CORTES DE CERDO
1. Uses
- Grilling: Most common use; cut to customer's preferred thickness
- Boiled pork (Suyuk) / Steamed: Cut into chunks (6-7 cm)
- Stir-fry: Slice thin (0.3-0.5 cm)
- Stew (Jjigae): Cut to roughly two pinky-finger joints in size
- Charcoal grill: Cut 2-2.5 cm thick
2. Basic Preparation & Grilling Display
KIMCHI MART uses skin-on five-layer belly by default! If a customer requests samgyeopsal (three-layer), remove the skin before selling!
- Before cutting, scrape the skin (remove hair & odors), then slice
- Remove the cartilage bone from the first 5 slices
- Score both sides of the tail-end (michuri) section
- For grilling: cut 1-1.5 cm thick. Mix rib-side and tail-end pieces. Arrange neatly in rows, 500-600 g per tray. Place center rib through start of tail-end on top
3. Sales Precautions
- Display as much tail-end as possible for grilling. Only the last unusable 2-3 cm goes to stew cuts (sold at grilling price)
- For fatty areas, trim fat at an angle without detaching the meat
1. Uses
- Grilling: Most common; cut to preferred thickness
- Boiled / Steamed: Chunks (6-7 cm)
- Stir-fry: Thin slices (0.3-0.5 cm)
- Stew: Two pinky-finger joints in size
- Charcoal grill: 2-2.5 cm thick
- Ground meat: Low fat — great for dumplings, fried rice, donggeurangttaeng, etc.
- Skewers (Sanjeok): Butterfly-cut 1.5 cm, press once through tenderizer
2. Basic Preparation & Display
- Cut 1-1.5 cm for grilling. Mix marbled collar (kkot-moksal) and loin-side pieces. Shape round, 500-600 g/tray. Place marbled collar on top
3. Sales Precautions
- The loin-adjacent portion (~7 cm) should NOT be displayed as regular grilling — sell as "Handmade Scored Royal Grill" instead
- Don't remove all end fat; keep some attached
- Injection marks (abscesses/pus) may appear occasionally — if found, return immediately for replacement
1. Uses
- Grilling: Slice thin at 2-3 mm
2. Basic Preparation & Display
- Slice while semi-frozen (firm), fat side toward you, 2-3 mm thickness
- Display in round spread pattern on red-mesh 280 tray, then season
3. Sales Precautions
Frozen product — NEVER refreeze after thawing! (By-product, may smell strong.)
- Frozen sold as refrigerated → seasoning is mandatory
- Meat is thin — don't over-season or it'll be too salty. Sprinkle lightly
1. Uses
- Grilling: Cut 0.7-1 cm (not too thin)
- Very lean and extremely tender
2. Basic Preparation & Display
- Large piece (front cheek, Grade A) + small piece (rear cheek, Grade B)
- Grade A: Remove only thick membranes, cut 0.7-1 cm
- Grade B: Remove ALL fat, cut bite-size (not too thin)
- Display like Mokdeolmisal; no need to separate A/B grades
3. Sales Precautions
- Cheek is head meat — may smell, so remove thick membranes
- Grade B may have many injection marks — remove ALL fat thoroughly
1. Uses
- Grilling: 0.7-1 cm
- Boiled pork (Suyuk): Boil whole
- Stew
- Very chewy, strong meat flavor. Skin sits right next to meat — no greasy feeling, clean and light
2. Preparation & Display
- Trim fat moderately. Too thick = tough, so cut 0.7-1 cm
- Check hairy areas and scrape skin clean
3. Precautions
- Diagonal cutting may cause uneven skin-to-meat ratio — cut evenly
- Very end piece may be tough — trim off just the skin on the last portion
1. Basic Preparation & Display
- Butterfly-cut pork collar at 1.5 cm, score both sides closely in diagonal cross-hatch
- Side-dish container: 500 g meat + 200 g soy sauce marinade. Mix and shape
- 3 whole garlic cloves halved, 1-2 rosemary sprigs; black pepper at manager's discretion
2. Display Precautions
- Using loin-side allows the marbled collar to remain as grilling cuts, minimizing stew-grade waste
1. Uses
- Grilling: Remove fat, straight-cut or diagonal-cut
- Charcoal grill / Boiled pork: Remove fat, sell as whole piece
2. Preparation & Display
- Remove fat, diagonal-cut. Arrange 250-300 g per tray
3. Precautions
- Double-check you're cutting AGAINST the grain
- Injection marks (abscesses/pus) hide in the fat — inspect carefully during fat removal
1. Uses
- Stew: Two pinky-finger joints
- Boiled / Steamed: Chunks (6-7 cm)
- Stir-fry: Thin (0.3-0.5 cm)
- Grilling: 1-1.2 cm thick (with scoring)
2. Sales Precautions
- Skin scraping (pi-kal) is mandatory
- Remove excess fat but don't over-trim
3. Gochujang & Soy Bulgogi
- Refrigerated shoulder arrives → scrape skin → freeze
- Thaw in fridge 2-3 hrs, slice thin against grain (lengthwise) on meat slicer
