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A premium Korean beef tartare made from whole cows selected only from 3 to 4-year-old female cattle, ensuring a rich beef flavor without any middle distribution, making it affordable and exceptional.

Sashimi made from heifers aged 3 to 4 years, purchased whole without intermediaries, resulting in a rich beef flavor that is both affordable and exceptional.

You can experience the flavors of various cuts such as sirloin, tenderloin, flank steak, brisket, and chuck eye.

A set with thicker cuts than the special assortment, featuring a selection of the day's best individual menu items.

A cut that everyone, regardless of age or gender, loves. It is located in the center of the sirloin, with fine meat grain and distinct marbling, making it rich in juice and the best for grilling.

A cut with a lot of marbling, known for its chewy and rich flavor. A special cut that yields about 4 servings from one cow.

This is a part shaped like a flower, separated from the curved shrimp-shaped section of the center sirloin.

The meat between the ribs, known as intercostal meat, combines bone marrow and meat juice for a chewy and savory taste.

Skirt: A part that resembles a spread-out skirt, low in fat, tender, and soft, with excellent flavor. Cheek: Meat attached to the cow's neck bone, chewy and with a delightful texture.

Rich in juice and with a slight marbling, it has a good meat aroma and excellent chewiness and juiciness, making it the best cut.

Flower Meat: A delightful combination of tenderness and a chewy texture, with a rich meaty aroma. Chuck: Rich in marbling, it has a nutty flavor and melts in your mouth.

The leanest and most tender part of Korean beef.

Located on the front chest of the cow, the white brisket fat is chewy yet firm, making it neither tough nor soft, and it is rich and delicious.