18. Tosi sal(토시살) End part of flap meat, near butt end 19. Ohdolsamgyeop sal(오돌삼겹살) Rib tips (from rib #5 to end) Ribs (Kalbi 갈비) 20. Kalbi (갈비) Front ribs (#1-#5) 21. Kalbi sal (갈
You can easily tell them apart, because the butt is usually sold skinless, and the whole “picnic shoulder” usually still has the skin on. Grocery stores sell the butt both boneless and bone-in. Since the butt comes from the thicker section of the shoulder, it is generally larger and me...
Cuts from the upper region near the back are called “rump” or “butt,” while “center” cuts come, perhaps not surprisingly, from the middle portion. Most butchers sell pork shank still attached to the leg bone. It tends to be lean but tough, and often takes a lot of time to ...
The fat could be sold as fatback, lard and salt pork. It was an extra, bonus product from the pig that would be used in many ways. In the 1940s, North American pigs had 2 ¾ inches (7 cm) of backfat on them; as of 2006, they had an average of less than ¾ inch (2 cm...