Uga

Wooga's aged rib eye made from selected 1++ grade Korean beef sirloin with removed excess fat, chewy meat, and extra flesh to age the best part for 60 days or more at a temperature of less than 10℃ and by changing the aging condition 8 times or more."" ￦44,000/ 100g

This aged beef brisket is made after two months of two-step aging process of active aging and live aging (aged at temperatures below 10℃ where molecular structure changes).￦22,000 / 100g

It is cooked with rump meat aged for more than a week, honey and salt without using sugar and local extra virgin sesame oil .

It's soft beef jerky made with Wooga's recipe after aging Korean beef with a grade of 1+ or higher.

It is a Korean beef radish soup made only by Wooga from aged sirloin and brisket up for more than 15 days and boiled with radish.

It is yukhoe bibimbap cooked with rump meat, honey and salt, and local sesame oil aged for more than a week.