2 Rib short rib
$ 0
Brisket
- WAGYU
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The brisket refers to the chest area of the cow and is made up of cuts with very different meat qualities including fatty and tough pectoral meat,the brisket Body-side meat located under the rib,brisket (pectoral meat) that is lean and tender,and chuck short rib (chuck rib) that has more flavor,marbling and a good appearance.
Culinary Applications
-Beef red wine stew
-Barbecue
-Stew
Gyu-don(Beef Bowl)
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