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소 떡심 牛板筋 Beef Paddywack- 500g
$8.50 Original price was: $8.50.$5.90Current price is: $5.90.
소 떡심 牛板筋 Beef Paddywack- 500g
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...
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....
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.
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...
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WooSamgyp-NZ Beef Brisket 2.5mm Sliced, PS Grade, Korean BBQ Cut Beef brisket is called “Woo Samgyeop” in Korean because it has layers of fat and lean meat, making it look similar to pork belly. It is characterized by its juicy, flavorful, tender, yet chewy taste. When sliced thinly, it is easy to grill and can...
양념낙엽살불고기 YangNyuem NakYeopSal Bulgogi 500g -Marinated NZ Beef Oyster Blade, PS, Korean BBQ Cut 단짠의 정석 일단 고기가 얆아서 빨리 익어서 좋음 양념해서 한장씩 불판에 올려서 구이 처럼 먹으면 간장양념이 사알짝 타면서 내는 그 풍미가 짱맛 상추에 밥 한숟갈이랑 쌈장 살짝 올려서 생마늘이랑 고추하나 넣어 싸 먹으면 밥 두그릇 가능 석쇠에 올려서 숯불에다가 구우면 불고기의...
Primeum 고급육사시미 Premium Yuksahshimi 300g Yuksashimi, like yukkei, is basically lean meat, but unlike yukkei, which is sliced into pieces, yuksashimi is sliced into thin slices. Depending on the region and the restaurant, some sashimi may be thin like rockfish sashimi, while others may be thicker and more textured like tuna (maguro). The cuts used...
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