500kg Beef Processing / HOW TO BUTCHER AN ENTIRE COW / Making meat by beef part скачать в хорошем качестве

500kg Beef Processing / HOW TO BUTCHER AN ENTIRE COW / Making meat by beef part

There is a small village called Majang-dong. I will introduce the work of dissecting 500 kg of cattle starting at 3 in the morning. The cattle are divided into 4 carcasses (4 pieces) and the front and hind legs and torso are dissected and brought in, and then sorted into loin, ribs, striploin, beef thin skirt, tenderloin, chuck flap tail, etc. Location / (Google maps) / Sumin Livestock (Majang-ro 35-gil, Seongdong-gu, Seoul) 마장동에서 새벽 3시부터 시작한 500kg의 소분해하는 작업을 소개합니다. 소는 4분 도체(4등분) 앞다리 뒷다리와 몸통을 분해하여 가져오면 등심(Loin), 소갈비(Ribs), 채 끌 등심(Stripllon), 안창살(Beef Thin Skirt), 안심(Tenderioln), 살치살(Chuck Flap Tail)등으로 분류 작업을 합니다. ROUND,OYSTER STEAK,SHANK,TOP ROUND,FEMUR BONE,KNUKLE, ROAST BEEF,FEMUR BONE,ETC.. RIB / skirt steak, ribeye steak,chuck rib plate CHUCK / brisket, ranch steak, denver steak, chuck steak or roast, flat iron steak ROUND / roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank LOIN / sirloin steak, tenderloin steak, flank steak, filet mignon, strip steak 이 영상은 매년1월 명절에 한국인이 좋아하는 소를 각 부위별 해체하여 스테이크 사용부위, 등심, 안심, 갈빗살 등으로 분류하여 판매되는 전의 과정을 기록한 교육용 영상이며 이것은 한국문화입니다. This video is an educational video recording the previous process in which Koreans' favorite beef is dismantled for each part on the holiday in January every year, classified into steak use, sirloin, tenderloin, ribs, etc. and sold. This is Korean culture. आज, मैं माजांग-डोंग, सियोल में सुबह 3 बजे से शुरू होने वाले 500 किलोग्राम के डिस्सेम्बलिंग के काम की शुरुआत करूंगा। मवेशियों को 4 मिनट के कंडक्टर (क्वार्टर) में ले जाकर डिसाइड करके और गायों को लाकर लुइन, रिब्स, स्ट्रिप्लॉन, बीफ थिन स्कर्ट, टेंडरियोलिन, चक फ्लैप टेल आदि में वर्गीकृत किया जाता है। Video ini adalah video pendidikan yang merekam proses sebelumnya di mana daging sapi favorit orang Korea dibongkar untuk setiap bagian pada liburan di bulan Januari setiap tahun dan diklasifikasikan menjadi bagian yang menggunakan steak, sirloin, tenderloin, iga, dll. Ini adalah budaya Korea. *Information / Shooting start time from 3 am~. Shooting time 7 hours Location/Sumin Livestock (Majang-ro 35-gil, Seongdong-gu, Seoul) If you enjoyed the video, please “Like and Subscribe”^^. **Please watch in 1080 60P. Subscribe to Cookingboy / @cookingboy2304 *Request for filming• E-Mail / [email protected] hello. Thank you so much for visiting and watching my channel. Although I have many shortcomings, I always make videos with a happy heart. I will do my best. We ask for your support from viewers. •Cooking Boy E-Mail / [email protected] #educational #beef #Learning #bovine dismantling #round #loin #steak #oyster steak #sirloin steak #rib #chuck #flank steak #fastcuttingskills # Cutting Skills # Cow Cutting #Beef Cut