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Introduction
Walking into a premium Korean beef restaurant can be overwhelming. The menu lists cuts like Salchisal, Anchangsal, and Chadolbaegi—names you won't find at a local Western butcher shop. As a meat industry expert in Korea, I’m here to bridge the gap between American primal cuts and Korean micro-cuts.
1. The Brisket Paradox: Chadolbaegi (차돌박이)
- US Style: In Texas, Brisket is the "King of BBQ," but it's smoked for 12+ hours because the muscle is incredibly tough.
- Korean Style: We freeze the brisket and shave it paper-thin. When grilled, the hard fat melts instantly, creating a creamy, savory flavor without the chewiness.
- Pro Tip: This is the fastest cooking meat. Place it on the grill, count to three, and eat. Don't let it overcook!
2. The Many Faces of "Galbi" (Short Ribs)
"Galbi" simply means "Rib," but how it's cut changes everything.
- LA Galbi: Cut across the bones (Flanken style). This is the most common household BBQ dish, marinated in sweet soy sauce.
- Wang-Galbi (King Rib): The meat is carefully butterfly-cut away from the bone into a long strip (English style). This is the premium version served in high-end restaurants.
- Udae-Galbi (Bone-in Ribeye): A trendy cut recently popularized in Korea. It’s essentially a long bone-in rib steak, grilled vertically.
3. The "Butcher's Cuts": Special Cuts (Teuksu-buwi)
In the West, these are often ground up or sold cheaply as "Hanging Tenders." In Korea, they are prized for their intense flavor.
- Anchangsal (Outside Skirt): Located near the diaphragm. It has a strong, iron-rich "bloody" flavor that true meat lovers adore. It’s expensive because a cow only yields a tiny amount.
- Tosisal (Hanging Tender): Very tender with a unique texture. It sits between the ribs and the loin.
- Jebichuri (Neck Chain): A rare cut from the neck area. It’s lean but incredibly chewy and savory.
4. Raw Delicacy: Yukhoe (Korean Tartare)
- Cut Used: Top Round / Rump (Udun)
- The Logic: Westerners use Tenderloin for tartare for softness. Koreans prefer the lean Round (Udun) because it has zero fat. We believe raw fat leaves a greasy aftertaste, so we use the leanest muscle and season it with sesame oil and pear to tenderize it.
5. Sirloin & Tenderloin: The Universal Language
- Deungsim (Ribeye/Loin): Koreans are obsessed with "Marbling" (intramuscular fat). A Grade 1++ Hanwoo Ribeye looks like a snowy landscape compared to a USDA Prime steak.
- Ansim (Tenderloin): While T-Bones are popular in the US, Koreans typically separate the loin and tenderloin completely to cook them at different precise temperatures.
| Korean Name | What is it? | Flavor Profile |
| Chadolbaegi | Thin Brisket | Creamy, fast, fatty |
| Galbi | Short Ribs | Sweet (if marinated), rich |
| Anchangsal | Outside Skirt | Intense beefy flavor, chewy |
| Deungsim | Ribeye | Melt-in-your-mouth soft |