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양념불고기 调味韩式烤肉 YangNyeom Bulgogi 500g, Soy Sauce Marinated – NZ Beef Chuck

$16.40

양념불고기 YangNyeom Bulgogi 500g, Soy Sauce Marinated - NZ Beef Chuck, PS Grade. Bulgogi is a Korean dish that consists of thinly sliced beef and pork, marinated in spices and grilled over an open fire. Along with bibimbap, cold noodles, kimchi, pork belly, and ribs, it is a staple of Korean cuisine, and is one...

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양념안창살 调味牛腰肉 YangNyeom Anchangsal 500g – Marinated NZ Beef Thin Skirt

$19.90

양념안창살 YangNyeom Anchangsal 500g - Marinated NZ Beef Thin Skirt

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양념우삼겹 调味牛五花 YangNyeom WooSamGyup 500g – Marinated NZ Beef Navel End Brisket

$16.40

양념우삼겹 YangNyeom WooSamGyup 500g - Marinated NZ Beef Navel End Brisket 1.5mm Sliced, PS Grade, Korean BBQ Cut WooSamGyup is one of the most delicious cuts of beef, but it's surprisingly underrated. When you think of pork belly, you probably think of pork, but cows also have beef belly. The fat and red meat are...

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양념편갈비 调味花小排 YangNyeom PyeonGalbi 1Kg – Flatten Marinated NZ Beef Short Rib

$48.30

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...

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양등뼈 羊脊骨(包含羊蝎子) yangppyeo 1kg – Lamb bone

$12.80

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양설 羊舌 Yangseol 1kg – lamb tongue

$18.90

Product Features ✔ Tender & Chewy Texture – Lamb tongue is known for its tender yet chewy texture, making it a delicacy in various cuisines.✔ Versatile Ingredient – Ideal for grilling, boiling, braising, and stewing.✔ High in Protein, Low in Fat – A nutritious choice for a healthy diet. Cooking Instructions 1️⃣ Thawing: Defrost slowly...

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양신장 羊肾 Yang Sinjang 500g – Lamb Kidney

$10.70

양신장 羊肾 Yang Sinjang 500g - Lamb Kidney

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양위 羊肚 Yang We 500g – Lamb Tripe

$7.80

양위 羊肚 Yang We 500g - Lamb Tripe

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업진살 前胸腹肉 Upjinsal 300g – Beef Plates

$18.80

Upjinsal is NZ Beef Plates meat (bone 7~13), Prime Grade, 5mm Hand Cut. The upper part of the stomach is separated from the ribs by excluding beef brisket from the muscles that cover the cartilage. It is produced about 2 kg per cow and is characterized by a layer of fat and muscles. The meat itself is thick and somewhat rough, but the backbone fat between the muscles acts as marbling, making it a very juicy part of the beef part.

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