NZ Beef Heart - Sliced for Korean BBQ Basically, it's low in fat and high in protein, which can help boost your energy levels. It's also a great source of protein, which is great for building strength, and it's also rich in vitamins, which makes it a great healthy summer ingredient. <How to grill>
우둔살육회 Woodoonsal YukHye 500g - NZ Beef Topside(Raw) Yukhoe (肉膾) is a Korean dish similar to sashimi, consisting of finely shredded meat that is not cooked at all and tossed in a seasoning of sugar, salt, soy sauce, garlic, and sesame oil. The seasoning varies slightly from region to region, and it's delicious when topped...
PyeonGalbi is NZ Beef Short rib, PS Grade, Korean Flatten Cut (Butter fly with bone 50mm) is one of Korean representative BBQ, referring to thinly sliced beef short ribs cut with bones. This method involves flattening the meat, making it easy to cook evenly, and it is served with bones, adding a distinct flavor.
양념갈비살 YangNyeom GalbiSal 500g - Marinated NZ Beef Rib Finger Galbi is the meat removed from the ribs, with the bones removed and the meat in between. It is sometimes referred to in Korean as "Neukgansal", using the Chinese characters "neuk"(肋) for "ribs" and "gan"(間) for "between." It is often called "rib fingers" or "finger meat"...
YangNyeum LA Galbi - Marinated NZ Beef Short Rib(bone 6~9), LA Cut, 1cm thickness, PS Grade Basic trivia about LA Galbi: LA Galbi is a special cut among beef ribs, specifically from the 6th to 9th rib section of the beef. Using a cutter, the meat is sliced, including the bones, into approximately 1cm thickness....
Bon ChimaSal - NZ Beef Skirt, PS Grade, Korean Cut Flap steak, or flap meat is a beef steak cut from the obliquus internus abdominis muscle of the bottom sirloin. Flap meat is a thin, fibrous and chewy cut that is marinated, cooked at high temperature to no more than rare and then cut thinly...
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