Mastering Wagyu: The Art of Butchery with Noriaki Numamoto - Food Origins Podcast EPISODE 60
In this episode, we sit down with Master Butcher Noriaki Numamoto, a true craftsman in the world of wagyu and whole animal butchery. With decades of experience across Japan and the U.S., Noriaki has become a leading figure in the art of Japanese-style meat preparation — known for his precision, philosophy, and deep respect for the animal.
This special conversation was recorded on-site at Niku Butcher Shop in San Francisco, with Mark Melnick generously providing Japanese translation. Numamoto traveled all the way from Japan for this rare gathering, which also included respected figures like Guy Crims , Jared Montarbo and Justin from Team Trex. From wagyu grading to the soul of the craft, we dive deep into the mindset and mastery behind elite butchery.
Note: Be patient — this episode is a mix of Japanese and English, offering a raw and authentic look into the world of Japanese butchery and its cultural depth.
SHOW NOTES
🔗 Mentioned in This Episode:
🥩 Noriaki Numamoto
https://www.meatgallery.jp (Meat Gallery official site)
🐂 Takamori Wagyu
https://takamoriwagyu.jp
🍶 Dassai Sake Brewery / Asahi Shuzo Co., Ltd.
https://www.asahishuzo.ne.jp/en/ (Official English site)
🔪 Niku Butcher Shop (San Francisco)
https://www.nikusteakhouse.com/butcher
🇯🇵 Meat Gallery (Japan)
https://www.meatgallery.jp
Sponsored by FireCracker Farm
Discount Code : FOODORIGINSPODC for 10% off
A Food Origins Podcast Production Original music by Ulisses Bella of Ozomatli
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