Sambuja Hanu Jeongyuk Sikdang

A part that comes from the lower sirloin, known for its excellent marbling, soft texture, and rich umami flavor.

A cut that is firm and has a coarse texture, but allows you to enjoy rich juices and meaty aroma.

A cut with abundant marbling, rich in umami flavor, with tender meat and fantastic juiciness.

The part with the most marbling, allowing for a soft texture and rich juiciness.

A cut with low fat content, coarse meat fibers, but tender muscle fibers and rich juiciness.

A cut known for its chewy texture and rich, savory flavor.

The meat is as smooth as silk, has a soft texture, is good for dieting, and has a mild flavor.

A cut that has a perfect harmony of lean meat and marbling, offering a rich and delightful texture.

Also known as intercostal meat, this cut is characterized by its chewy texture and rich meaty aroma.

A rare cut with low intramuscular fat content, offering a light flavor and a good chewiness.

Also known as 'U-sapgyeop', it is a cut with a lot of intramuscular fat, offering great flavor and texture.

A cut with thin tendons that becomes chewy the more you chew, bringing out its unique umami flavor.

Consists of 5 to 6 types of cuts including T-bone, skirt, tenderloin, sirloin, ribeye, chuck flap, and flank.

Although the taste is less than the special assortment, it is a generous portion value menu consisting of various special cuts and beef tartare.

We carefully wrap it using the best cuts of premium Korean beef.