This cut can be broken down based on the spine of the cow. Meat cuts are cut along the 1st to 13th thoracic vertebrae. The American Ribeye cut includes the flower loin and the lower/bottom loin.
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:
Upper Loin (윗등심/witt-teung-sim)
Location On Animal: This cut runs from the 1st Thoracic vertebra of the spine to the 5th Thoracic vertebra. This cut is more specific to Korean meat cut specifications. It contains parts of the Ribeye cap (새우살), which is a muscle surrounding the outside of the ribeye. This is along the back of the cow.
Uses: This cut can be used for 구이 (Grilled/Thin Sliced Grilled), 샤브샤브 (Thin Sliced Hot Pot), 스태이크 (Steak).
Notes: This shrimp-shaped muscle is important to look out for when buying this cut; the bigger the better. This cut also includes the chuck flap tail (살치살) and Tteok-sim (떡심), which is a chewy ligament that may or may not be removed.
Flower Loin (꽃등심/kkott-teung-sim)
Location On Animal: This cut runs from the 6th Thoracic vertebra of the spine to the 9th Thoracic vertebra. This is along the back of the cow.
Uses: This cut can be used for 스태이크 (Steak), 샤브샤브 (Thin Sliced Hot Pot), 구이 (Grilled).
Lower/Bottom Loin (아랫등심/a-raett-teung-sim)
Location On Animal: This cut runs from the 10th Thoracic vertebra of the spine to the 12th Thoracic vertebra. This is along the back of the cow.
Uses: This cut can be used for 스태이크 (Steak), 샤브샤브 (Thin Sliced Hot Pot).
Chuck Flap Tail (살치살/sal-chi-sal)
Location On Animal: This cut is located at the front of the sirloin, which is close to the rib and short loin.
Uses: This cut is used for 스태이크 (Steak), 덮밥 (Beef Rice Bowl), 전 (Pancake), 구이 (Grilled).
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