Description
앞치마살스테이크 Apchimalsal Steak Cut 500g – NZ Beef Flank, 20mm Hand Cut
$22.90
앞치마살스테이크 Apchimalsal Steak Cut 500g – NZ Beef Flank, 20mm Hand Cut
| Weight | 0.5 kg |
|---|
AnChangsal - NZ Beef Thin Skirt Beef skirt is a cut of beef that corresponds to the diaphragm of a cow. It's a rare cut of meat, with only 500 to 700 grams per cow, so it's expensive. It is not only expensive, but also delicious, with a thick layer of fat and a more...
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.
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. This results in a unique form with a long length of rib bones, providing a tender texture and rich juiciness to the meat. LA Galbi is commonly used in barbecue or grilled dishes and is regarded as one of Korea's representative meat dishes.
찜갈비 JjimGalbi 1Kg - NZ Beef Short Rib(bone 6~9) for Korean Beef Stew(bone 6~9), 4cm, PS Grade, Korean Cut
소곱창(연육+염지) 牛肠 Sogobchange 500g - NZ Beef Small Intestine (Tenderised+Marinated), Ready to BBQ Gopchang is a dish in Korean cuisine. It can refer to either the small intestines of cattle, the large intestines of pig, or to a gui (grilled dish) made of the small intestines. The latter is also called gopchang-gui ("grilled intestines"). The...
Chadol-NZ Beef Chadol(Fatty Part Navel End Brisket), PS Grade, Korean BBQ Cut Beef Chadol is a type of beef and is the fatty meat attached to the middle of the brisket. It is mainly used in miso stew or sliced and grilled, and is characterised by its very thinness and fast cooking speed. It's thin...
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...
NagYeopSal-NZ Beef Oyster Blade, 7mm,PS Grade Korean BBQ Cut NagYeopSal is one of the specialised cuts of beef. It is an oriental fan-shaped muscle located in the upper part of the front leg of the cow, that is, the lower part of the outer shoulder blade. In English, it is also known as oyster blade,...
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