BBQ and Grilling Tajima Wagyu Brisket 🔪 #shorts #brisket #tajima #wagyu #bbq #butcher #butchering #youtube amazingfoodstv, 12 months ago 23 1 min read 82 sourcePreviousYou Can't Buy Honey Walnut Shrimp This Good 合桃蝦 | Hunger PangsNextBeef Shigureni Recipe - Japanese Cooking 101 amazingfoodstvRelated posts BBQ and Grilling How To Make BBQ CHICKEN PIZZA At Home (Tasty BBQ Chicken Pizza Recipe) – TASTYLICIOUS amazingfoodstv, 2 years ago 2 min read BBQ and Grilling Chinese BBQ Chicken Biryani | Delicious Chinese Chicken Biryani Recipe amazingfoodstv, 3 months ago 1 min read BBQ and Grilling Charmate Lawson Smoker Review | Baller BBQ amazingfoodstv, 2 years ago 1 min read BBQ and Grilling Tomahawk steak w/ chimichurri, & bone marrow #shorts #tomahawk #asmreating #asmr #bbq amazingfoodstv, 2 years ago 1 min read BBQ and Grilling 【B-PAL 7月号】3WAY BBQトングが●●だったので買う前に観て！【2023年OPINELコラボ】 amazingfoodstv, 2 years ago 1 min read BBQ and Grilling Это вообще ЗАКОННО? Такое готовить на рыбалке?? Рецепт гороховый суп в казане amazingfoodstv, 2 months ago 1 min read
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Seth is the master! 💯💯💯
Crazy knife skills you guys have!! ❤❤❤ is that the Buffalo(s) you showed in a previous video?
❤❤❤
Man I would love to learn how to that
I would like to have that fat to render out and cook with it !
My first thoughts were of a hill of french fries. Or potato chips. And aïoli with either.
Im fuckin hungry now
wow these guys still have all their digits
Oh damn, I need a cut of that!
How does a cow get so much fat from eating grass?
Nice job
Love the sharpness 😮
Bring back memories
🇳🇿✊🏿❤️💛💚🖤✊🏿🇳🇿
What do they do with all the fat
Do human fat look like this too?
What angles are your knives sharpened to?
It’s funny reading these comments if you know anything about waygu, you’d know the hamburger consistency is nasty unless u give a hard blend with whole muscled beef as a donor to give a better ground beef
My gosh man…. it’s like poetry in motion. Thank you so much for making butchers so bad ass.
Que bonito trabajo me encanta
Let me work with yall
Mad props to the first person to ever take a carcass and ask,"Hm. What's the most logical, efficient method to break this down into usable parts?"
No wonder it's so expensive, most of the animal is fat.
60 %nur Fett da mit kann man nicht viel anfangen oder aus braten