Korean Job Discussion Forums

[BS.Dos.]

Ok, so we all know that Beef is very, very expensive (I purchased about 3/4kg of minced/ground beef yesterday for about 13,000. The most expensive Bolognese I've ever made), but what the fluff is going on with the Pork?

For starters, what happens to all the chops? Ever seen one? Jesus, it's like they must discard all the lean cuts and just sell the fatty bits, usually at inflated prices. Actually, that's not entirely true, I generally buy the tenderloin, which are really inexpensive.

Also, what's the story with bones? Pleasure me gently with a banana but have you seen how much they go for? I Noticed a few in the freezer section of my local Supermarket the otherday going for between 50 & 60,000 each!!! For a bone!

I'm not grumbling as, like I said, I'm more than happy with the price of tenderloins and the pork cutlets, but I'd kill for a few thick chops.

[VanIslander]

[BS.Dos.]

Sorry, I'm no expert on bovine carcasses, but even so, it hardly justifies the price.

[Rapacious Mr. Batstove]

[BS.Dos.]

I was talking about the bone not the pig. I assumed that if it's not from a pig then it must be from a cow.

[VanIslander]

[butlerian]

It's a smilar story with chickens. In England, chicken br.easts/legs are always more expensive than br.easts. In Korea, wings cost more. It's just a taste preference - they believe that wings are more tasty and so are willing to pay more for it even though it contains less meat.

On a side point, why is it unacceptable to write br.easts on here?!

[sojourner1]

I do not think there are that many cows and pigs slaughtered here for a consumer base of 50 million. You only see tiny packs of ground pork and beef and then larger packs of sliced pork and beef as well as tiny packs of ribs. I did get oddly cut thin steaks one time, but that is rare to find them. Meat is artificially limited to keep prices high to support the producers and suppliers. They could import more, but they want to protect Korean business and employment interests. There also is not much farm land in Korea so they do allow a little import since the peninsula doesn't have the natural resources to actually support 50 million people.

As for meat cutting, they just slice and dice and grind, instead of artfully separating animals into prime cuts like they do in western countries. It's very crude meat processing in Asian countries. I would imagine in the old days they didn't even have as much meat and other foods as they have today despite the markets only offering overpriced slim pickings from a westerns perspective.

[djsmnc]

I've had a butcher in Seoul that's always hooked it up. He'll weigh the meat, then throw in extra for free.

I attribute that to speaking Korean to him and always being with my girlfriend.

And yes, for those who would doubt the kindness of Koreans toward those with a Korean girlfriend, a lot of mom and pop storeowners seem to really go out on a limb for foreigners who show a heartfelt interest in the culture of the one they love. Not all, but a good percentage.

[eamo]

[BS.Dos.]

^ 3/4 = three quarters of a kilo.