- In 2-geun vacuum bag: 330 g meat + 170 g sauce. Mix, shape, vacuum, display
- Combine leftover trimmings from frozen products (Sareureu, Old-style) and process together
1. Uses
- Steamed (Jjim) / Grilling / Charcoal grill
2. Preparation
- Remove blood with roll towel, then remove membranes
- Score along bones (helps meat separate when boiled)
- Scrape along bone to push meat to one side for cutting
3. Precautions
- On receiving: remove blood, moisture pad, inner bag (sharp bones break vacuum seals), vacuum in moksal bag
- Order by pack, not box (boxes contain too much)
1. Uses
- Ground meat
- Curry / Jajang: Cut into cubes
- Tonkatsu: 5-6 cm chunks, flatten, press through tenderizer
- Braised (Jangjorim): Sell as whole piece
2. Precautions
- On receiving: remove blood, moisture pad, vacuum individually in 1-geun bag
- Order by pack, not box
1. Uses
- Ground meat
- Curry / Jajang: Cubes
- Tonkatsu: 1.5 cm + tenderizer; or butterfly + tenderizer
- Braised: Whole piece
2. Precautions
- On receiving: blood removal, moisture pad, vacuum in ansim bag individually
- Clean membranes neatly; check for bone fragments on sides
- Order by pack, not box
- Excess inventory → communicate with CK and send for tonkatsu production
1. Sareureu Samgyeopsal
- Use skinless raw belly
- Cut in half with bone saw (otherwise too long)
- Fat side facing operator. Position michuri on one end, rib-side on other (to mix evenly)
- 500 g/pack. Move to freezer immediately
2. Sareureu Moksal
- Place on slicer, 500 g per tray
3. Precautions
- Don't over-thaw — must be firm for round curls
- Slicer: fatty michuri side LEFT, bone rib-end LEFT — fat and bone hidden when rolled
- Sareureu = THINNER than Old-style!
1. Old-Style Samgyeopsal
- Skinless raw belly. Target 600 g/pack
- Weigh before slicing: under 6 kg = 9 rows, over = 10 rows
- Set aside 10 Grade-A center pieces for top. Interleave rest with plastic (no overlapping)
2. Old-Style Moksal
- Thaw, slice with slicer. 77 tray, alternate A & B with plastic. Grade A on top
3. Precautions
- Plastic layers: no overlap, keep neat
- Old-style = THICKER than Sareureu!
- Must be straight slices → thaw more than Sareureu
CORTES DE RES
1. Preparation & Display
- Remove connecting flap to lower loin → sell as "Kkot-deungsim soup meat" (cut or skin-packed)
- Before cap meat: shape rounds. After cap meat appears: shape rectangles
- Difficult B-grade: separate loin/cap, display as bite-size. Sell unattractive B-grade at 1,000-2,000 KRW/100 g discount
2. Precautions
- Score connecting flap at yoke meat (meong-e-sal) junction
- Remove yoke meat from ~10 cm (chuck side) onward for soup. Score everything before that. VIPs at manager's discretion
- Remove side strip from ~4-5 cm (chuck side) for soup. Score before that
- Don't remove tough center (tteok-sim) — hurts cost ratio. Only remove when it detaches from B-grade or customer requests
- Don't try 100% fat removal — loin is a marbled cut, customers understand. Some fat is a selling point
- Odor starts after 30 days. 35 days = absolute deadline
1. Preparation & Display
- Eye of loin: remove fat & membrane between layers. Shrimp portion: remove fat only (NOT membrane). Remove fat between shrimp and loin flap (don't separate flap)
- After fat removal, identify tough center, shape into rounds
2. Precautions
- Sell with tough center (tteok-sim) intact by default
- Flap gets larger toward upper loin — score and sell as far as possible (soup only if truly unworkable)
1. Preparation
- Can be processed into Lip-Eye Steak and Eye-of-Loin (al-deungsim)
2. Precautions
- Strip connecting to striploin: remove, cut diagonally (against grain), display as "Striploin Trim" (NOT soup)
- Best recommendation for loin steak customers (no flap = cleaner)
- Eye-of-loin side can substitute for striploin (roast, skewers, sukiyaki) but NOT steak (too dry)
- 35 days = absolute deadline
1. Preparation & Display
- Mix A & B (boseop side) — one slice each, two per pack
- Grade A: Remove fat/membrane from trim side + thick membrane underneath
- Grade B: Remove fat/membrane from both sides of trim underneath
- Far B-grade (approaching boseop): remove split, display as "Bite-size Striploin" at sale price
2. Precautions
- Best at 1.5 cm, cooked medium-rare (thinner only if customer requests)
- Top steak recommendation, but do NOT sell thick-tendoned B-grade as steak
- B-grade has almost nothing for soup — sell everything as grilling, including last end piece as "Bite-size Striploin"!
