Korean Job Discussion Forums

[sojourner1]

Things like fillet Mignon, chicken livers, T-bone steak, KC strip are absent, but they have cows and chickens. What are they doing with these parts? What about beef rump roasts and pork leg bone-in hams? What about pork and beef whole ribs not all chopped up to little bitty pieces? I find these to be some of the best products from cows, chickens, and pigs, but they are absent despite having cows, chickens, and pigs.

Can these sorts of things be available from butchers upon request? (in Korean)

[victorology]

I know they sell filet mignon here. It's called 안심. I'm sure they sell all parts of the cow here in Korea. It's a matter of knowing what you're looking for. 채끝 would be sirloin. I've had cow intestines here. That's called 대창.

I'm not sure if butchers sell certain cuts like porterhouse but it wouldn't hurt to ask.

[Kikomom]

"What does Korea do with meat parts absent on the market?"

Is there a Korean version of scrapple.

[seoulteacher]

[khyber]

same thing farmers back home:
Grind it up to feed other animals (pigs, dogs, cats...whatever).