A “demand food party†that awakens your sleeping taste DNA
Point by point
Today's menu prepared with reverence
Depending on the area
A variety of flavors, textures, and even aromas!
A special part of beef with an eight-tone appeal
The light flavor and chewy texture are attractive!
Swallow
Full of rich juicy~
Stimulates the taste buds with a rich meat flavor
Toshisal
With snowflake-like marbling
Stolen your gaze!
Melting in the mouth
Lethal
Opening up new horizons of taste
Today's food, “special part of beefâ€
Know this and eat it! What is the most expensive part of beef?
The most expensive special part of beef is “tenderloinâ€
“Toshi meat†is the second most expensive special part of beef
Pork tenderloin and pork tenderloin are sold at the highest prices
Market price of Majang livestock market in May 2018
100 grams of fillets = 15,000 won to 19,000 won
Prices are bound to be higher at regular restaurants
fillets
per cow
Fillet that only weighs 1.2 kg to 2 kg
Toshisal
The fascia is removed, so the amount is small
It is characterized by a dark red color
It's an area close to the intestines
The one with a darker flavor and flesh color
May 2018 Majang Livestock Market Market
100 grams of pork fat = 12,000 won to 13,000 won
From one cow
Only 500 grams to 550 grams of nio is a small amount of fat
Price as high as scarce
Throwing through the middle of the meat
Toshisaki with long, white tendons visible
It's so much fun to chew along the texture when it's baked.
What is the white tendon that crosses the fat
When it comes into contact with fire, it changes to a soft texture
The savory flavor and chewy texture
Areas you can feel together
Highest price for special cuts of beef
3rd place swallow
A long neck root from the neck bone to the front of the rib
If you look at it in a formal way
A swallow with a long, slender shape
The fat content is low
The light flavor is excellent!
A savory feeling that fills the mouth
Highest price for special cuts of beef
Joint 3rd place fatality
The soft, oily taste of marbling!
per cow
Fatty fat that only weighs about 3 to 5 kg
Highly scarce parts
Lean meat that shows off its luxurious taste and visuals
The more you chew, the more savory
The delicacy of lean meat
Softness that melts softly in the mouth
Special part of beef tenderloin
Selected by the Demand Gourmet Association from now on
Here are some “beef specialty†restaurants you should go to before closing the door.
The first restaurant
It has been in one position for over 30 years
A place where you can enjoy special cuts of fresh beef
Seoul Samgakji, 'Hyundai Honga'
Reminiscent of a small town
A narrow alley in a restaurant
A unique nostalgic atmosphere
This charming house
In a reddish to dark color
Swallowtail with a light flavor
Special part of tender beef
A house where you can really feel
2002 to the present
A house run by my son from generation to generation
Chicken stew, the signature dish for special cuts of beef
The bright red color dazzles your eyes!
The light flavor and soft texture are attractive
The house's swallow
Tender meat quality
Boasting rich juiciness
Another signature menu of this restaurant
Toshisal
Unlike simple visuals
Miso soup with a deep soup flavor
Han Joo-pyeong: Swallow like pastries
Second restaurant
In a cozy atmosphere
A place where you can feel the new charm of special cuts of beef
Seoul Itaewon, 'Howang'
Like coming to a jazz cafe
The poor lighting imbues with an old-fashioned atmosphere~
The owner's know-how is slowing down
A place where you can enjoy special parts of aged beef
Mild aroma and light flavor
Aged pork meat with an excellent soft texture
Taste, of course
A charming house with an atmosphere
“Toshisaru,†the signature dish for special cuts of beef
With proper aging
Boasting a unique subtle flavor and soft texture
Crossing the fat
Follow the white tendon
Naturally in the mouth
Unique two-pronged texture
Thick like a mini steak
Toshisatsu from this house
Chewy meat quality
The savory flavor of the meat is soft.
Upgrade the flavor of aged beef! Garlic dipping sauce
Another special part of the beef in this house is lean meat
A unique oily flavor and
Juicy lean meat
Maximized by aging
The umami is excellent
Thin lean meat compared to thick pork
From properly aged beef
Filled with a unique scent that makes you unable to speak~
Toshi meat is aged for 1 to 2 weeks, and lean meat is aged for about 4 weeks
A special kamameshi that can only be tasted at this house!
Rice eggs one by one
A taste that cools down in your mouth!
Han Joo-pyeong: The Realm of Art