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:
Boneless Rib Meat (갈비살/gal-bi-ssal)
Location On Animal: This cut is from meat taken off the rib. It can be further broken down into sections such as 본갈비살 (1-5 rib), 꽃갈비살 (6-8 rib), 참갈비살(9-13th rib), 마구리 갈비살/마구리살 (trimmed meat from the ends of the rib bones), depending on where the meat was cut from the rib.
Texture/Fat: It has a slightly chewy texture from some muscle fiber and membranes in the cut.
Uses: It is usually used for 구이 (Marinaded or Plain Grilling), but it can vary depending on the sections I mentioned. The meat from 참갈비살(9-13th rib) and 마구리 갈비살/마구리살 (trimmed meat from the ends of the rib bones) are often used for soup.
Special Prep: It can also be called rib finger meat.
Whole Ribs (본갈비/bon-gal-bi)
Location On Animal: This cut includes the meat from the 1st-5th rib section.
Texture/Fat: This cut has marbling and a rich flavor.
Uses: It is usually used for 찌개/갈비탕 (Rib/Soybean Soup), 구이 (Grilling), 찜 (Steamed)
Special Prep: When the bone of this cut is removed, it is called boneless beef chuck short rib meat (usually taken from the 2nd-5th rib section, ensuring a consistent cut).
Flower Rib/Short Ribs (꽃갈비/kkot-kkal-bi)
Location On Animal: This cut is from the 6th-8th rib section.
Texture/Fat: This cut has a lot of marbling.
Uses: This cut is usually used for 구이 (Grilling).
Special Prep: LA Galbi is cut across rib pieces with the bone included into strips.
Chamgalbi (참갈비)
Location On Animal: This cut goes from the 9th-13th rib section.
Texture/Fat: It contains less meat and has a larger bone section.
Uses: It is best used for 갈비탕 (Rib Soup), 찜 (Steamed).
Special Prep: This cut is tougher and should be cooked until more tender.
Rib End (마구리/ma-gu-ri)
Location On Animal: This cut is located at the end of the rib section around the spine and chest. It is the section after the rib meat has been mostly trimmed from the bone.
Texture/Fat: It contains less meat and more bone, like the rib and some spine. It also has more cartilage and connective tissue.
Uses: It can be used for 갈비탕 (Rib Soup), 육수 (Broth).
Hanger Steak or Hanging Tender (토시살/to-si-sal)
Location On Animal: This cut is more prized because there is only one piece per cow. It is located between the rib and the tenderloin.
Texture/Fat: This cut is tender and slightly chewy. It has less fat compared to the other cuts in this section. There is a soft tendon that runs through the center of this cut.
Uses: This cut is best used for 구이 (Grilling).
Special Prep: Remove any silver skin and extra fat on the outside of this cut before using.
Outside skirt or Outside skirt steak (안창살/an-chang-ssal)
Location On Animal: This cut comes from the muscle that is along the 6th-12th ribs.
Texture/Fat: This cut has less fat and a slightly chewy texture.
Uses: This cut is best used for 구이 (Grilling) 스테이크 (Steak).
Special Prep: Remove any silver skin before removing.
Neck Chain or Rope Meat (제비추리/je-bi-chu-ri)
Location On Animal: This cut is located near the neck and extends towards the first bones (1-6) of the rib cage.
Texture/Fat: This cut has less marbling and a slightly chewy texture.
Uses: This cut is best used for 구이 (Grilling/Not too thick slices).
Special Prep: Remove the membrane and extra fat before using to make it more tender. This is a more rare cut because there is only 500g per cow.