- 35 days = absolute deadline
1. Trimming & Precautions
- Start peeling silver skin from tail end for clean removal
- Selling the head well is critical! (Head is lean but very tender — sell confidently!)
- Side strip (churi) must stay attached and sell together. Even if it detaches at tail, reshape and include
- Head-side trim (5-7 cm) → sell as baby food or soup meat
- Discolors quickly when vacuum is broken/resealed. Once opened, sell ASAP!
- 3 weeks = absolute deadline
1. Trimming & Precautions
- Grade A = tail (leaf-shaped), Grade B = head. Very head portion (1-4 cm): remove only thick sinew
- For steaks: use center-to-tail only. Do NOT use head-side
1. Trimming & Precautions
- Remove surface hard fat, membrane, and bone fragments from sides
- Cut ~3 sections, slice against grain at 1-1.2 cm (too thick = tough!)
- Center split: only remove if excessive fat
KIMCHI MART uses Grade 1 intercostal — always verify grade on label!
1. Trimming & Precautions
- Braising: 2.5 cm on bone saw — cut BONE ONLY (cutting meat loses pieces!)
- Excessive fat between meat/bone: trim just enough, don't separate bone
- Low-meat pieces: separate meat, sell alongside braising portion
- Mix Grade B well with Grade A
- Vacuum seals break easily — check on receiving!
KIMCHI MART Korean beef ribs use Grade 1 — verify label!
1. Grilling
- Cut 1.0-1.3 cm. Clean-trim top fat and bottom membrane
- Grade B with excessive center fat: separate meat from bone, trim, sell meat only
- Minimizing trim scraps is top priority
2. Braising
- Cut 2.5 cm, trim fat/membrane, cut between bones
- Same Grade B handling as grilling
1. Trimming & Precautions
- Remove membrane & fat from both surfaces
- Thick end = Grade A, Thin end = Grade B
- Strong grain — ALWAYS cut straight (never diagonal!)
- 3 weeks = deadline
1. Trimming & Precautions
- Remove surface fat, cut straight
- Strong beef flavor — sell within 2-3 weeks
1. Precautions
- Be careful not to lose meat when trimming fat
- Organ-adjacent — sell within 2-3 weeks
1. Precautions
- Thick end = Grade A, Thin end = Grade B
- Trim both sides. Cut straight or diagonal against grain. Grade B: diagonal works well (thin)
- Organ-adjacent — sell within 2-3 weeks
1. Precautions
- For 699 display: mix A & B well
- Use everything for grilling; only truly unsalvageable goes to soup
- Too thick = too much texture. Cut ~1 cm
1. Precautions
- For 699 display: mix A & B well
- Thick grain — cut straight (no diagonals), slice thin (but maintain shape)
1. Uses
- Soup meat (most common) / Braised / Yukgaejang / Boiled
2. Trimming
- Remove hard fat and membrane — not 100%, but remove what's visible
3. Precautions
- Opening & re-vacuuming causes severe discoloration. Once opened, skin-pack everything immediately
1. Uses
- Boiled / Steamed: Top recommendation
- Braised / Soup meat
- Chewy Shank Grill: Cut for grilling, not too thick
2. Precautions
- Remove surface fat ONLY! Do NOT remove membrane (adds pleasant chewy texture)
Eye of Round (Hongdukke)
홍두깨
1. Uses
- Braised / Tartare & Sashimi / Ground meat / Beef pancake (Yukjeon) / Japchae
2. Precautions
- Remove surface membrane & fat before selling
- For tartare/sashimi: slice thin (textured cut — pay attention!)
- Very lean — versatile for many uses
Knuckle / Top Round (Doganisal)
설도 (도가니살)
1. Uses
- Bulgogi / Shabu-shabu / Tartare / Beef pancake
2. Precautions
- Grade A sells well, Grade B produces lots of scraps. Slice B thinner, sell through. Minimize marinated bulgogi usage
- Always check scraps before opening new stock. Use older inventory first!
