This cut of meat refers to the meat located in the hindquarter of the cow. 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…
Beef Tenderloin (안심 / an-sim)
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….
Beef Neck/Chuck (목심 /mok-ssim)
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….
Beef Rib (갈비 / Gal-bi)
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….
Beef Plate & Flank (양지/ yang-ji)
The term 양지 includes plate, flank, and brisket. This meat cut classification includes the front chest and belly of the cow. The plate and flank are located on the lower belly of the cow. The Brisket is located on the…
Beef Shank (사태/ Sa-tae)
The meat cut classification 사태 refers to both the front and back legs of the cow. There are further Korean meat cut classifications that go into detail about the uses and textures of different sections of the front and back…
