在日式烤肉体系中，牛肉的价值不仅取决于部位，更取决于刀工处理。 切得对，口感提升、出品稳定、售价翻倍；切错了，再好的肉也会“废掉”。 这篇文章，带你系统拆解玉子料理学院烤肉课程中的核心内容——牛肉分割与刀工标准，从结构认知到实操要求，一次讲清楚。
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