Japanese butchery

Japanese butchery is a precise and artful approach to meat preparation, emphasizing high-quality cuts and meticulous techniques. It involves carefully selecting and dividing meat to maximize flavor, texture, and presentation, often using specific knives and hanging methods. Japanese butchers focus on the integrity of the meat, reducing waste and enhancing tenderness. This craft is integral to culinary traditions like sushi and yakiniku, where the skillful handling of meat elevates the overall dining experience. The approach combines traditional methods with modern expertise to ensure each cut meets exacting standards of quality and craftsmanship.