Butcher's Secrets
USDA Choice Angus Beef Samgyupsal Cut - 500g
USDA Choice Angus Beef Samgyupsal Cut - 500g
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Bring the authentic Korean BBQ experience home with our USDA Choice Angus Beef Samgyupsal (also celebrated in Korea as Chadolbaegi). Cut from premium American grain-fed Beef Short Plate (Belly), this cut features the perfect ribbon-like ratio of rich, savory meat and creamy white marbling.
Precision machine-sliced to the ideal thickness, these beef strips cook in seconds on a screaming-hot tabletop grill or cast-iron pan, rendering into crispy, juicy, melt-in-your-mouth bites that pair magically with sesame oil, salt, and samjang.
Product Highlights:
- Grade: Authentic USDA Choice Angus Beef
- Cut: Thinly Sliced Beef Short Plate / Belly (Chadolbaegi Style)
- Weight: 500g pack
- Packaging: Vacuum-sealed fresh-frozen to prevent ice crystal formation and keep slices intact
- Versatility: Perfect for Korean BBQ, Shabu-Shabu hotpot, Sukiyaki, beef rice bowls (Gyudon), or quick stir-fries
- Delivery: Dispatched in temperature-controlled packaging via our in-house cold chain riders within 24–48 hours across Metro Manila.
How to Cook Beef Samgyupsal (KBBQ Style)
Because these slices are thin and marbled, they cook lightning-fast! High heat is essential to achieve crispy, golden edges without overcooking.
- Thaw Gently: Thaw the package in your refrigerator for a few hours, or submerge the sealed pack in a bowl of cold tap water for 15–20 minutes. Keep cold until ready to cook so the ribbons hold their shape.
- Preheat Grill or Pan: Heat a non-stick skillet, cast-iron pan, or tabletop KBBQ grill plate over medium-high heat until hot. Do not add oil—the beef belly renders its own natural fat instantly.
- Quick Flash Cook: Lay the slices flat on the grill. Cook for just 20 to 30 seconds until the fat curls and bubbles. Flip and cook for another 10 to 15 seconds until lightly golden.
- Classic KBBQ Dip: Dip the hot beef immediately into a small dish of toasted sesame oil mixed with fine sea salt and cracked black pepper, or wrap it in crisp lettuce with a dab of samjang (Korean soybean-chili paste) and kimchi.
Other Ways to Enjoy:
- Japanese Gyudon (Beef Rice Bowl): Simmer slices for 2 minutes in a dashi broth with sliced onions, soy sauce, and mirin, then serve over steamed rice.
- Hotpot & Shabu-Shabu: Swirl raw slices in boiling broth for 10–15 seconds until fully cooked.
Nutrition Highlights
Serving Size: 500g (17.6 oz) Raw USDA Choice Angus Beef Short Plate
| Nutrient | Amt (approx.) | %DV | Key Benefit |
|---|---|---|---|
| High-Quality Protein | ~85g | 170% | Essential amino acids for muscle maintenance and recovery |
| Natural Intramuscular Fat | Rich | — | High-satiety fats ideal for Keto, low-carb, and carnivore diets |
| Bioavailable Heme Iron | ~10.5mg | 58% | Readily absorbable iron that fuels energy and healthy blood cells |
| Zinc | ~14mg | 127% | Critical mineral for immune defense and cellular enzyme health |
| Vitamin B12 | ~9.0µg | 375% | Supports nerve cell integrity and natural metabolic stamina |
Frequently Asked Questions (FAQ)
Is this pork or beef?
This is 100% USDA Choice Angus Beef. While the word "Samgyupsal" in Korea traditionally denotes pork belly (literally meaning "three-layered meat"), in the Philippines, diners commonly use the term "Beef Samgyupsal" for thinly sliced beef short plate (known as Chadolbaegi in authentic Korean restaurants).
What cut of the steer is this?
This is sliced from the USDA Short Plate (Beef Belly) primal, located directly below the rib cage. It is known for its alternating layers of sweet, grain-fed fat and rich Angus muscle fibers, which guarantees that it never dries out when grilled.
Can I cook this frozen directly from the freezer?
For best results on a grill, thaw it gently so you can separate the ribbons flat on the pan. However, if using it in boiling shabu-shabu, hotpot, or ramen, you can drop the slices directly into simmering soup straight from frozen!
