This cut of meat refers to the meat located in the hindquarter of the cow.
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:
Top Round (우둔살/u-dun-sal)
Location On Animal: Top round is a cut of meat from the upper part of the hind leg.
Texture/Fat: This cut is lean.
Uses: This cut can be used for 육포 (Beef Jerky), 육회 (Raw), 불고기 (Bulgogi), 장조림 (Braised), 산적 (Skewered Pancake), 찜 (Thinly Sliced Steamed), 소고기말이 (Stuffed Beef Rolls)
Special Prep: Remove any silver skin/connective tissue.
Eye of Round (홍두깨살/hong-duk-kae-sal)
Location On Animal: Eye of round is located next to the top round.
Texture/Fat: It is also a lean cut of meat.
Uses: This cut can be used for 육포 (Beef Jerky), 장조림 (Braised), 소고기말이 (Stuffed Beef Rolls), 육개장/찌개 (Soups), 육전 (Thin Sliced Beef Pancakes), 볶음 (Thin sliced Stir-fried)
Special Prep: Remove any outside fat or connective tissue like silver skin.