- Grade A (sinew-free) also works great for tartare
1. Uses
- Bulgogi / Shabu / Tartare / Sashimi / Baby food / Ground / Japchae / Skewers / Grilling / Yukjeon
2. Precautions
- Versatile all-purpose cut!
- Use Grade A first. Wrap Grade B in plastic for bulgogi (NOT marinated). Zero waste!
- Don't over-trim before wrapping B — leave enough A on, or sinew gets exposed
1. Precautions
- Marbling varies greatly — select well-marbled for "Golden Blossom" processing
- No marbling → sell as brisket soup or bulgogi
1. Precautions
- Mix A & B when displaying. Grade B: 1.5 cm + mandatory scoring
- Remove surface membrane only. Internal membrane stays (thin, fine for grilling; remove for tartare/sashimi)
- Grade A = premium sashimi quality!
- Grade B: check for myositis (hard to touch) — mandatory removal!
1. Precautions
- Remove membrane/fat, roll in plastic wrap for "Silk Cut"
- Remove visible fat — not 100%
- Slice thin to maintain shape — MUCH thinner than bulgogi!
- Use everything; only unsalvageable goes to marinated bulgogi
Round for Tartare (Seolgit Yukhoe)
설깃 (육회)
1. Precautions
- Natural texture — thick = tough. Slice extremely thin!
- Excess inventory? Sell as ground meat
1. Precautions
- Remove membrane/fat, roll in plastic to shape
- Same thickness as Bidansal (extremely thin)
1. Precautions
- Remove membrane/fat, roll in plastic to shape
- Same thickness as Bidansal (extremely thin)
1. Precautions
- Remove surface membrane/fat, cut bite-size for display
- After breaking down chuck tender: do NOT re-vacuum. Skin-pack immediately! (Prevents inventory buildup)
1. Preparation
- Everything remaining after Blossom, High-Protein, Petit Tender → wrap in plastic for marinated bulgogi. No trimming needed!
- Slice thinner than regular bulgogi
1. Precautions
- Remove thick center sinew carefully, then process for tartare
- Head-end: slice thin where marbling is absent
1. Precautions
- Eye-of-chuck = "Kkodolbagi"; rest = marinated bulgogi. No membrane/fat removal for chuck
- Slice extremely thin! (Thick = tough)
- Marinated bulgogi: thinner than regular
- Add beef tallow (du-tae-gireum) to Kkodolbagi
1. Precautions
- Thinner end = Grade A, Thicker end = Grade B (same taste, shape difference)
- Hide fat: fatty side to LEFT on slicer!
- Past midpoint: fat increases, grain shifts. Rotate to cut against grain
- Hiding the fat is #1 priority!
SERVICIO AL CLIENTE — Manual Básico
Core Service Principles
All interactions must be delivered with a friendly, loud voice and energetic attitude.
Think of it as having a comfortable conversation with the customer.
When customers are in the store, minimize private conversations between staff. (If it's a topic the customer can laugh about too, it's okay! Just ensure customers never feel ignored or neglected.)
Think of it as having a comfortable conversation with the customer.
When customers are in the store, minimize private conversations between staff. (If it's a topic the customer can laugh about too, it's okay! Just ensure customers never feel ignored or neglected.)
1. Customer Entry
When a customer enters the store
- First staff to notice: "Welcome! Hello!" (loud, bright voice)
- Other staff: "Hello~!" (echo the greeting with equal energy)
- Put on your mask as soon as a customer enters! (Creates a hygienic impression)
- "Are you looking for a specific cut?" (Dedicated staff moves toward the floor)
Browsing customers
Ver Video- "Take your time looking around! Let me know if you need anything!"
- If customer shows interest or asks a question → respond immediately
- If you can't explain a cut: "Manager! Could you explain XXX please?" (Ask confidently!)
Direct-ordering customers
Ver Video- "Just tell me your preferred thickness and weight, and I'll slice it right away!"
2. Payment Process
Scale Measurement
Ver Video- Address the customer first, then proceed with weighing
- "Excuse me! Excluding the container weight, it came to XX grams!"
(Guide them to look at the scale, place tray to show zero) - "Thank you! I'll package it right away!"
POS Payment
Ver Video- "Let me help you with payment! You purchased XXX today, total is XXX won!"
- "Card received!" (Confirm card/cash/phone)
- "I'll help you earn points. Could you tell me your phone number from the beginning?"
Points Enrollment by Customer Type
- Returning customer: "Is this [name]? Thank you so much!"
- New customer:
"Thank you so much for your first visit! Were you referred by anyone?" (Always check referral source!)
"Our points earn 1% per purchase, and we'll send you texts about events and sales!"
