BBQ and Grilling Tajima Wagyu Brisket ๐ช #shorts #brisket #tajima #wagyu #bbq #butcher #butchering #youtube amazingfoodstv, 1 year ago 23 1 min read 183 sourcePreviousYou Can't Buy Honey Walnut Shrimp This Good ๅๆก่ฆ | Hunger PangsNextBeef Shigureni Recipe - Japanese Cooking 101 amazingfoodstvRelated posts BBQ and Grilling Does this $5 Product Make BBQ Rubs Obsolete? amazingfoodstv, 8 months ago 1 min read BBQ and Grilling Mouthwatering BBQ Sweetcorn, make this at Home #Shorts amazingfoodstv, 11 hours ago 1 min read BBQ and Grilling HOW TO PRESEASON /PARBOIL CHICKEN BEFORE GRILLING]Tips for stress free grilling]Time saver cooking amazingfoodstv, 1 year ago 1 min read BBQ and Grilling Easy Authentic Hawaiian BBQ At Home (Chicken Teriyaki) amazingfoodstv, 2 years ago 1 min read BBQ and Grilling Smoking Beef Jerky On The Pellet Grill – Camp Chef Woodwind WiFi 24 amazingfoodstv, 7 months ago 1 min read BBQ and Grilling Como hacer CHULETA DE CERDO A LA BBQ (Barbacoa) amazingfoodstv, 2 years ago 1 min read
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Seth is the master! ๐ฏ๐ฏ๐ฏ
Crazy knife skills you guys have!! โคโคโค is that the Buffalo(s) you showed in a previous video?
โคโคโค
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 aรฏoli 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 ๐ฎ
Bring back memories
๐ณ๐ฟโ๐ฟโค๏ธ๐๐๐คโ๐ฟ๐ณ๐ฟ
What do they do with all the fat
Do human fat look like this too?
What angles are your knives sharpened to?
Itโs funny reading these comments if you know anything about waygu, youโd 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 manโฆ. itโs 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