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:
Striploin or Strip Steak or New York Strip (채끝살/chae-kkeut-ssal):
Location On Animal: This cut is located along the upper back of the cow next to the tenderloin.
Texture/Fat: This cut is characterized by a thick piece of fat that runs along the edge of the cut. It has a tender texture.
Uses: This cut is mostly used for 스테이크 (Steak), 구이/너비아니 (Grilled), 산적 (Skewered Meat), but I have seen recipes such as 샤브샤브 (Thin Sliced Hot Pot), 불고기 (Thin Sliced Bulgogi), 편채 (Rolled Meat), 볶음 (Thin Sliced Stir-fried) that use this cut.
Special Prep: When using this cut, make sure to remove the connective tissue and silver skin.
