1. BEEF
Steak: T-bone steak
L-bone steak
Cube roll steak
Sirloin steak
Rump steak
Tenderloin steak
BBQ: Tenderloin
Cube roll
Sirloin
Thin skirt
Short ribs
Intercostals
Cook: Shin & Shank
Brisket
Topside
Chuck roll
Short ribs
Soup: Beef bone
Beef feet
Tail
2. PORK
BBQ: Belly
Collar butt
Pork ribs
Cook: Pork ribs
Marinated pork
3. CHICKEN
BBQ: Marinted bbq chicken
Cook: Fried chicken
Steamed chicken
Smoke chicken
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• Neck : low in fat and chewy
• Loin : tender and rich in flavor
• Rib : slightly chewy but rich in flavor
• Striploin : tender low in fat
• Tenderloin: low in fat and rich in flavor
• Topside : fine texture, tender and low in fat
• Butt & Rump : low in fat and chewy
• Brisket : tender and high in fat
• Shin & Shank : low in fat and chewy
• Blade : fine texture and slightly chewy
• The color of meat
• The color of fat
• The texture of meat
Beef:
1. Colour of the meat
As the length of time the beef is left in the fridge extends, the meat will improve in quality. When the meat is cut and the surface of the cut has clean shining colour, don’t hesitate to purchase.
2. Colour of the fat
Between white to light yellow is the right colour for the fat.3. Intramuscular fat
4. Texture of the meat
Fine and glossy textured meat is of higher quality.
Pork:
1. Colour of the meat
The ideal colour for pork is close to pink.
2. Colour of the fat and the stiffness
In general, white and hardened fat is tender and has no scent.
3. Texture of the meat
Fine meat with elasticity is fresh, tender and delicious.
What decides the taste of the beef is the marbling and the ripening.
Koreans have the tendency to prefer meats with good marbling.
Cattles that’s been raised in Australia is fed with wild grass. Cattles like this will lack in marbling and be a bit chewy but will have clean taste.