"May I have your name?"
"We send a soup-meat coupon on your birthday. May I have your date of birth?"
(If female customers seem uncomfortable giving their age, just take month/day — staff estimates the birth year) - "Do you need a receipt?"
- "Thank you! I'll have it packaged right away!"
During review campaign periods: Guide customers to write reviews while their meat is being prepared. (No pressure!)
"Would you be able to spare just 1 minute? I'd love to give you an extra pack of Grade 2+ Korean beef!"
"Would you be able to spare just 1 minute? I'd love to give you an extra pack of Grade 2+ Korean beef!"
3. Points Enrollment — Persuasion Tips
Ver Video
Why actively recommend to customers who refuse:
Benefits: event/sale texts, points usable like cash, additional perks
Frame it as "you'll miss out" rather than "it has benefits":
Benefits: event/sale texts, points usable like cash, additional perks
Frame it as "you'll miss out" rather than "it has benefits":
- "You can only receive event notifications if you sign up for points!"
- "These points work like cash for buying meat! You'd be losing out if you don't!"
4. Coupon Usage
- All coupons apply at payment. Must select from the Discount/Coupon tab!
- When a coupon provides a product (not a discount), enter that product's price in the payment screen too
Example: Birthday coupon gives a free soup-meat pack → add its price to the transaction - PayHere coupons: Follow standard procedure (Discount tab → enter phone → select coupon)
- Naver coupons: Customer shows screen → press "Use coupon" button → provide the item
5. New Customer Welcome Package
Ver Video
"We have a lot of extras to give you, so let me explain!"
(Show each item to the customer while explaining)
"This green onion salad is washed fresh by us — you can eat it right away!"
"This is our homemade green onion sauce — drizzle it on the salad with some sesame oil and mix. It's amazing!"
"Lastly, this is Alps rock salt — it's great for dipping meat or for cooking!"
"Thank you for signing up today! Here's a welcome gift from us!"
(Show each item to the customer while explaining)
"This green onion salad is washed fresh by us — you can eat it right away!"
"This is our homemade green onion sauce — drizzle it on the salad with some sesame oil and mix. It's amazing!"
"Lastly, this is Alps rock salt — it's great for dipping meat or for cooking!"
"Thank you for signing up today! Here's a welcome gift from us!"
New customers MUST receive one of: Stew meat pack / Tteokgalbi pack / 499 product 100g / Wasabi
6. Customer Exit
Ver Video
Final Farewell
- "Thank you!! Be happy!!" (One staff at door, opens it for them. Running to the door = guaranteed smile!)
Situational Greetings + "Be happy!" (mandatory)
- Weekend: "Thank you! Have a happy weekend!"
- New Year: "Happy New Year!"
- Holidays: "Have a wonderful holiday!"
- Hot summer: "Thank you for coming even in this heat!"
- Cold winter: (concerned tone) "Thank you for braving the cold to visit us!"
- Nice weather: "Thank you for visiting us on such a beautiful day!"
- Rain/Snow: "Thank you for coming despite the rain/snow!"
3 Things Every New Employee Must Remember:
1. Always greet with a bright, energetic voice!
2. Respond immediately when customers hesitate or ask questions!
3. Give new customers a special experience!
Making customers HAPPY is the most important thing. Always think about how to make them happier!
1. Always greet with a bright, energetic voice!
2. Respond immediately when customers hesitate or ask questions!
3. Give new customers a special experience!
Making customers HAPPY is the most important thing. Always think about how to make them happier!
SERVICIO AL CLIENTE — Recomendaciones por Receta
Understanding the Recommendation Flow
When a customer names a dish or cut, follow this flow:
1. Confirm quantity: "How much do you need?"
2. Confirm preferences: Size / texture / specific cut? "Would you like it sliced?" "Tender or chewy?"
3. Continue the conversation — connect beyond just the meat
1. Confirm quantity: "How much do you need?"
2. Confirm preferences: Size / texture / specific cut? "Would you like it sliced?" "Tender or chewy?"
3. Continue the conversation — connect beyond just the meat
Soup Meat (Gukgeori)
- "How much do you need?"
- "Sliced or as a whole piece?"
- "I'll give you something delicious!" (Choose appropriate soup cut — usually brisket/yangji)
- If asked "What cut?": "It's brisket! Today's brisket is excellent!"
- If for miyeokguk (seaweed soup): "Whose birthday is it?"
→ "Everyone clap!! (give a free soup-meat pack as birthday gift) Happy birthday!"
Stew Meat (Jjigae-geori)
- "How much do you need?"
