Hanwoo Cheonguk Jangan Branch

We used only domestically produced grade 1 meat aged for over 30 days with negative ions.

Aged with negative ions, consisting of chateaubriand, prime rib, and sirloin

Uses only 1++ grade negative ion-aged salmon, shrimp, upjin, and fan meat

Uses broth made from Hanwoo beef bones and ribs boiled for 24 hours.

Fluctuation

Fluctuation

We used only top-grade domestic meat that has been matured with negative ions.

We used only the best lipai after about 10 days of anion aging of grade 1++

Aged with negative ions of grade 1++, using ribs 3 and 4

1++ grade, aged for about 7 days with negative ions, the best part of Hanwoo beef inside the ribs

1++ grade, aged in negative ions for about 7 days, the most juicy and marbled part in Hanwoo beef

1++ grade, aged in negative ions for about 10 days, also known as the upper front leg meat called 'fallen leaf meat'.

Grade 1++, made with top round and loin cuts, boasting the highest freshness

We use only the finest top round beef with a grade of 1++ for the best freshness

Boasting the highest marbling grade of 1++ and offering a nutty and chewy taste, this beef brisket is top-notch.