아니.. 쇠고기 손질하는 소리 왜이렇게 좋은건데ㅋㅋㅋㅋㅋㅋㅋ 남 장사하는거 고기 손질하는거 보려고 들어왔는데, 소리땜에 급 ASMR듣고있네ㅋㅋㅋㅋㅋㅋㅋ

Fantastic cutting!!! That was a lot of fat in that cow. Glad to see that the excess was not wasted. Beef is my favorite meat, watching this is making my mouth water. I could never be a vegetarian. Beef, it's what's for dinner 🐄🐄🐄🐄.

У меня слюни текут когда смотрю корейскую кухню.

정말 멎지다 아~`~ 먹고싶다 여기 아프리카라 구경만 합니다 감사합니다

I don’t know that I would call his knife skills amazing. I’d say he knows what the cuts of meat are and knows how to butcher it. And that wagu has a lot of fat.

incredibly satisfying and interesting. you know nothing he's cutting off is being wasted. the other butcher is cleaning up that fat to make suet/lard, all meat scraps are being saved for ground or something else....the bones for broth, etc.....just fascinating to watch the main guy work.

A veces sentí como q era yo quien estaba haciendo los cortes. Las tomas son buenas. Muy precisas

Excellent work thank you for sharing this video

That food looks like the restaurant in my local H-Mart store here in Maryland, USA

Those are flintstone 🥩 ribs buddy and that’s just nuts.❤️

Huuuummmm !!!! Vous m’avez donné envie de venir manger chez vous. Petit message de France 🇫🇷 .

IN MY VIEW The butchering wasn't unusual. The food looked amazing.

Название видео должно быть - "Обрезка говяжьего жира", никакого удивительного владения ножом там нет

I've been a butcher for 27 years. I make those same cuts 100s of times. There is nothing amazing about it. It's just a butcher doing his job

Whats AMAZING is the cow made it to the slaughter house before dying of a heart attack.

Saludos desde Puerto Rico 🇵🇷😘 muchas bendiciones para todos ustedes

아사다라 사장님 언제나 멋지시고 건강하십시요.

Awesome side of beef and skilled knife work. What happens to the fat off cuts? Also would be good to know the cuts The table top BBQ and extras looks delicious.

I watch this vid every time I'm in bed and puts me to sleep. Something about that sinewy pulling... SO ODDLY SATISFYING !!! 👍

I worked in a butcher shop for 5 years in the Detroit area when I was in high school and college, it’s interesting to see other methods of breaking down rib. A nice piece of beef as well.

Excellent work by the steak master👍👍👍 . Thanks for sharing

Just came across this video and all I thought with the fat was rendering it for roast vegetable dripping …😋😋

son lo mas...jamas dejo de ver su canal que rico

Посмотрел, встал из-за стола, подошёл к окну, закурил.... Много думал.... Плакал...

Amazing the quality of the knifes . But even more impressive the professionalism of the the butchers !

One of the nicest sides of beef I have seen..... sooo much fat, all beautiful white color, and all that marbling in the meat. That cow was definitely spoiled and given the King treatment (great food, massages, no type of labor).

Que belleza de corte de res un marmoleo bellísimo un abrazo fuerte desde Monterrey nuevo León México

i always wanted to visit korea. now i know why!

А где удивительные навыки ножом??? 🤔

I always wonder what the trimmed off parts are used for. What do they use it for in Korea? Also what about in the US?

Those plates are only ~$140! That seems like a great price for that quality of meat.

Interesting they trim the cow and then break it down. In the US, we breakdown the cuts and then trim them. Great video, thank you!!!🐂💨

스킬이 엄청나시네요...사업에 도움되는 좋은 영상 감사합니다:)

Откуда столько жира в говядине, в свинине меньше!!!

와 보는 것 만으로 도 머리가 지끈거리네. 역시 맛이랑 건강은 반비례여

I lived in Korea for 18 months while serving in the Army... I use to love going to the street vendor's and get some of the most amazing dishes I have ever tried.. I one day plan on going back as a civilian for a vacation..

