小盘

A special cut characterized by the primal taste of beef, featuring flavors from various parts such as tenderloin and sirloin.

It is a special cut that is rich in juice and fat, and has the best chewiness among Hanwoo cuts.

The softest part of the rib meat with marbling that blooms like a flower.

A special cut from the lower part of the chuck with good marbling, considered top quality for grilling.

A cut of meat that has a coarse texture and a moderate amount of fat, giving it a true meat-like feel.

A special cut characterized by its tenderness, deep red color, and rich juiciness.

This cut is characterized by being the most tender among Korean beef cuts, with low fat and a light flavor.

A special cut with a soft texture and a balanced sweetness from the fat.

This special cut uses only the innermost part of the cow's tongue, characterized by its lean, tender, and chewy texture.

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