Sometime JP beef is harder to cut when you bring up to room temperature, because it can start melting. I notice in the BBQ and Teppan restaurants some of them actually keep it partially frozen, then slice/cook, so I don't know if it would be a good idea to blast it with a hair dryer. I notice when I cook beef every once in a while, the beef starts melting even from my hand temperature. This doesn't happen with U.S. or other beef.
5/29/13 at 9:23pm