A 1.5-meter, 200 kg croquette is lifted by a crane from a pan at Assabu, northern Japan, on Sunday. 日本北部厚泽部町周日有人制作了一块大肉饼，用起重机从锅中吊起来。
The meat is seared in a pan on both sides for two minutes and then basted with yet more foie gras before being chilled for 15 minutes and sliced. 据说，日本人在喂养这种牛的时候，会替牛按摩肌肉，还会喂它们酒喝好让它们长出最优质的肉。
