台灣誠國際食品有限公司 | 北回歸線和牛專賣

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Service first, first-class safety and health

"Taiwan Cheng-Tropic of Cancer Wagyu Monopoly" "Meat cutter" "Meat cutter" This little-known job title It’s like we’ve lived for most of our lives! I didn't know until I understood Frozen beef is not like frozen steak The meat is soft and difficult to machine Often need a professional master to manually cut And every piece of meat that is cut also needs to be carefully inspected Weight, size, oil flower distribution section Even if the fascia is broken It’s all experience to allocate oil and flower proportions A Japanese Kuroge Wagyu or American Cow Whether it’s a wing, sirloin, Philip, New Yorker Plate tendon, rib eye, rump, beef short rib, carp tube, etc. Different parts have their own standards and requirements Even the temperature and time of meat maturation are private experience What parts are suitable for hot pot slices, steak or even roasted meat From how much do you know about meat? Just precision cutting is knowledge And for the preservation and hygiene of meat The working environment has to withstand the rigorous test It is conceivable to face the low temperature working environment every day So not easy The boss of the Tropic of Cancer is this man Facing questions from live online viewers Always cope with advances and retreats Even the troublesome explanation of how to buy (A loyal audience listened to it for three years) ? Who knows how much thought and youth he spent To stand on the current meat cutting platform The so-called one minute on stage, ten years of work off stage One minute on the stage, ten years of practice off the stage. Boss Odoumai / Boss Xiao Yushan

Super invincible delicious Japanese wagyu beef, salmon Gourmet expert