Pork Collar/Neck (돼지 목심/ dwae-ji 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.
Korea uses over 100 meat cut classifications. Some meat cuts that fall under this cut are the following:
Pork Collar/Neck (돼지 목심살/ dwae-ji mok-ssim-ssal)
Location On Animal: This cut is located on the top part of the pig’s shoulder.
Uses: This cut is best used for 구이 (Grilling), 돈까스 (Deep Fried), 불고기 (Seasoned Thin Sliced Grilled), 볶음 (Stir-fried), 스테이크 (Steak), and 찌개 (Soups).
Special Prep: Remove any silver skin or excess fat before using.
Notes: In America, this cut can be referred to as pork shoulder butt or pork butt. This cut is also called 목살.
Gabeurisal (가브리살/ ga-beu-ri-sal)
Location On Animal: This cut is between the pork neck and loin.
Uses: This cut is best used for 구이 (Grilling), 불고기/제육볶음 (Seasoned Thin Sliced Grilled), 볶음 (Stir-fried), and 수육/보쌈 (Seasoned Boiled)
Notes: This cut is rarer, and there is a smaller amount per pig.
