119K views · 457 reactions | This is really why you Don't cut past your second knuckle | Matt Beck | Facebook
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119K views · 457 reactions | This is really why you Don't cut past you…
119.5K views2 weeks ago
FacebookMatt Beck
There’s a cut called Heart of Knuckle. In most places, it doesn’t stand a chance. It gets minced, ground, or trimmed into something unrecognizable. But in Japan, especially at the right yakiniku counter, this cut has space. It’s the innermost part of the knuckle. Which means it carries the flavor deep. Even though the cut is generally considered “lean,”you can see that with Wagyu it’s actually a marbled cut. In the video, you’ll see it portioned right in front of us. But this story isn’t about t
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There’s a cut called Heart of Knuckle. In most places, it doesn’…
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