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 front chest area 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 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:
Brisket (양지머리/yang-ji-mo-ri)
Texture/Fat: The brisket cut contains both fatter and leaner sections. The way it is trimmed can vary.
Uses: It can be used for 수육 (Simmered), 전골 (Jeongol), 육수 (Broth), 장조림 (Braised), 찌개,곰탕,국밥 (Soybean/Yukgaejang Soups), Pyeonyuk (편육)
Special Prep: This cut of meat is best when cooked for a long time.
Thin Sliced Fatty Brisket Point (차돌박이/cha-dol-ba-gi)
Location On Animal: This cut is thin-sliced meat from the fatty part of the brisket cut.
Uses: It can be used for 구이 (Grilled), 샤브샤브 (Hot Pot), 불고기 (Bulgogi), 찌개 (Kimchi/Soybean/jjamppong Soup).
Special Prep: It cooks very quickly on the grill and in soup, so do not overcook this cut.
Short Plate or Beef Plate (업진살/op-jjin-sal)
Texture/Fat: This cut is higher in fat and tender.
Uses: It can be used for 수육 (Simmered), 구이 (Grilled Thinly Sliced), 불고기 (Bulgogi), 국 (Soup Thinly Sliced)
Special Prep: This cut is also known as 우삼겹 (woo-sam-gyeop) when it is thinly sliced.
Inside Skirt (업진안살/op-jjin-an-sal)
Texture/Fat: It has a chewy texture.
Uses: This cut is best 구이(Grilled), 덮밥 (Grilled Rice Bowl), 무국/곰탕(Soup)
Special Prep: Before using, make sure to remove the silver skin/membrane.
Thin Flank (치마양지/chi-ma-yang-ji)
Uses: It can be used for 구이 (Grilled), 국 (Seaweed/Soybean/Yukgaejang Soup), 육수 (Broth), 장조림 (Braised).
Special Prep: This cut can be torn along the grain and used in various recipes after cooking for some time. It can also be sliced across the grain thinly and grilled.
Flap Meat or Sirloin Flap (치마살/chi-ma-sal)
Texture/Fat: This cut is tender and savory.
Uses: This cut can be used for 육전 (Pancake), 구이 (Grilled), 덮밥 (Rice Bowl), 육회(Raw).
Special Prep: Slice this cut against the grain before grilling.
Flank Steak (앞치마살/ap-chi-ma-sal)
Texture/Fat: This cut has a coarse, chewy texture and savory, rich flavor.
Uses: It can be used for 탕/찌개/국밥 (Kimchi/Soybean Soup), 구이 (Grilled), 장조림 (Braised).
Special Prep: This meat can be torn along the grain or sliced thinly across the grain and grilled. You must remove the connective tissue/membrane before using.
