[US/Frozen] PRIME Beef Brisket for Jangjorim/Soup (300g) -

[US/Frozen] Prime Beef Sirloin (300g) for Braised Beef/Soup - Not Standard Grade

Hongdukke-sal is the semi-tendon-like muscle attached to the inner rump of the hind leg like a long, cylindrical rump. It is a lean piece of meat with little marbling, yielding approximately 3.2 kg per animal.

The red-hot meat is light crimson in color, has thick fascia surrounding the muscles, and the meat has a somewhat rough and tough texture.
However, the shape of the meat is good, the thickness of the muscle fiber bundles is uniform, and the direction is also spread out evenly.

Because the red bean curd has almost no fat and the thick muscle fibers are evenly textured, it is suitable for use in dishes that utilize the texture of the meat that tears apart.
This cut is excellent for braising or yukgaejang (spicy beef soup) due to its rich meat juices. Its chewy texture makes it ideal for making jerky. Hongdukke-sal is also a good cut for sanjeok (spicy stir-fried pork) or yukhoe (raw beef).