さと山

The balance of lean meat and marbling from the shoulder to the loin is good.

Rich and meaty flavor around the rib bones

Beef diaphragm, it is elastic and healthy.

A soft, high-quality, and rare part located at the base of the tongue

The largest stomach among the four, thick and chewy

The red meat has no greasiness and offers a rich flavor.

The cheek meat is a muscle that moves well, and the more you chew, the more umami you feel.

A highly valuable part that can only be obtained about 1kg from one cow.

A part found in the heart of a cow

It is a soup with a rich broth.

Salted fish entrails marinated with chili pepper, gochujang, and others

Sakuhashi Korea Town sourced

I am cooking with a rice cooker that cuts carbohydrates

A preserved food that has existed for over a hundred years and is smoked

With condensed milk

The muscles on the inside of the waist to the buttocks. If the finely textured and exceptionally tender sirloin is called the king of meat, then Helle is referred to as the queen of meat.