Jonggajip Main Branch

Hanwoo flower steak with a lot of marbling, grade 1++ from Jonggajip. The higher the grade, the more marbling it has, and it is an excellent cut.

Hanwoo shoulder side, upper loin front part with a good texture and eatable marbling, A part that melts gently in the mouth (chuck flap tail, skirt steak, top sirloin, etc.)

Divided into upper sirloin, flower sirloin, and lower sirloin along the spine of the cow, this prime cut of beef boasts a rich meaty flavor that is both sweet and nutty.

As a representative part of Hanwoo where you can feel the true taste of Hanwoo, this part melts gently in your mouth

Enjoy only the representative parts of Hanwoo.. Try eating one whole!

Named after the appearance of a solid chadol, a white fat under the red flesh of the front chest, as if a solid chadol is stuck in the sand.

Hanwoo Yukhoe is a delicacy made by adding a secret seasoning to the "Udun" part, which is the end part of the waist of Hanwoo beef, known for its sweet and rich flavor and subtle yet strong aroma.

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