Description
飯能市に開設された「鹿・イノシシ解体施設Musica（ムジカ）」を運営するNPO法人crew-L(ｸﾙｰｴﾙ)の代表理事 佐藤好則(さとう･よしのり)さんに解体の方法を伺った、前回の続きです。 ・第2の部屋では、皮を剥いだ個体のお腹を開き、もも肉、背ロース、内ロースを取り出す。・第3の部屋では、骨や筋膜を剥がし、冷蔵庫で熟成させる。・熟成の際には音楽を聴かせている。（おもに森亮平さんの演奏）・熟成させた肉は、真空パックして−60度で急速冷凍し出荷。 See omnystudio.com/listener for privacy information.
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