Hanwoo 1++ Beef Endcuts

Endcuts offer a less uniform silhouette, not a lesser experience. Because they come from the ends of the same ribeye, sirloin and tenderloin used for regular steaks, each pack carries the character of its parent cut. Ribeye is the richest of the three, with generous marbling that lends juiciness and a full, rounded beef flavor. Sirloin is leaner and more structured, offering a satisfying beefiness and an easy balance between tenderness and chew. Tenderloin is the most delicate: lean, fine-textured and exceptionally tender, with a softer, subtler profile.

Their irregular shape can create a mix of thicker and thinner sections, so the cook has freedom. Keep larger pieces whole for an intentionally rustic steak, or cut them into even portions for faster cooking. The 21-day wet aging remains part of the product’s preparation, and the 1++ grade remains unchanged. What varies is presentation—wedge, tail, medallion or uneven steak—not the quality of the meat. These are premium Hanwoo cuts with a practical, delicious looseness to their form.

• For irregular-cut steaks: Keep larger pieces whole and sear or grill them, adjusting the cooking time to the thickest part rather than expecting every edge to finish at once.
• For yakiniku: Chill the beef until firm, slice thinly across the grain and cook quickly over high heat.
• For salpicao: Cut the sirloin or tenderloin endcuts into even cubes, then sear in small batches with garlic and butter.
• For stir-fries: Slice the sirloin thinly and cook briefly with vegetables, ginger and a savory sauce.
• For skewers or rice bowls: Portion the endcuts into similar-sized pieces so they brown evenly.
• Choose by cut: Ribeye brings the most richness, sirloin offers balanced beefiness, and tenderloin gives the softest bite.

For food safety, cook whole beef steaks to at least 63°C and allow a three-minute rest. Slice or portion uneven pieces before cooking when more uniform doneness is preferred.

A whole muscle does not form a perfect rectangle. As a butcher portions even steaks from ribeye, sirloin or tenderloin, tapered end pieces remain. Those pieces may be narrower, thicker at one side, or composed of several smaller sections. The name endcut describes this position and shape; it does not signal a lower meat grade.

In this selection, the beef is still Hanwoo 1++ and still prepared with the same 21-day wet aging. Keeping these pieces as purposeful cuts also gives excellent beef a useful place at the table instead of judging it only by visual uniformity. For cooks who value flavor over symmetry, endcuts are a smart way to explore different textures, portion sizes and preparations from three celebrated steak cuts.

Keep frozen at or below -18°C. Do not refreeze once thawed.

For best results, thaw slowly in the refrigerator for 12–24 hours.

Once thawed, keep refrigerated at 0–2°C and consume within 24 hours.

Avoid rapid thawing at room temperature to preserve texture and flavor.