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:
Pork Lower Leg/Ham (돼지 볼기살/ dwae-ji ap-tta-rit-ssal)
Location On Animal: This cut is located on the inner thigh of the back pork leg.
Texture/Fat: This cut has a soft, chewy texture and is lower in fat.
Uses: This cut is best used for 완자전 (Meatball Pancake), 장조림 (Soy-braised), 불고기 (Seasoned Thin-sliced), 찌개 (Soup), 산적 (Pancake), 탕수육 (Deep-fried).
Pork Outside Round (돼지 설깃살/dwae-ji sol-git-ssal)
Location On Animal: This cut is located on the outer thigh of the back pork leg.
Texture/Fat: This cut is lower in fat.
Uses: This cut is best used for 찌개 (Soup), 탕 (Soup), 불고기 (Seasoned Thin-Sliced), and 탕수육 (Deep-fried).
Pork Knuckle/Cushion(돼지 도가닛살/dwae-ji do-ga-nit-ssal)
Location On Animal: This cut is located around the knee section of the back leg of the pig.
Texture/Fat: This cut is lower in fat.
Uses: This cut is best used for 수육 (Boiled), 탕 (Soup), 탕수육 (Deep-Fried), 찌개 (Soup), and 불고기 (Seasoned Thin-Sliced).
Pork Eye of Round (돼지 홍두깨살/dwae-ji hong-duk-kae-sal)
Location On Animal: This cut is located in the pig’s inner rear leg area, in the hip area.
Texture/Fat: This cut is lean but juicy.
Uses: This cut is best used for 구이 (Grilling), 육전 (Meat Pancake)
Pork Rump (돼지 보섭살/dwae-ji bo-sop-ssal)
Location On Animal: This cut is located in the upper hip area of the back leg of the pig.
Texture/Fat: This cut is lean and soft in texture.
Uses: This cut is best used for 구이 (Grilled), 불고기 (Seasoned Thin-Sliced), 장조림 (Soy-Braised).
Notes: Other names can be Rump Topside, Leg Roast, Butt End of Ham.
Pork Hind Shank (돼지 뒷사태살/dwae-ji dwit-ssa-tae-sal)
Location On Animal: This cut is located in the lower section of the hind leg of the pig.
Texture/Fat: This cut has thick skin that can contain embedded hairs that are edible. The meat has a tougher, chewy texture.
Uses: This cut is best used for 수육 (Boiled), 불고기 (Seasoned Thin-sliced), 장조림 (Soy braised), 찜 (Steamed), 찌개 (Soup), 족발 (Seasoned Boiled). This cut can be thinly sliced and then 구이 (Chewy Thin Sliced Grilled Texture) or 볶음 (Chewy Thin Sliced Stir-fried).
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