MaguriSal - NZ Beef NEB Bone Meat MaguriSal is the meat between the bones of the beef ribs, which is called the maguri. A whole cow will only yield between 400~500 grams of this meat. Marugi bone is mainly used in short rib soup or braised short ribs, so it is rare to find a...
$25.33Original price was: $25.33.$22.80Current price is: $22.80.
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...
$17.67Original price was: $17.67.$15.90Current price is: $15.90.
샤브샤브 ShabuShabu(Hot Pot) 500g - NZ Beef Chuck, 2.5mm, PS Grade, Korean BBQ Cut Thinly sliced beef and a variety of vegetables are instantly poached in a boiling broth and dipped in a marinade. There are various opinions about its origins. One theory is that it originated during the Mongol Empire, when it was used...
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....
양념편갈비 YangNyeom PyeonGalbi 1Kg - Flatten Marinated NZ Beef Short Rib, Soy Sauce Based, PS Grade, Korean BBQ Cut One of KBBQ WORKS' best-sellers, PyeonGalbi is a Korean BBQ cut of flattened beef short rib. They are typically marinated in a sweet and savory blend of soy sauce, garlic, and sugar. When grilled either in...
Galbi-bonsal is NZ Beef Boneless Short Rib meat(bone6~8), PS Grade, 5mm Korean BBQ Hand Cut and it is highly preferred for its quality and tender texture. The galbi-bonsal sold by KBBQWORKS is a carefully selected product where the harmony between lean meat and fat is well-balanced.
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...
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