Cutting Training at Benihana 11

March 7, 2017

 

 

Agenda
・How to prepare a half cattle of sirloin
・Practice of cutting into Yakiniku slices.

 

Practice of preparing a half cattle of the sirloin

Following last week, I had an opportunity to learn how to prepare chained sirloin.

During this training, I was advised:

 

1. Remember to reduce the meat drips to minimum on the chopping board when removing the plastic packaging. It is ideal to put a bin next to
you to dispose it quickly.

 

2. It is easier and much safer to use a cloth to move a big piece of meat rather than using a knife. Using a knife in this stage increase a risk of cutting yourself and others.

 

3. After trimming the fat on the surface, there are two
pieces which do not belong to sirloin part. First one is on the rib side and you can separate

the rib cap part off from the main body. Second one is on the rump side. There is a triangle shaped piece is attached on the main body. You can see where the sinew starts on the side then search the division from the top with a tip of the blade placing vertically. You could probably leave those two parts on the body if needed, however it is ideal to remove those when you would like to serve perfect sirloin steak cuts at dinner or restaurants to avoid any issue of leaving thick sinew on its body.

 

4. After removing the two small parts from both sides, you can now see the whole main sinew on the surface and trim them gently.

 

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

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