English Audio | The Ultimate Guide to Trimming Chuck Flap tail in Old-World Korean Style!

Chuck flap tails have been the ultimate choice when it comes to high end dining as well as a luxury gift idea for Korean for a long time. Chuck flaps commonly trade at a higher price than any other beef parts in Korea. The rarity of the production, fantastic marbling, juicy and tender texture regardless the meat grade all account to its status.
Thanks to this ongoing hype, chuck flaps in Korea are often called chuck-flex, for being expensive and not easily available to the general public.
Today, let's find out how the Koreans carve up this prestigious chuck flap into a piece of art. This specific technique is pretty hard to come by as the trend is moving toward cutting the meat in bite sized portions. Today, I'm using an AAA grade brisket from Beretta Farms. The premium purveyor of antibiotic and organic kettles for Canadian since 1992.
Let's drill!
한국어 영상 링크:
https://youtu.be/pLHM84HS3UA
Musics featured in the video:
✔ THE OCEAN by KUN
🎧 Download / Stream
- https://en.sellbuymusic.com/musicDetail/7671
-Chapter-
0:00 - Intro
0:37 – Trimming Preparation and FYI’s
0:56 – Features and Uses of Chuck Flap Tail
1:31 – Trimming Layers Facing Bones
1:55 – Trimming Fatty Layers
2:16 – Trimming Sidelines
2:49 – Removing Blade Meat
3:24 – Slicing Chuck Flap Tail
4:44 – Scoring the Surface
6:35 – Outro
#chuckflaptail #chuckflapsteak #chuckflap #정육기술 #살치살 #살치살손질

Видео English Audio | The Ultimate Guide to Trimming Chuck Flap tail in Old-World Korean Style! канала geneTV