For the 2019 Seminar on Japanese Wagyu, we invited Masuo Chiba to give a lecture for attendees from Taiwan.
Japanese Wagyu comes in a variety of cuts. Each cut has a different type of fat content and should be prepared using different methods.
Mr. Chiba has given full of valuable information to attendees. For example, he explained how to carve the different cuts, and discussed the characteristics of each cut.