Uyeon1972

This is the part of the cow that extends from the neck to the waist, with a lot of lean meat and interspersed fat, making it flavorful. The meat has a fine grain and is rich in juice.

100g sirloin + 100g chuck eye roll + 100g ribeye cap + 100g raw beef

100g of sirloin + 100g of tenderloin + 100g of chuck flap + 100g of ribeye + 100g of raw beef

100g of sirloin + 100g of tenderloin + 100g of chuck eye roll + 100g of ribeye + 100g of brisket + 200g of raw beef

The meat is moderately developed with a coarse texture, and it has a suitable amount of fat mixed in, making it one of the tenderest cuts along with tenderloin.

It has three layers of muscle and fat, which makes it tasty. Although it is relatively coarse and firm, the marbling adds to its flavor. It has a good chewiness and a chewy texture.

(limited availability)

(Limited quantity)

(Limited quantity) The marbling is the best among beef cuts, and the umami flavor that comes from the tender lean meat's protein and rich juiciness is exceptional.

(Limited Quantity) The flesh is a bright pink color, and the texture of the meat is soft and tender. The intramuscular fat in the meat is well developed, resulting in excellent flavor and umami.