HANWOOBOARD
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Tenderlioin (Ansim in Korean)
Description
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Description
- Location: The abdominal cavity muscle at the lumbar vertebrae Yield per Hanwoo carcass: 5.8kg A distinguishing mark
- 1. soft texture with a crimson meat color
- 2. The most tender cut among 39 Hanwoo retail cuts
- 3. A nutritious cut with a high protein and low fat
- Application: Roast steak, Soy sauce braised beef
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