Farmer's daughter here..watched my Dad butcher carve up many whole beef pork. Never saw beef with such an abundant layer of fat. My Mom would boil fat down filter for shortening/ lard for pastry etc.

is it just me, or is the sound of membrane being peeled off just SOOOOO GOOOD?

Tout dans la grâce et la délicatesse. J'adore le petit barbecue de table, c'est d'une classe mondiale !

Мастер хорош. Но меня удивляет откуда на говядине столько жира, где мясо?!

Great skills and very very sharp knives. That has to be some of the fattiest beef I've ever seen.

All those dishes at the end,I could eat like that every day. !

When you purchase the meat you also receive a wooden dish? Awesome.

Habilidades de faca 🔪 🔪 🔪 🔪 🔪 incríveis mestres de bife na Coreia 👍 bom

Que maravilha.

Quisiera saber que uso le dan a la grasa. I would like to know what use they give to the fat.

hay quá Phúc ơi, nổi cả da gà luôn nè, thấm vào từng mạch máu

Что бы дойти до мяса он пробивался через 30 лвл щит вот он герой которого нам не хватало

오 평소에 보기힘든 영상이네요!😀👍 바로 구워먹는 소고기 지금 한 점 딱 먹고싶어여😭❤️

this looks incredebly delicious. here in germany we dont cut our meat into small pieces like that, we cut bigger round pieces but i would love to one day taste this style of food for myself.

Awesome food, thanks for sharing💔

Что в этом удивительного?) Похоже с развитием ресторанов, сервисов по доставке еды, фастфуда и пр. люди разучились готовить и в частности обращаться с мясом. Не удивлюсь, если лет через 10 приготовление яичницы будет вызывать восторг))

The french have FOIE GRAS... The Japanese and koreans have their supermarbled beef....wagyu and hanwoo, respectively The ribs are exquisite cut when cooked like this. Such variety of preparations and so much nice veg!!! Great

Intinya balik lagi pisaunya seuket..jdi rapih

En México hay mucho mejores carniceros!hacen cortes muy limpios en toda la Res 😉

Muito diferente da nossa cultura aqui no Brasil

I miss this style of food so much! Looks delicious 👍

한우갈비자체가 원래 지방이 많습니다 그래서 왠만큼 가격뒷받침 않되면 앞으로 남고 뒤로까진다 하기도 했죠 정육점가서 한우갈비도 알갈비만 사려하면 기본 키로당 9만언 이상씩합니다 짝ㅈ갈비의 적게는 4분의 1 많게는 3분의 1이 지방이죠

Что же тут удивительного???😁

Amazing to see how others break down a rib, most of that ( brisket ) is used for dog food , or a cheap boil up with cabbage , the meat between the ribs, put in to sausages or mince in NZ, sometimes rolled as a roast after the Scotch fillet is removed and replaced with some shoulder meat ( chuck ) the marbling is impressive >> All my beef is hung on bone for 14 days before boning, we waste nothing, I tan the skin too..I do home kill for the family, only grass fed beef, this looks to be grain fed and I bet very expensive..as we raise all our meat needs here at home, making money is not our goal, just eating chemical free meat..retired Butcher ( 50 years ) ..can the average person afford this meat or is it for the wealthy only..we don't sell beef, we share it with friends & family..

This is the right stuff, lads`n`ladies !

지방색이 갈비상태를 말해주는군요 아주 나이스합니닷!!!

맛있겠다 급땡기네용

kỹ năng rất tuyệt vời, nhìn bò bít tết hấp dẫn và ngon quá ❤

I wish there was some commentary. Discuss why and how he's doing what he's doing.

