Korean cuisine uses different meat cut sections and names compared to American cuisine. Korean meat cuts can be classified based on different sections that are portioned for example the difference between an American classified cut and Korean classified cut could be as specific as which rib bones are included in that cut.
All these differences and specifications can be confusing and also difficult to obtain in America unless you can get super specific with your butcher. So, I decided to simplify the various meat cuts for the average home cook to reference.
