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 Tenderloin (돼지 안심살/ dwae-ji an-sim-sal)
Location on Animal: This cut is located in an area on the pig that receives no exercise. It is right along the spine towards the back of the pig.
Texture/Fat: This cut is very lean and tender.
Uses: This cut is best used for 구이 (Grilling), 스테이크 (Steak), 탕수육/돈까스 (Deep Fried), 장조림 (Braised), 찜 (Steamed).
Special Prep: Remove any silver skin and connective tissue on the outside surface of this cut.
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