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…
What Is 목심? Korean Beef Neck and Chuck Explained
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…
What Is 갈비? Korean Beef Rib Explained
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…
What Is 양지? Korean Beef Plate and Flank Explained
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….
What Is 사태? Korean Beef Shank Explained
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…
What Is 앞다리? Korean Beef Front Leg Explained
Beef Front Leg Area (앞다리/ap-tta-ri) 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…