I really impresse how u add bengali subs Thank you love from kolkata India

Uma peça de carne desse tamanho e pra achar a carne deu trabalho kkkkkkk

In Korea, the culture of eating beef has developed since 3C BC. By the owners of the last owner... It is divided into 32 parts. Korean beef (Hanwoo) is the best breed, and the A++ grade is about $70 ~ $120 per 150g. If two adult men drink it with Korean beef, it costs between $200 and $250. It is important to eat with customers who want to celebrate or treat them.

The marbling on the pieces on the grill look incredibly delicious. Just by looking at it....$$$

I would really like to know the meat to fat ratio. The perspective is confusing. Just cannot place the cut. Though the meat itself looks amazing.

0:30초 정도에 나오는 이력제 확인해 보면 +1등급인데.. 영상 제목은 ++1등급이네요 이런건 확인하고 올리시는게 좋을 것 같아요(그냥 제 생각)

Раньше подобным образом разделывали мясо на каждом рынке в СССР.В мясном отделе висел плакат разделки мяса ,в котором каждая мышца имела своё название ,сорт и цену.Мясники были известными людьми как артисты.Люди говорили ,к примеру - надо сходить к Иванычу за вырезкой,грудинкой,пашиной или лопаткой,а не просто за мясом.Это сейчас цены на мясо усреднили и просто рубят кусками.

Bukankah lemak akan mencair bila terkena panas.Jika demikian knpa hrs bersusah payah mengambil lemak yg menempel dari daging dgn menggunakan pisau.?

I’m still waiting to see the amazing knife skills I’m a butcher

You can tell the quality of that beef, just look at the marbling, Mmmm making my mouth water.

오! 이 집 대구에서 엄청 오래되고 유명한 집이예요.

Asesino de manta.... diríamos en Argentina. Felicitaciones al maestro carnicero.

Bagus sekali carakerja buka daging sapi itu 🙏🙋🇮🇩🇮🇩🇮🇩

여기 대구한우집 중 가성비 최강인 집이라 생각합니다.

Zajímavé. 👍

How much were the plates, in dollars? The meat looked incredible!

Hi that was $136.60 usd. For that serving. Thats a great price.

your food is soooooooooooooooo amazing !!!!!!!!!!!! i would eat all that bowl

That is some amazing Wagu, and the food looks yummy 👍🏻👍🏻

I wish stores did this in the States.

Ya yemin ederim ustayı izlerken bedava rahatlama tedavisi aldım

一流的師傅，環境，與設備，讓韓國有世界級的食品。值得學習

아이구 마구리 그렇게작업하시다 다칩니다 작업엄청 서투시네요

とても美味しそうですね！！ 韓国で食べた料理が忘れられないくらい美味しかったです。

На говядине сала, больше чем на свинине! Офигеть!🤪

Everything about Korea and Japan is very good high Quality👍

WAOOO QUE GRASERO? MUY BUENO DE ESE MAESTRO QUITANDO GRASA ESO SE APRENDE CON MUCHA PRACTICA👍👍

와 생각보다 비계가 어마어마하게 많군요 첨 알았네요 손다치실까 조마조마하면서 봤네요 ㅋ

I love the way Asians prep their food! Every thing is prepped and cared for like if it’s on a surgery table

now as im trying to learn how to get better at cooking, is he going to use the trimmimgs? all that fat, maybe for a broth or a sauce or anything or does it just get tossed? i guess not himm per say but if i trimmed it at home, is that usable?

This has to be satisfying, even for vegans and vegetarians

Je m'en taperai bien une portion. Elle à l'air tendre et bien persillée ! Que du bonheur pour le cholestérol... Avec des frites et de la sauce béarnaise, que du bonheur.

Fascinating work of a skilled person.

제목 정정하셔야겠습니다. 영상속에 나오는 거세 한우의 개체번호를 확인한 결과 1+ 등급이네요 엄연한 기만입니다.

Sou Brasileiro, um país dos maiores exportadores de carne bovina, fui açougueiro por mais de 5 anos e nunca ví no comércio interno um costelão tão gordo. Acredito que é carne de outro ruminante. Parabéns pelo vídeo.