The 앞다리 is located below the shoulder (the chuck) and includes the upper front leg meat of the cow.
The brisket and fore shank are classified as two different cuts, but they are next to each other in this area. The brisket comes from the chest area. In Korean, brisket is under the meat cut classification term “양지” and is in the front chest area.
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:
Chuck Tender (cut name) or Mock Tender (market name) (꾸리살/kku-ri-sal)
Texture/Fat: This cut has a small amount of marbling throughout and a light flavor.
Uses: This cut if often used for 육회 (Raw), 국/육수 (Soups/Broth), or 불고기 (Grilled).
Special Prep: Before using, you need to remove the connective tissue. It is usually cut thinly or chopped into small pieces.
Top Blade, Flat Iron, or Top Blade Steak (부채살/bu-chae-ssal)
Location On Animal: This cut is attached to the shoulder blade.
Texture/Fat: It has less fat and is more tender.
Uses: This cut is used for 구이 (Grilled), 불고기 (Bulgogi)
Special Prep: When sliced into a steak shape, it has a thicker white tendon line running through the piece of meat that may (Flat Iron’s tendon is removed) or may not (Top Blade’s tendon is not removed) be removed.
Front Leg Meat (앞다릿살/ap-tta-rit-ssal)
Texture/Fat: This cut is low in fat and has connective tissue.
Uses: It can be used for 국,곰탕,설렁탕 (Soups), 육수 (Clean Flavored Broth), 구이 (Grilled), 불고기 (Bulgogi), and 장조림 (Braised).
Finger or Rib Finger Meat (갈비덧살/gal-bi-deot-sal)
Location On Animal: This cut includes meat taken from in between the ribs.
Uses: This cut can be used for 구이 (Grilled), 샤브샤브 (Hot Pot), 전골 (Jeongol), 불고기 (Bulgogi).
Bu-chae-dop-kkae-sal (부채덮개살)
Location On Animal: This cut is directly translated as fan-covered meat and refers to the meat on the shoulder blade, which the bone of the shoulder blade looks like a fan shape.
Uses: It is used for 불고기 (Bulgogi), 국 (Soups).
Special Prep: It is best to use this cut thinly sliced.
