This cut goes by the names of Pork Shoulder, Pork Picnic/Pork Picnic Shoulder (refers to the lower half of the front shoulder), and Pork Arm Picnic (refers to the lower part of the pork front leg).
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 Shoulder (돼지 앞다릿살/ dwae-ji ap-tta-rit-ssal)
Texture/Fat: This cut is low in fat but has a savory flavor.
Uses: This cut is best used for 구이 (Grilling), 찌개 (Soup), 수육 (Boiled Pork), 스테이크 (Steak), 볶음 (Stir-fried), 재육볶음 (Spicy Stir-fried), and 불고기 (Seasoned Thin-Sliced).
Special Prep: Before using this cut, trim extra fat away.
Pork Fore Shank (돼지 앞사태살/dwae-ji ap-ssa-tae-sal)
Location On Animal: This cut includes the lower front leg meat.
Texture/Fat: This cut is low in fat, has a chewy texture, and a rich pork flavor.
Uses: This cut is best used for 보쌈 (Boiled Pork), 장조림 (Soy Braised), 찌개 (Soup), 수육 (Boiled Pork), 찜 (Steamed).
Pork Jowl (돼지 항정살/dwae-ji hang-jong-sal)
Location On Animal: This cut is located on the cheek of the pig.
Texture/Fat: This cut has marbling and a tender texture.
Uses: This cut is best used for 구이 (Grilling)
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