This is a meat cutting instruction service that dispatches Meat Meisters. While Wagyu has gained popularity around the world, the specific characteristics of each cut, the techniques for breaking down large cuts into smaller cuts, and the proper methods for cutting meat for dishes such as yakiniku, sukiyaki, and shabu-shabu are still not widely understood. As a result, a lack of knowledge often leads to improper cutting, causing issues such as reduced yield, lower quality, waste, and rare cuts being diverted to outlet use. Through consultations with clients, our Meat Meisters provide instruction on proper breakdown and processing techniques, propose high-value-added products using rare cuts, and improve slicing yield efficiency. Gaining this knowledge of meat not only improves operational efficiency and product quality, but also enhances staff motivation. Minimum service durations are one day for overseas dispatch and a half-day within Japan, making this a highly cost-effective solution. We also offer access to Wagyu Agent facilities within Japan.

Are you facing any of the following challenges?

• You're handling Wagyu for the first time
• You want to improve cost efficiency and learn waste-free cutting methods
• A business partner has asked you for advice on processing techniques
• You want to train your staff to improve your company's cutting skills
• You want to offer high-value-added products using rare cuts
• You want to create high-yield products using slicers
• You want to turn low-cost cuts into high-value-added products through processing techniques

Q&A on Meat Cutting Instruction