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:
Neck/Chuck (목심살 /mok-ssim-sal)
Location On Animal: The chuck is located in the shoulder and neck of the cow.
Texture/Fat: The texture and fat level can vary based on the section of the chuck.
Uses: It is often used for 곰탕/국/전골 (Soup), 불고기 (Bulgogi), 샤브샤브 (Hot Pot), 육회 (Raw).
Special Prep: This cut can be tough, so it is best used thinly sliced or simmered until tender.
