"Our philosophy is to produce our own beef, and ensure that every part of a cow is enjoyed in a delicious way," says Shota Odabashi, a master butcher at Toriyama. This encapsulates Toriyama's commitment to quality and sustainability in beef production, where each aspect of the cow is utilized to amplify flavors and minimize waste. Through this holistic approach, they aim to elevate the culinary experience surrounding wagyu beef.
"When a cow is slaughtered and cleaned, it's then sent to the facility where it's prepared for butchering. The first step of the butchering process is splitting the carcass into two pieces: the mae and tomo." This statement details the meticulous butchering process unique to Toriyama, emphasizing the craft involved in ensuring the highest quality cuts. The division into specific sections highlights the precision that goes into preparing top-tier wagyu.
"I saw how many coworkers were artisans at deboning and cutting the meat," says Odabashi. "I aspired to become a skilled tradesperson like them..." This quote reflects the profound respect and dedication to craft within Toriyama, showcasing how the culture of mastery and teamwork cultivates excellence in producing some of the finest beef available.
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