壱
Structure of the wagyu carcass
The 16 primal cuts of the Japanese system, their weight share, their position and what distinguishes them.
Fine Japanese culinary culture
since 1989
We pass the technique on.
Japanese cutting technique cannot be learned from a manual — it is passed on at the bench. That is exactly what our training gives kitchen teams, butchers and specialist traders: the movements of the hand, not theory.
WHY
The difference is in the hand.
A wagyu block is expensive. Divide it wrongly and you lose yield, texture and sale value at the same time — often without noticing. That is exactly where our training begins.
INSTRUCTOR
“KINO” Ryohsei Kinoshita.
Our Executive Kitchen Director and wagyu specialist leads the training in person. He is also responsible for cutting and quality in our plant — what he teaches is daily practice, not a demonstration.
Training is delivered in German, English or Japanese — with interpreting for mixed teams if required.
Kitchen teams
Butchers
Specialist & wholesale trade
Hotels
Sushi kitchens
“KABUKI meets Wagyu” — footage from a training session with Hiroki Samata, an instructor at Japan’s National Meat School, whom we invited to Germany for the occasion. Playing the video transmits data to YouTube.
CONTENT
What we teach.
Modules can be booked individually or combined into a one- or two-day programme.
弐
Primal cutting
Where to divide the block, working along fascia and sinew, knife handling — and why cutting across the grain determines texture.
参
Sub-cutting & allocation
How a block becomes steak, sushi, yakiniku, slice and kiriotoshi portions — and how to decide which part goes where.
肆
Yield & costing
Yield rates by cut, valuing trim, using by-products and what that means for your costing.
伍
Slicing & presentation
Working the slicer, slice thickness by application, arranging sukiyaki and shabu-shabu platters, avoiding common mistakes.
陸
Ageing, storage & hygiene
Cold chain, vacuum and skin packing, dealing with discolouration, lot traceability and HACCP documentation.
FORMATS
Three ways to learn with us.
工
At our plant
Training in our EU-approved plant — with our machines, our refrigeration and wagyu from current stock. The most intensive format.
- 2–6 participants
- A whole block as practice material
- Taking the cut meat with you depends on the training content and hygiene requirements
出
At your premises
We come to your kitchen or cutting room and train on your equipment, your workflow and the range you actually carry.
- The whole team can take part
- Material supplied by us on request
- Travel charged as incurred
催
Masterclass & event
Cutting demonstration with tasting — for trade fairs, dealer events, customer evenings or press occasions. Also in cooperation with our Japanese producers.
- Audiences from 10 people
- Live cutting + tasting
- References: Anuga, Japan Fest, SHIKI Leipzig
Terms depend on scope. The price follows the
format, number of participants, duration and material used. For
existing customers we offset training against supply — just ask.
