Yuksik Note by SAERIM · Specialty pork cuts
Raw Pork Makchang (Rectum)
Raw makchang for restaurants that want to pre-grill their own way
01 · Story
Why this product exists
For some restaurants, the pre-cooking method is the signature. For them we prepared raw makchang with only the washing and trimming finished to SAERIM's standard. How you boil it is yours to decide.
02 · Features
Key features
Supplied raw, washed and trimmed
Each restaurant chooses its own pre-cooking method
Shipped fresh right after slaughter
03 · Process
Production process
- Receiving right after slaughter
- Purified-water washing
- Trimming
- Hygiene inspection
- Chilled/frozen packaging
The entire process follows SAERIM's 8-step quality journey.
04 · Packaging
Specifications
| Net weight | Provided on inquiry |
|---|---|
| Packaging | Chilled or frozen · vacuum pack |
| Units per case | Provided on inquiry |
| Storage | Provided on inquiry |
| Shelf life | Provided on inquiry |
| Ingredients | Provided on inquiry |
| Origin | Provided on inquiry |
| HS code | Provided on inquiry |
| Specification sheet (PDF) | Provided on inquiry |
05 · Use Cases
Use cases
- Grilled makchang restaurants
- Direct-flame pre-grilled dishes
- Hot pot
FAQ
Frequently asked questions
Storage temperature and shelf life?
Frozen products are stored at -18℃ or below. Shelf life is based on the production date on the pack; see each product's specification table.
Country of origin?
Raw material origin is stated in each product's specification table and on the pack label.
Same-day shipping cut-off?
Orders confirmed before 10:00 KST ship the same day as a rule (domestic).
Is this product available for export?
Export of pork and pork by-products is limited to countries with a quarantine agreement with Korea. Tell us the destination and we will confirm availability and required documents.
06 · OEM Available / 07 · Order
This product can also be made under your brand
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