When cutting the Beef Brisket (it’s called ‘Cha-dol-bak-ee’ in Korean), Sometimes it has a lot of white parts. The thing, like an oblong bone, adjoins on the white surface. If the guests chew on the oblong bone part while eating they could feel a stiff texture rather than a mild one. So, I’m going to cut these bone things off like this. On the other side also, if the white area is too wide it needs to be cut off a little bit, or it would taste greasy because it’s mixed with some oil. I adjust the overall ratio of the red and white parts by hand-cut. So, the customers would eat more deliciously, then using a machine to cut the Brisket. It’s been 22 years since our store opened. I’ve been slicing Brisket for 22 years as ever consistently. The most important thing is the thickness of the slices should be 1mm when the knife is inserted, and 1mm of the thickness when it comes out in the same. So that all sides have the same thickness. If it’s 1mm thick of the slice when the knife goes in but when it comes out to 5mm, it will be getting tough while chewing. Cutting with a knife is possible only after a long time of know-how. Even if ordinary people cut well, it can be 1mm thickness when the knife entering, and 3 or 4mm thick when coming out. These Ribeyes are trimmed in advance for selling today. I remove all the white fat parts from these ribeyes. and serve it with small pieces to make customers eat more easily. It’s one serving of Brisket and Ribeye respectively. It’s a piece of pure beef-fat. Rub it on the grill as a whole. With it down, Set the heat to medium. Bake the Brisket at a first. Put the Seasoned spicy green onions on the edge. It’s delicious even if you just eat before cooked, but if you bake it on the grill, the smell of the green onion is not that strong, you can eat a lot, and it could be not that spicy. It’s tasty. You don’t need to bake the green onions for long, just until they can be bent easily without breaking. Place the cooked meats on the green onion. And turn over them. Eat the meat wrapped in the seasoned green onions. If you taste bland, dip it in salt a little bit and try again. I tend to cut the ribeyes thick. About 10mm thickness. When the some juices come up over the meat, it’s a better time to turn over them over. And the ribeyes are served cut for removing the fats. I have been serving the meat trimmed down, it’s quite easy for customers to eat. I always go to the Beef-market, get the freshest meats at 6 a.m., and do the primary operation at my store. I am cutting out all the unnecessary parts, like fat, trimming them and serving to customers always. The quality of the meat is so good, The meat juices remain inside itself. Marbling’s good, too. All the ribeyes grade is 1++. Since we only deal with cows, the tastes could be very plain and soft. Senior people often come and enjoy it. When you turn it over at this time, Raw meat is usually cooked on the outside, but when it’s not cooked well inside, it tastes like it’s curled up. So you should cook some inside. They are well cooked from side to side, And when it turns in the red inside, This status of the meat is quite delicious. The seasoned green onion is most of our customers’ favorite side dish. I suggest to eat it by wrapping the ribeye. When it tastes a little bland, dip in the salt. This is one serving.