The meat cut classification 사태 refers to both the front and back legs of the cow.
There are further Korean meat cut classifications that go into detail about the uses and textures of different sections of the front and back legs.
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:
Fore Shank/ Front Shank (앞사태 / ap-ssa-tae)
Location On Animal: This cut is located below the 앞다리 on the front legs of the cow.
Texture/Fat: It is known to have some more meat on the bone. This cow muscle is used a lot, so it is tougher, unless cooked until tender.
Uses: This cut is used for 탕, 찌개 (Soup), 불고기 (Bulgogi), 수육 (Simmered)
Hind Shank/Rear Shank (뒷사태 / dwit-ssa-tae)
Location On Animal: This cut refers to the back legs of the cow. The back legs of the cow can be further broken down into more meat cuts.
Texture/Fat: This meat cut is tough. It is known to have flavorful marrow within the bone.
Uses: This cut can be used for 탕,국 (Soup), 장조림 (Braised), 찜 (Steamed), 수육 (Simmered)
Heel Muscle/Knuckle Shank (뭉치사태 / mung-chi-sa-tae)
Location On Animal: This cut refers to the lower part of the back legs of the cow.
Texture/Fat: This cut has tendon and collagen.
Uses: This cut can be used for 탕 (Soup), 장조림 (Braised), 찜 (Steamed).
Special Prep: This cut needs to be cooked for a long time to be tender.
Center Heel Shank (아롱사태/a-rong-sa-tae)
Location On Animal: This cut is located in the back legs of the cow.
Texture/Fat: This cut is low in fat, chewy, and tough.
Uses: It can be used for 탕 (soup), 수육 (Simmered), 육회 (Raw), 전골 (Jeongol), 찜 (Steamed).
Special Prep: Remove silver skin before using.
Sang-bak-ssal (상박살)
Location On Animal: This cut is located in the upper part of the cow’s front legs.
Texture/Fat: This cut contains tendons and connective tissue. It is low in fat, and there is not much yield of this cut per cow.
Uses: This cut can be used for 구이 (Grilled), 육회(Raw), 장조림 (Braised), 국 (Soup)
