Navel End Brisket

Navel end brisket comes from the lower chest area of the Wagyu, closer to the abdomen or "navel." This cut is prized for its rich flavor, tenderness, and the marbling throughout the meat, which adds to its succulence and flavor profile when cooked. It's often used in barbecue and slow-cooking recipes to enhance the taste and texture of dishes.

这是牛腹部又平又薄的一块松软肌肉，也叫做肥牛，和牛的后胸大理石油花均匀且非常的肥嫩多汁，非常适合切薄片成火锅肥牛卷或是烧烤，是韩式烧肉店常出现的部位。

Please note this product will be sent frozen