Beef King Beef Noodle Restaurant Introduction
Beef Master has been in operation for 13 years. The reason it has gained favor among food enthusiasts is due to the owner's insistence on the quality of ingredients. They choose precious Taiwanese beef that costs three times more than usual and contains no water. Only the finest cuts of fatty and lean beef are selected, and a dedicated driver delivers the meat directly from Tainan to four locations every day between 5 PM and 9:30 PM, ensuring that the beef is served within eight hours, which is incredibly fresh. Beef Master's signature beef hot pot modifies the traditional method of boiling fresh beef, referencing the Japanese shabu-shabu style, allowing customers to easily enjoy the best texture of the beef. The soup base is not taken lightly; it is made using beef bones, paired with Taiwanese tomatoes, white radish, and mountain-grown cabbage, presenting a natural aroma and sweetness without the need for seasoning. The beef is hand-sliced, and the owner recommends that when cooking the meat, it should change color just right. The beautifully marbled pink beef is rich in flavor, tender, and melts in your mouth, undoubtedly pampering your palate.
