If you’re looking for the cut, it’s called a Denver steak Edit: if you’re having trouble finding it, it’s the slab of meat that sits underneath the chuckeye. Some places market it as a boneless short rib. It’s delicious and usually more affordable. Other people have commented other names for it because the beef industry can be silly when it comes to how they name things. I first knew it as a London brisket but I’ve never seen it marketed like that anywhere else
@@riougenkaku6069 And yet it is very popular to the people who likes to eat out. Thinking abou it, business like this won't sell well unless people really want it. The propreitor realized a concept and the customers approved of it. There is nothing to wonder about it
@@riougenkaku6069With these sorts of places customers usually dine in groups and socialize. The act of grilling/cooking becomes a central activity that allows for conversation 😊
@MrMakSingh pink and barely cooked are two different things my boy. That shit might not even be blue rare and I'm a guy who will eat steak blue rare up to medium.
Cant lie, this looks amazing. Im from Italy ansmd I have a nigerian Family and I love those 2 cuisines the most but Japanese food always spoke to me, everything always seems very grounded and soaked and tradition and pride and even the new dishes respect the pride and gard work that got the ingredients to the kitchen, thats just how I feel tho, might be superficial but its how I like to think of it
I like japanese style steak. Not like western style cooking where they cook thick slices of steak and lots of blood. Where as the japanese they cut it thin and almost no more blood in it and it's much delicious.
When I saw how they were cooking it, I thumbed it up, when they cut it and it was raw, I unthumbed it, when I saw them fried it again, I thumbed it back up!😄 Looks delish! 😋
@@allways8782 And that's why they offer you a small desk griller so that you can cook the meat to your preferences. And especially the japanese cuisine is known for well prepared absolutely undangerous raw food!
Br aqui 🙋, tirando wagyu que é uma carne mais selecionada o preço dos cortes bovinos no Japão é em torno 20us o Kilo considerando o salário deles acaba sendo mais barato que aqui pra gente, já estamos pagando mais de 30 em coxão duro, tá osso 😅
Tbf, if beef is high quality, you really only need to cook the outer lay of meat. For some reason whatever pathogens that could get you sick from beef only sits apparently on the beef that’s exposed to air? Basically anything that isn’t the open to air can have pathogens, but you can cook that, or in the case of beef tar tar just cut the outer layer off and then chop it up and have someone eat it as soon as possible. So they could’ve just eaten that steak without cooking it more.
Não sei o motivo de eu ter parado de trabalhar pra assistir essa recomendação. só sei que fiquei com fome kkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkk
First time I had gyukatsu, absolutely loved it. Was at Gyukatsu Motomura Shinjuku Minamiguchi near Shinjuku if anyone's looking for it. It's down a really narrow set of stairs next to a dodgy looking money exchange.
If you fried it after thinning it it would be a chicken fried steak. This looks interesting but i think the crust would lose its crunch and become soggy after the second butter cook at which point i need to wonder what the point of batter frying it was.
I love breaded fried steaks . But I’ve had the Puerto Rican style ones which we call bisté with sautéed red onion, white rice, stewed beans and fried plantains.
