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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 was finding the right fat and sinew from the entire piece. It can be trimmed from anywhere but it may cause more loss if you do not process it right.

Firstly take the fat on the surface to see where the sinew goes, then carefully take off the sinew with using the tip of the knife. The tip of the fillet needs to be separated following the thick sinew around it as that is actually not the fillet part. The final piece can look nearly three separated pieces and can be separated if needed. The total weight of wastage was 1.2 kg out of 3.8 kg which means approximately 31.6% wastage.

Portioning fillets to steak cuts

The fillet has slightly different marbling ratio depending on sections which can be separated into three parts such as butt, Chateaubriand and fillet mignon. To serve customers equal quality and quantity, it is important to know about the each part and its marbling ratio.

Lectured by Meat Master / Executive Chef at Benihana UK -Mr Toshio Suzuki

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