- "Tender or chewy?" (Tender = pork collar, Chewy = pork shoulder)
- If undecided: "Let me pick something delicious for you — go with collar!"
Baby Food (Iyusik)
- "How much do you need?"
- "Do you have a preferred cut for baby food?"
- If no preference: "How young is the baby?"
→ Very young = tenderloin (ansim); Older baby = bottom sirloin (boseopsal) - "Since it's for a baby, I'll sanitize the cutting board and hand-mince it with a knife!" (MUST mention this!)
- If asked "Why not use the grinder?": "Even if it's clean, multiple meats go through it. For babies, we always hand-mince!"
- (Make a heart shape with the minced meat) "I made a heart so your baby eats well!"
Curry
- "Beef or pork?"
- Beef: "I'll give you something delicious!" → choose from hongdukke, kkuri, boseop, yangji based on inventory. Don't name the specific cut unless asked
- If asked: explain based on what needs to sell that day
- Pork: "I'll give you tenderloin! How much?"
Braised Beef (Jangjorim)
- "Beef or pork?" (Pork → recommend tenderloin)
- Beef: "Do you shred it?"
- If shredding: "Lean or savory?"
→ Lean: "Today's eye of round (hongdukke) is great!"
→ Savory: "Today's brisket (yangji) is great!" - If not shredding: "Try beef shank (arongsatae) — it's incredible for braising!"
Boiled Pork (Suyuk)
- "How much do you need?"
- "Belly (samgyeop) okay?" → If yes: "Lean side or moderate fat?"
(Lean = michuri/tail-end, Moderate = rib-side) - If belly is too fatty: "I'll give you collar (moksal)!"
- If collar is too expensive: "Then shoulder (apdarisal)!"
- If shoulder is too fatty: "I'll trim all the fat off for you!"
- "I'll include bay leaves and star anise. Smell the star anise first before deciding to add it!"
Japchae
- "Beef or pork? How much?"
- Beef → eye of round (hongdukke)
- Pork → tenderloin or loin
Grilling
- "Beef or pork?"
- "Today's [cut] is perfectly aged and excellent!" (Recommend what needs to sell that day)
- "What thickness? Or shall I do standard grilling thickness?"
- If unsure: "Let me show you while I cut!" (Show the thickness) "Does this look good?"
Beef Tartare (Yukhoe)
- "Have you tried our tartare before?" (hands together)
- If yes: "Great, I'll skip the explanation and package it right away!"
- If no: "Let me explain!"
(Point to sauce) "This is our homemade sauce made with soybean powder. You don't need to add anything else."
(Point to ingredients) "Just add minced garlic, sesame oil, and egg yolk only, then mix!"
"We'll include green onion salad — tartare with the salad is incredible!" (thumbs up) - "How long is your drive home? If it's far, shall I add an ice pack?"
Unfamiliar Dishes (Meatball, Ragu, etc.)
- "Is that made with beef or pork?"
- "Does it need some fat or should it be lean?" (Think together with the customer)
- Fat → "Today's brisket (yangji) is great!"
- Lean → "Today's eye of round (hongdukke) is great!"
Green Onion Salad (Pachae) Offer
- "We have green onion salad too — let me include some for you!"
- If they decline: "Our pachae is really delicious though — could you try it just once?" (puppy eyes + aegyo)
- (Show the salad) "This is freshly washed by us."
- (Show sauce) "This is our homemade sauce — drizzle on the salad, add sesame oil, and mix!"
