Korean beef cuts
The Korean beef cut catalogue used for Hanwoo and KAPE-graded beef. Galbi, deungsim, kkotsal, anchangsal and the rest, with English equivalents.
Korean beef culture centers on Hanwoo, the indigenous breed prized for its high marbling capacity and sweet flavor. Cut names focus on the muscle's eating quality and traditional Korean preparation method (galbi for short ribs, deungsim for ribeye, anchangsal for skirt) as much as on anatomical position. The Korea Institute for Animal Products Quality Evaluation (KAPE) grades Hanwoo on a 1++ to 3 scale, with 1++ representing the densest marbling.
Many Korean cut names appear on Korean BBQ menus worldwide. The cuts below mirror the KAPE standard as applied in Korean retail butchery. Japanese-influenced names appear in some regions; Korean-language romanizations are the canonical reference.
Buyers in this market reference the KAPE grade. MeatGrader scores Korean beef on its own universal scale and shows that grade only as a courtesy translation.