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With restaurants closing left and right due to high costs, some are finding creative ways to survive. This documentary reveals the secrets behind restaurants that sell premium Korean beef at unbelievably low prices, opting to sell at a lower cost rather than closing down. In a time of inflation and rising operational costs, meat restaurants, especially those selling expensive beef, are struggling. However, some are thriving by using unique survival strategies. This film introduces two such businesses. One butcher restaurant in Gyeonggi-do uses a clever marketing tactic by selling Korean beef hangover soup for an astonishing 2,800 won. This low-priced lunch item attracts a crowd, many of whom return in the evening with friends to buy the restaurant's main dish: high-quality Korean beef. The owner also handles the butchering himself, ensuring quality while maximizing profit margins. Another restaurant, run by a passionate couple, sells prime-grade U.S. beef sirloin for just 2,900 won per 100g. To ensure the meat is perfectly prepared, they receive fresh beef every five days and butcher it themselves. To enhance the flavor, they use charcoal made from bamboo. The couple even makes their side dishes, such as spicy cold noodles and pickled radishes, from scratch. This documentary explores how these dedicated individuals are keeping their businesses alive and providing high-quality, affordable food to their customers through sheer hard work and innovative thinking.