Language Caution
NEVER use these words when describing products:
"Tough" or "Fatty" → Instead say: "Has good texture" or "Has nice marbling"
"Tough" or "Fatty" → Instead say: "Has good texture" or "Has nice marbling"
LISTA DE PRODUCTOS & CÓDIGOS PLU
PORK PRODUCTS
| Item | Cut | Size | PLU | PREP | DISPLAY | ||
|---|---|---|---|---|---|---|---|
 | ❄🥩 | Pork Belly - Samgyupsal - Skin | Clean Cut - Machine | 1 cm | 9207 | ||
 | ❄🥩 | Pork Belly - Suyuk - Skin | Clean Cut - Machine | 3 cm | 9921 | ||
 | 🥩 | Pork Belly - Cross Cut / Skin Less | Cross | 4 mm | 9923 | ||
 | 🥩 | Pork Belly - Roll / Skin Less | Honeycomb | 1.5 cm | 9303 | ||
 | ❄🥩 | Pork Belly - Flower Cut / Skin Less | Clean Cut - Machine | 4 mm | - | ||
 | ❄🥩 | Pork Belly - Flat / Skin Less | Clean Cut - Machine | 1 cm | 9207 | ||
 | ❄🥩 | Pork Belly Half Cut (Skin Less) | Clean Cut - Machine | 1.5/1 cm | 9304 | ||
 | ❄🥩 | Pork Belly - Suyuk (Skin Less) | Clean Cut - Machine | 3 cm | 9924 | ||
 | ❄🥩 | Pork Belly Shabu - Flat | Clean Cut - Machine | 2 mm | 9922 | ||
 | ❄ | Pork Belly Shabu - Roll | Clean Cut - Machine | 2 mm | 9302 | ||
 | 🥩 | Boneless Pork Shoulder - Steak | Thick | 1.5 cm | 9212 | ||
 | 🥩 | Special - Pork Shoulder Set | Reg - Honey | 1.5 cm | 9221 | ||
 | 🥩 | Special - Pork Shoulder & Belly Skin Less | Reg - Honey | 1.5 cm | 9222 | ||
 | 🥩 | Mixed Pork for Soup | Chop | 2-3 cm | 9206 | ||
 | 🥩 | Pork Galbi / Honeycomb | Honeycomb | 1.5 cm | 9220 | ||
 | Pork Shoulder Shabu | Clean Cut - Machine | 2 mm | 9313 | |||
 | 🥩 | Pork Shank Steak Bone-In | Clean Cut - Machine | 1.5 cm | 9230 | ||
 | 🥩 | Pork Jowl - Hangjeong | Regular | 1 cm | 9158 | ||
 | 🥩 | Pork Jowl - Marbling | Reg - Curved | 0.5 mm | 9159 | ||
 | 🥩 | Special Set - Pork Jowl | Assorted Pack | 0.5 mm | 9160 | ||
 | 🥩 | Pork Loin Boneless | Katsu & Fry | 1.5 cm | 9224 | ||
 | 🥩 | Pork Loin Shabu Roll (Flat OK) | Clean Cut - Machine | 2 mm | 9227 | ||
 | 🥩 | Mixed Pork Ground | Ground | Ground | 9915 | ||
 | 🥩 | Pork Baby Back Rib Cut | Clean Cut | - | 9319 | ||
 | 🥩 | Pork Baby Back Ribs - Chain | Clean Cut - Machine | 3 cm | 9928 | ||
 | 🥩 | Pork Baby Back Ribs - Whole | Whole / Skin Out | - | - | ||
 | 🥩 | Pork Spare Rib Cut | Clean Cut | - | 9326 | ||
 | 🥩 | Pork Neck Bone | Clean Cut - Machine | 5 cm | 9311 | ||
 | 🥩 | Pork Front Feet | Clean Cut - Machine | 5 cm | 9306 | ||
 | 🥩 | Pork Hock | Clean Cut - Machine | Whole | 9316 | ||
 | 🥩 | Pork Bone - Femur for Soup | Clean Cut - Machine | 5 cm | 9317 |
BEEF PRODUCTS
| Item | Cut | Size | PLU | PREP | DISPLAY | ||
|---|---|---|---|---|---|---|---|
 | 🥩 | Beef Ribeye Thin Sliced - Bulgogi | Clean Cut - Machine | 2 mm | 9203 | ||
 | ❄ | Beef Ribeye Shabu | Clean Cut - Machine | 2 mm | 9106 | ||
 | 🥩 | Beef Ribeye Saewoo (Shrimp Cut) | Shrimp | - | 9216 | ||
 | 🥩 | Beef Ribeye Steak | Steak | 1.5 cm | 9138 | ||
 | 🥩 | Special Beef Set | - | 0.5 cm | 9171 | ||
 | ❄🥩 | Beef Brisket Shabu (Flat) | Clean Cut - Machine | 2 mm | 9162 | ||
 | ❄🥩 | Beef Brisket Shabu (Roll) | Clean Cut - Machine | 2 mm | 9163 | ||
 | ❄🥩 | Beef Brisket Steak | Steak | 1.5 cm | 9164 | ||
 | ❄🥩 | Beef Brisket Whole | Whole | - | 9166 | ||
 | ❄🥩 | Beef Navel Shabu | Clean Cut - Machine | 2 mm | 9127 | ||
 | ❄🥩 | Beef Navel Steak | Thick Sliced | 1.5 cm | 9168 | ||
 | 🥩 | Beef Chuck Top Blade / Steak (Buchaesal) | Steak | 1.5 cm | 9153 | ||
