I followed a Korean cut classification that aligns with how these meat cuts are organized in Korean standards. Some cuts of meat may be next to or near the main classification but still be considered to fall under that category.
Korea uses over 100 meat cut classifications. Some meat cuts that fall under this cut are the following:
Rump Cap/Sirloin Rump/Top Sirloin Butt (보섭살/bo-seop-ssal)
Location On Animal: This cut is located on the upper hip area of the cow.
Uses: This cut can be used for 육회 (Raw Meat), 불고기 (Thin-sliced Marinaded), 볶음 (Stir-fried), 스테이크 (Steak), 구이 (Grilled).
Outside/Bottom Round (설깃살/sol-git-ssal)
Location On Animal: This cut is located on the back leg area.
Texture/Fat: This cut is low in fat.
Uses: This cut can be used for 불고기 (Thin-sliced marinaded), 전골 (Soup), 찌개 (Soup), 장조림 (Soy braised), 구이 (Thin-sliced Grilling), 샤브샤브 (Hot Pot), 찜 (Steamed), 육회 (Jerky).
Notes: This cut can be less delicious for grilling because it is so lean and because of the texture, but it can be used thinly sliced.
Front Upper Section of Outside Round (설깃머리살/sol-gin-mo-ri-sal)
Location On Animal: This is a Korean cut that is from the 설깃살 cut. It focuses on the upper front to middle section of that cut on the back leg of the cow.
Uses: This cut can be used for 전골 (Soup), 찌개 (Soup), 장조림 (Soy braised), 샤브샤브 (Hot Pot), and 구이 (Grilling).
Notes: This cut can be used for 구이 (Grilling), but the tough membrane on the outside must be removed first for a more tender texture.
Kneecap/Knuckle (도가니살/do-ga-ni-sal)
Location On Animal: This cut includes meat around the knee and upper thigh of the back leg of the cow.
Texture/Fat: This cut has cartilage and membrane seperating the sections fo the cut.
Uses: This cut can be used for 도가니탕 (Soup), 장조림 (Soy braised), 육회 (Raw Beef), 불고기 (Thin-sliced Marinade), 육수 (Broth).
Notes: This cut can be further broken down into three parts.
- 알도가니살 (al-do-ga-ni-sal): Inner beef knuckle that can be used for 스태이크 (Steak).
- 윗도가니살 (witt-do-ga-ni-sal): Upper knuckle.
- 아래도가니살 (ar-ae-do-ga-ni-sal): Lower knuckle.
Tri-tip (삼각살/sam-gak-ssal)
Location On Animal: This cut is at the tip of the sirloin.
Texture/Fat: This cut has marbling.
Uses: This cut can be used for 구이 (Grilling), 육회 (Raw), 스태이크 (Steak), 볶음 (Stir-fried)
Notes: This cut is in a triangle / 3-point shape.
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