Slideshow: Step Into the Beef Butchering Operation at Takashi

Back kitchen
Back kitchen

Takashi has two kitchens: one in the front, where the meats are cut and prepped for running, and the back kitchen, where the hot foods are prepared. Here, a line cook checks on the status of different kimchis.

Tongue
Tongue

Cow tongue rests in the front of the kitchen before it gets prepped.

Removing the outer layer
Removing the outer layer

The entire tongue is trimmed, starting with the rough layer on the top, where all the tastebuds are located.

Trimming
Trimming

The tongue is carefully inspected to make sure it is cleanly trimmed.

Finished tongue
Finished tongue

This is what a cow's tongue looks like after it's been "skinned."

Tongue, sliced
Tongue, sliced

Once the outer membranes are stripped away, the tongue is sliced and then refrigerated. Since it's a tough cut, it can withstand freezing and defrosting better than more tender meats and offal.

The large intestine
The large intestine

The large intestine of a cow is thoroughly scrubbed and washed before being sliced into bite sized pieces.

Wringing
Wringing

Once it's washed, a stomach is wrung dry.

Third stomach
Third stomach

A sheet of cow's third stomach is sliced into strips.

Liver
Liver

Another line cook carefully cubes pieces of the more delicate liver.

Liver
Liver

The sliced liver is arranged on a sheet pan and refrigerated until service.

Slices
Slices

Beautifully marbled pieces of beef are sliced thin. These are the more popular cuts at the restaurant.

Ceramics
Ceramics

An open kitchen is lined with racks of ceramics to be used for dinner service.