Although paper-thin, each slice of brisket point delivers an intense burst of nutty goodness. The white parts, often mistaken for fat, are actually layers of cartilage, earning it the nickname "white meat." The more you chew, the more its nutty flavor comes to life. Beyond grilling, this versatile cut shines in soups, stews, noodles, salads, and countless other dishes.
 
Scan the QR code to access the traceability information for this Korean beef.