 | 🥩 | Beef Chuck Top Blade Shabu | Clean Cut - Machine | 2 mm | - | ||
 | 🥩 | Beef Chuck Flap Tail (Salchisal) | Galbisal | 0.5 cm | 9202 | ||
 | 🥩 | Beef Chuck Flap Steak | Steak | 1.5 cm | - | ||
 | 🥩 | Beef Eye Round (Hongduggae) | Steak | 1.5 cm | 9170 | ||
 | 🥩 | Beef Eye Round Shabu | Clean Cut - Machine | 2 mm | - | ||
 | 🥩 | Beef Skirt Steak | Steak | 1.5 cm | 9134 | ||
 | 🥩 | Beef Skirt Shabu | Clean Cut - Machine | 2 mm | - | ||
 | 🥩 | Beef Short Rib / 3-Bone (LA Galbi) | Clean Cut - Machine | - | 9205 | ||
 | 🥩 | Beef Short Rib Bone (For Soup) | Clean Cut - Machine | - | 9156 | ||
 | 🥩 | Boneless Beef Short Rib (Galbisal) | 3-4 Bones Meat | 0.5 cm | 9215 | ||
 | 🥩 | Beef Short Rib for Stew | Clean Cut - Machine | - | 9149 | ||
 | 🥩 | Beef Back Rib | - | - | 9167 | ||
 | 🥩 | Beef Chuck Short Rib w/ Bone | 4 Bones | - | - | ||
 | 🥩 | Beef Chuck Short Rib (For Stew) | Clean Cut - Machine | - | 9161 | ||
 | 🥩 | Beef Chuck Short Rib (Galbisal) | 4 Bones | 0.5 cm | 9219 | ||
 | 🥩 | Beef Ground | Machine | - | 9914 | ||
 | 🥩 | Mixed Beef for Soup | Hands Special | - | 9137 | ||
 | Hanger Steak / Tosisal (토시살) | Hands Special | 0.5 cm | - | |||
 | Shoulder Tender / Jebichuri (제비추리) | Hands Special | 0.5 cm | - | |||
 | Inside Skirt / Anchangsal (안창살) | Hands Special | 0.5 cm | - | |||
 | Flap Meat / Chimasal (치마살) | Hands Special | 0.5 cm | - | |||
 | Chuck Flap Tail / Salchisal (살치살) | Hands Special | 0.5 cm | - | |||
 | Flat Iron / Buchaesal (부채살) | Hands Special | 0.5 cm | - | |||
 | Rib Fingers / Neukgansal (늘간살) | Hands Special | 0.5 cm | - | |||
 | Short Plate / Usamgyeop (우삼겹) | Hands Special | 0.5 cm | - | |||
 | Ribeye Cap / Saewoosal (새우살) | Hands Special | 0.5 cm | - | |||
 | Ribeye Roll / Deungsim (등심) | Hands Special | 0.5 cm | - | |||
 | Eye of Round / Hongduggae (홍두깨) | Hands Special | 0.5 cm | - | |||
 | Lifter Meat / Deotsal (덯살) | Hands Special | 0.5 cm | - |
ESPECIFICACIONES DE PEDIDO — Cortes Especiales
IMPORTANT: These specifications MUST be confirmed with suppliers when placing orders. Incorrect specs result in yield loss and quality issues.
Hanger Steak, Cleaned
토시살 (Tosisal)
MUST request "Peeled/Denuded" — membrane removal is mandatory when ordering.
Shoulder Tender (Teres Major)
제비추리 (Jebichuri)
Order the product in "Whole" form.
Inside Skirt Steak, Peeled
안창살 (Anchangsal)
Inside skirt is closer to Korean Anchangsal than the outside skirt. Always specify "Inside."
Beef Flap Meat (Sirloin Flap)
치마살 (Chimasal)
MUST request "Peeled" — without this spec, yield loss can reach 40%.
Chuck Flap Tail
살치살 (Salchisal)
Must be Prime Grade for grilling applications.
Flat Iron (Top Blade)
부채살 (Buchaesal)
This cut must be separated from the Shoulder Clod.
Rib Fingers (Intercostal)
늘간살 (Neukgansal)
Confirm product is "Peeled" — membrane and bone-side tissue removed.
Short Plate (Beef Belly)
업진살 (Eopjinsal)
Verify that it is "Boneless" and "Trimmed."
Ribeye Cap (Spinalis)
새우살 (Saewoosal)
Spinalis product must be produced from Deckle-off ribeye.
Ribeye Roll, Export Style
알등심 (Al-deungsim)
Request "Lip-off" — fatty tail end removed.
Eye of Round
홍두깨살 (Hongduggaesal)
Request "Denuded" — all external fat fully removed.
Lifter Meat (Blade Meat)
꽃등심덯살 (Kkot-deungsim-deotsal)
WARNING: Do NOT confuse with Ribeye Cap Meat (Spinalis). These are different products.