안동황소식육식당

Orders of two servings or more are available.

Single Person Table Setting

Short rib meat is the flesh that is separated from between the ribs, so its shape is long and thick like a finger. It has a good chewy texture.

From under the neck of the cow to the back area, if the marbling is good, it is generally classified into four types of sirloin.

The part of the cow referred to as 'Upjin' is known for its rich flavor, tenderness, and appropriate marbling.

The lowest part of the sirloin, it contains a small amount of fat above the tenderloin, is tender and mild, and is low-fat Korean beef.

The cut of beef that has the least fat and is the most tender, preferred by women and those who dislike fiber.

Flower ribeye is a cut of beef that has an appropriate ratio of intermuscular fat and intramuscular fat, making it very suitable for grilling among beef cuts.

Flower rib is the part located in the center of the rib, and as its name suggests, it is the most delicious among the rib sections. Due to its strong meat aroma, the umami flavor and texture that harmonize with the marbling are undoubtedly the best.

Located long along the front of the ribs on the cow's neck, it has little fat and a delicious nutty flavor.

A special cut of beef from the three major parts (skirt/inside skirt/outer skirt) that resembles the shape of a women's skirt.

Chuck Eye Roll is produced at about 5 kg per animal and has a bright red color. The quality of the meat is tender with a good amount of juiciness. It is the best part for grilling fresh meat.