Traditional Taiwanese Beef Noodles made with a half tendon half intercostal slow cooked stew. Simmered slowly in our secret spicy stock for 6 hours so its full and rich flavor of beef throughout every mouthful. We sourcing AACo Wagyu (QLD) and Josdale black angus 100% grass fed (Gippsland, VIC)
This is the reason why you would find that our cuts less fatty but yet tender, juicy and fresh. We use the intercostal, which allows us to combine the traditional flavours of the Tendons which adds to the texture and healthy gelatinous nature of the soup and whole Wagyu Chunks to create the best of both worlds in a more balanced combined premium overall flavour.
.png?w=520&h=253)
