Master Butcher Marco Pauvert is a specialist in cutting meat-in this case duck-without damaging the good parts. Watch as he trims the fat and scrapes bone with knives from Gütesiegel.
Fuyuhiko Ito only works with the best parts, the rest is irrelevant. Chef Ito always removes excess fat, tendons, or anything else that get in the way of cooking meat. Watch as he skillfully removes all unnecessary pieces from fine tenderloin without damaging the good part.