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300-500公斤的牛該如何解？如何能投身分切師這一行？歡迎收聽快問快答！ ▍楊思漢 Sam，台灣美食技術交流協會首席分切師 曾任鮮享Sunshine專業肉品分切廠技術長，過去遠赴澳洲Midfield Meat Factory解牛，工作達兩年時間，從最基礎的「推牛」工作，升至「刀手」（Slicer），最後擔任「剃骨手」（Boner）。 能在兩分半鐘內拆解一隻全雞，將全雞分切成35個產品部位，至於傳說中的「布袋雞」也只需花上10分鐘。Sam也曾在台灣宜蘭、雲林等地學習豬肉分切半年多，致力於透過提升各種分切技巧來提升食材價值。 留下5星評論訂閱老母，支持《行行出老母》 支持老母永續經營，讓我們走得更長更遠 -- Hosting provided by SoundOn
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