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Speck7
Joined: 05 Sep 2012
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 Posted: Sun Aug 25, 2013 2:34 am Post subject: What Kind of Meat is 토시살? |
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I went to a meat buffet and grabbed what looked to be something very similar to Kalbi, but it said 토시살.
It tasted excellent and had good marbling and tasted something similar to rib-eye though not quite.
I looked on my dictionary later and it said "meat from the SPLEEN." I almost gagged thinking I just ate some cow spleen.
Anyway, I can't find much info online because I'm not that good at Hangul, can anyone help me out as to what I ate? |
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Fox
Joined: 04 Mar 2009
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| Posted: Sun Aug 25, 2013 2:38 am Post subject: |
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| Never tried it myself, but my dictionary says, "beef attached to the spleen." |
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Jake_Kim
Joined: 27 Aug 2005
Location: Seoul
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| Posted: Sun Aug 25, 2013 2:50 am Post subject: |
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| Inner layer behind a cow's diaphragm, wrapping internal organs (including spleen), thus not an organ by itself. Roughly mere one pound can be produced per cow. |
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Speck7
Joined: 05 Sep 2012
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| Posted: Sun Aug 25, 2013 3:53 am Post subject: |
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| Jake_Kim wrote: |
| Inner layer behind a cow's diaphragm, wrapping internal organs (including spleen), thus not an organ by itself. Roughly mere one pound can be produced per cow. |
Ah so it's the meat that holds onto and touches the organs. That's pushing it for me. I don't go near organs, and I guess I'll have to cross this one off my list. Too bad, it was tasty.
BTW, does this cut have a name in English?
Last edited by Speck7 on Sun Aug 25, 2013 3:58 am; edited 1 time in total |
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Speck7
Joined: 05 Sep 2012
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| Posted: Sun Aug 25, 2013 3:56 am Post subject: |
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| Fox wrote: |
| Never tried it myself, but my dictionary says, "beef attached to the spleen." |
Ah yes, that was what my dictionary said too now that I think about it. |
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PatrickGHBusan
Joined: 24 Jun 2008
Location: Busan (1997-2008) Canada 2008 -
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| Posted: Sun Aug 25, 2013 4:21 am Post subject: |
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| It is beef. |
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12ax7
Joined: 07 Nov 2009
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| Posted: Sun Aug 25, 2013 5:21 am Post subject: |
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| Jake_Kim wrote: |
| Inner layer behind a cow's diaphragm, wrapping internal organs (including spleen), thus not an organ by itself. Roughly mere one pound can be produced per cow. |
The peritoneum? I can't imagine it's very tasty. Then again, some people eat tripe. |
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Jake_Kim
Joined: 27 Aug 2005
Location: Seoul
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| Posted: Sun Aug 25, 2013 6:15 am Post subject: |
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| Speck7 wrote: |
| Jake_Kim wrote: |
| Inner layer behind a cow's diaphragm, wrapping internal organs (including spleen), thus not an organ by itself. Roughly mere one pound can be produced per cow. |
Ah so it's the meat that holds onto and touches the organs. That's pushing it for me. I don't go near organs, and I guess I'll have to cross this one off my list. Too bad, it was tasty.
BTW, does this cut have a name in English? |
It appears that the term hanger steak somewhat corresponds to the cut in question. See http://en.wikipedia.org/wiki/Hanger_steak for definition.
Clearly it's not the peritoneum. |
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12ax7
Joined: 07 Nov 2009
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| Posted: Sun Aug 25, 2013 6:20 am Post subject: |
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| Jake_Kim wrote: |
| Speck7 wrote: |
| Jake_Kim wrote: |
| Inner layer behind a cow's diaphragm, wrapping internal organs (including spleen), thus not an organ by itself. Roughly mere one pound can be produced per cow. |
Ah so it's the meat that holds onto and touches the organs. That's pushing it for me. I don't go near organs, and I guess I'll have to cross this one off my list. Too bad, it was tasty.
BTW, does this cut have a name in English? |
It appears that the term hanger steak somewhat corresponds to the cut in question. See http://en.wikipedia.org/wiki/Hanger_steak for definition.
Clearly it's not the peritoneum. |
Good job. I think you've hit the bulls-eye with this one. 
PS. It did sound like the peritoneum by the way you described it, but that's not meat. |
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Speck7
Joined: 05 Sep 2012
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| Posted: Sun Aug 25, 2013 6:26 am Post subject: |
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| Jake_Kim wrote: |
| Speck7 wrote: |
| Jake_Kim wrote: |
| Inner layer behind a cow's diaphragm, wrapping internal organs (including spleen), thus not an organ by itself. Roughly mere one pound can be produced per cow. |
Ah so it's the meat that holds onto and touches the organs. That's pushing it for me. I don't go near organs, and I guess I'll have to cross this one off my list. Too bad, it was tasty.
BTW, does this cut have a name in English? |
It appears that the term hanger steak somewhat corresponds to the cut in question. See http://en.wikipedia.org/wiki/Hanger_steak for definition.
Clearly it's not the peritoneum. |
I think you nailed it. And from the Wiki description it appears it IS as delicious as I thought it was. I am not thrilled about the location (I am a very picky eater) and I don't think Ill try it again, but sure was good on that charcoal flame. |
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Steelrails
Joined: 12 Mar 2009
Location: Earth, Solar System
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| Posted: Sun Aug 25, 2013 10:23 am Post subject: |
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Do you eat sausages or hot dogs? Fish cake? Generic ham or lunch meat? If so, you've already eaten organ meat.
Look, if it tastes good, eat it. It won't bite you and any myths you've heard about an organ's consumption, pro or con, are likely exaggerated tales by the superstitious and pseudo-scientific.
Base your pickiness on taste, science, or nutrition, not squeamishness, irrationality, and fear. |
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optik404
Joined: 24 Jun 2008
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| Posted: Sun Aug 25, 2013 3:12 pm Post subject: |
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| If you were truly a picky eater, you wouldn't try food that you're unsure of. |
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12ax7
Joined: 07 Nov 2009
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| Posted: Sun Aug 25, 2013 9:46 pm Post subject: |
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| Steelrails wrote: |
| Do you eat sausages or hot dogs? Fish cake? Generic ham or lunch meat? If so, you've already eaten organ meat. |
You don't say...
http://www.youtube.com/watch?v=0Jkm6aYYdB8 |
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alongway
Joined: 02 Jan 2012
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| Posted: Mon Aug 26, 2013 12:41 am Post subject: |
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| Speck7 wrote: |
| Jake_Kim wrote: |
| Speck7 wrote: |
| Jake_Kim wrote: |
| Inner layer behind a cow's diaphragm, wrapping internal organs (including spleen), thus not an organ by itself. Roughly mere one pound can be produced per cow. |
Ah so it's the meat that holds onto and touches the organs. That's pushing it for me. I don't go near organs, and I guess I'll have to cross this one off my list. Too bad, it was tasty.
BTW, does this cut have a name in English? |
It appears that the term hanger steak somewhat corresponds to the cut in question. See http://en.wikipedia.org/wiki/Hanger_steak for definition.
Clearly it's not the peritoneum. |
I think you nailed it. And from the Wiki description it appears it IS as delicious as I thought it was. I am not thrilled about the location (I am a very picky eater) and I don't think Ill try it again, but sure was good on that charcoal flame. |
If you tried it and liked it, what's the issue? I'm a picky eater too, but that applies to me seeing food which just does not excite me |
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