The taste of Korean beef for the Lunar New Year depends on the selection by cut.

[Livestock News Reporter Kim Su-hyung] The Rural Development Administration (RDA, Director Lee Seung-don) has presented the parts and characteristics of Hanwoo beef suitable for use in Lunar New Year meals, along with cooking methods and proper storage tips. According to the RDA, Hanwoo beef, besides being used for grilling, has a wide range of parts that can be selected based on various cooking methods such as soups, pancakes, and steamed dishes. The explanation is that choosing parts suitable for the food rather than being swayed by price or preference can lead to high satisfaction at a reasonable price. Hanwoo beef parts are divided into 10 main parts and further into 39 sub-parts. The optimal parts for different tastes vary depending on the cooking method. Parts suitable for Lunar New Year meals include the sirloin, forequarter, chuck, and brisket. The sirloin, with its moderate distribution of connective tissue, is ideal for long-simmered soups like Tteokguk or Tangguk, which ...