Korean Beef House

Skirt steak is cut from the diaphragm area of the cow. It is characterized by its tender meat, slight sweetness, and chewy texture.

Inside skirt steak is shaped from the diaphragm inside the ribs. It is known for its rich juiciness and excellent chewiness, making it one of the best cuts for those who love Korean beef.

Brisket + Two types of good Hanwoo on the same day = Three kinds of Hanwoo

Rib meat is the boneless portion of the rib section. It is characterized by a chewy texture and a rich meaty aroma.

Jebichuri is a cut of meat that is shaped from the neck bone to the rib area. It is rich in juice and has a good meat aroma, characterized by a light and nutty flavor.

Raw sirloin has tender and soft meat protein that creates a fantastic flavor with the marbling fat.

Chuck eye roll is the front part of the upper sirloin. It has a superbly tender flavor that comes from the juices, making it one of the best cuts for grilling fresh meat.

Toshi Sal is attached to the tenderloin that connects the ribs and internal organs, offering a taste that seems to combine the flavors of various cuts like tenderloin and sirloin, with a chewy texture.