Chowol Apugojeon Main Store

The part where the rib bones are removed from the flower ribs

Gyeongsangbuk-do style tartare made with selected 1++ NO.9 beef brisket

Pyongyang cold noodles with broth that has been filtered three times for a clean finish.

Skirt steak, flank steak, brisket, beef tongue

A triangular cut with the best marbling located on the upper sirloin.

A part of the meat shaped like a shrimp that covers the sirloin

Seasoned meat from the part where the rib bones are removed from the flower ribs

Served with intercostal meat mixed with Andong-style garlic sauce on the spot

The diaphragm of the cow that holds the internal organs, located inside the rib cage. It is characterized by a rich meaty aroma.

The area corresponding to the upper part of the spinal erector muscles. The balance of texture, fat, and meat aroma is uniform.

A tender part located deep inside the inner side of the beef loin.

We grill the thin Hanwoo sirloin like silk with our exclusive seasoning on the spot. + Sushi kit

Brisket with firm fat marbled in between

A cut characterized by its clean and crunchy texture, made from only the central part of the beef tongue.