Seokshin Hanu 석신한우 石信韓牛

Inside the north gate of Majang Livestock Market, a butcher in business since 1987 has added wet-aging and water-aging equipment and now sells Hanwoo beef sorted by both cut and aging method. Wet-aged beef stays vacuum-sealed in a cold room for 30 to 50 days, holding in moisture as it ages, while water-aged beef sits sealed in cold water, which keeps its temperature steadier than air. Ribeye (deungsim) and chuck flap (salchi) carry dense marbling, tenderloin (anshim) runs lean with soft fibers, and striploin (chaekkeut) has a straighter grain. Water-aged pork neck and belly are sold separately, and gift sets pair the four beef cuts with abalone. Shoppers either take the meat home or carry it to one of several Majang-dong charcoal grill restaurants the shop works with, and packing for camping or long trips is available.