Cutting Training at Benihana 18
Agenda ・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 repeat this training until my body gets use to it. Also, during this training I tried to be careful the way of making Yakiniku slices.
To gives the final slices to the softest texture, it is important to knife vertically against the directions of muscle fibres. It breaks off muscle and sinew and creates less chewy slices. You can easily experience the difference of textures by using the same meat with different cutting methods.
Slicing the vertical direction against the fibres → Chewy and Tough
Slicing the same direction with the fibres → Less chewy and Soft
Blue: the direction of the fibres & Black: the direction of slicing
Lectured by Meat Master / Executive Chef at Benihana UK -Mr Toshio Suzuki