| Defrost | When using imported meat as a raw material, thaw at room temperature of 15 ~ 25 ℃ for 18 ~ 20 hours. |
|---|---|
| Choosing | Fat attached to raw meat. Remove the ligaments and remove the meat from the carcass should be carefully selected.. |
| Half freeze | The selected raw meat is frozen for 3 hours in a refrigerated room at -20 ℃ for easy cutting. |
| Cutting | The semi-frozen raw meat is cut to about 6 to 8 mm, and the cut is cut in the longitudinal direction while suppressing the occurrence of SP as much as possible. |
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