Korean Raw Beef

Breakdown of Raw Beef

Korean raw beef is essentially beef tartar. So, if you go to your local butcher to ask for a cut of beef, ask him for his preferred cut for beef tartar. The cut should be a low-fat cut. Low fat is key for eating raw beef; no one wants to chew on raw fat. Make sure you keep the beef cuts cold when transporting them back to your house, and then place them right into the fridge or freezer.

• Brisket (앞다리) This cut is low in fat, tough, and muscular.
• Shank (사태)  This cut is tough and muscular. This cut is inexpensive.
• Rump (우둔) This cut of meat is very meaty and soft. It has little fat and is inexpensive.
• Sirloin (채끝) This cut has little fat and is decently tender. This cut is used at expensive restaurants.