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:
Tenderloin (안심살 / an-sim-sal)
Location On Animal: This cut of meat is a long strip of meat that is located in the loin area and runs along the spine.
Texture/Fat: This cut of meat is lean and, like its name, is a very tender cut of meat.
Uses: This cut of meat can be used for 스테이크 (Steak), 구이 (Grilled), 장조림 (Braised), 육회 (Raw), Fried (돈까스).
Special Prep: Before using this cut remove any fat or silver skin that is on the tenderloin.
