Day in the Life of a Japanese Butcher Shop Owner

It's Japan, based on its own factory firming system on qualities like texture, crop firmness and no marbling that beats A5 Wagyu beef. When I look around I'm curious to know what the most expensive meat in the store is. . Let's ask Teru This is our most expensive meat It's called Chateaubriand Part of it is steak It's a unique cut of meat and a very rare part This is the most tender part of the cow The store seems busy It's very clear that Teru loves everything Being a

butcher

involves communicating with your customers Oh, a customer buys a premium A5 beef steak and the packaging includes a white square block.

Japanese

butcher

s generally provide three blocks of b fat to cook steaks with Wagyu fat, as long as it tastes sweet. flavor called "Wagyukou" and adds a distinctive flavor and aroma to the dish, so two hours before the store closes, Teru and her employees start cleaning the store. They wash each cutting board with a knife and also disinfect an entire store to thoroughly clean it. machine that they dismantle piece by piece every night. I wonder if all countries are so meticulous about cleanliness. Then Teru told me that refrigerated meat usually expires within three to five days. But his store has no dead stock.

Are you done for today? Yes, I'm done, before returning home, he needs to make a delivery of the restaurant's Tonkatsu pork and pork bones. He had snapped earlier at a ramen

shop

. I guess little is wasted in his store. I'm back! Welcome back Welcome, finally home, they seem to be enjoying yuki sake at dinner. And of course wear it uh this looks amazing thank you for the food thank you for the food this is how Teru ends his night he spends time with his family for dinner and after that he'll probably shower and spend some time with his family and then Go to sleep at 12, which is practically a day in Japanese

life

.

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