu fillet The most difficult part of this training...