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An Italian Roman-style tripe stew simmered in tomato sauce, highlighting the chewy texture and deep flavor of beef stomach organs.

Traditional dogani tang and su-ryuk made with 100% beef knuckle bones, without any tendon, resulting in a rich, clear broth with no off-flavors

Premium homemade pepperoni pizza made by drying a golden ratio blend of beef and pork in the oven, delivering deep meaty aroma and rich flavor unlike store-bought pepperoni.

A simple, one-pan tomato pasta that cooks beef, vegetables, and pasta together in a single pan—no extra dishes to clean up.

A premium rice bowl featuring tender beef tenderloin with locked-in juices from sous vide, enhanced by a smoky flame-seared finish and sweet caramelized onions.

A delicious dish featuring beef short ribs, gently simmered in a pressure cooker until tender, then coated with spicy seasoning and fried to a crisp perfection.

An innovative pasta dish that replaces bread with pasta noodles, rich tomato sauce, meat, and cheese to recreate the flavor of a hamburger.

Authentic American-style homemade cheeseburger featuring a juicy beef patty made with ground beef and an egg yolk, topped with crispy bacon and potato chips.

A premium steak recipe featuring Chateaubriand, the most prized cut of beef tenderloin, paired with traditional French demi-glace wine sauce and homemade herb butter.

A highly addictive Tex-Mex style chili stew made by simmering finely ground beef and sautéed onions with abundant spices, tomatoes, and beer until richly blended.

A clear, refreshing soup made with beef brisket, dried pollock, and fried tofu, prepared without scallions or garlic to meet traditional holiday and ancestral offering standards.

A hambak steak made with a mixture of beef and pork, cooked until moist, and topped with a sweet and salty sauce and a fried egg.