Korean Beef Cuts

Korean cuisine uses a variety of beef cuts prepared for quick grilling, thin slicing, or slow simmering in soups and broths. From sizzling Korean BBQ to comforting hotpot dishes, the way beef is cut plays a major role in achieving the right flavour and texture.

Many traditional Korean dishes use cuts such as short ribs, ribeye, brisket, and tendons, which are prepared in specific slicing styles for grilling or slow cooking. While Korean restaurants often use traditional names like galbi, deungsim, or chadolbaegi, the underlying cuts come from familiar butcher selections.

At our Hastings Butchery, we prepare Premium grass-fed beef cuts that work exceptionally well for Korean-style cooking. These cuts can be sliced thin for Korean BBQ, slow cooked for soups, or prepared for hotpot and braised dishes.

 

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Sirloin - Fillet
Sirloin (Fillet)
Also known as New York Strip Steak, or Porterhouse, the Sirloin is well marbled, balanced by glorious beef flavours.

From $70.99 per kg

Roasting BBQ Grilling Pan Frying
Short Ribs Short Ribs
Short Ribs
Matangi Short Ribs are beautifully marbled and loaded with flavour.

From $35.99 per kg

Slow Cooking Grilling BBQ
Bone In Ribeye - Cowboy Steak Bone In Ribeye - Cowboy Steak
Bone in Ribeye Steak - Cowboy (Cap On)
This award winning cut is juicy and well marbled with full grass-fed beef flavour.

From $89.99 per kg

Reverse Sear BBQ Pan Frying
beef brisket beef brisket nz
Brisket
One of Low and Slow amateur’s favourite cuts.

From $27.99 per kg

Slow Cooking BBQ
Chuck End Ribeye
Chuck End Ribeye
The name says it all. The same muscle as Ribeye but further in the Chuck (neck).

From $35.99 per kg

Pan Frying BBQ Roasting Grilling
Beef Tendons | 스지 牛筋 So Seuji
Beef Tendons | 스지 牛筋 So Seuji
Premium Matangi Beef Tendons | 스지 牛筋 So Seuji for Korean Soup ‘Gomtang’ and cooking. Perfect for Korean, Japanese and Chinese dishes.

From $24.99 per kg

Skirt Steak
Skirt Steak
Skirt steak is a flavorful, well-marbled cut of beef known for its rich taste and tender texture when prepared correctly.

From $42.99 per kg

Pan Frying BBQ

Korean Beef Cut Guide

A guide to the most popular Korean beef cuts and the Matangi cuts that work best for them — from BBQ favourites to slow-simmered soups.

Galbi (Korean Short Ribs)

Short ribs are one of the most well-known Korean BBQ cuts. Galbi, sometimes spelled kalbi, refers to beef short ribs sliced thin across the bone in a flanken style.

This cut cooks quickly while retaining rich flavour from the bone and marbling. It is commonly marinated in soy, garlic and sesame oil before grilling.

Recommended Matangi cut:
Premium Beef Short Ribs

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Deungsim (Korean Ribeye)

Deungsim refers to ribeye, a tender and well-marbled cut often used in Korean BBQ restaurants.

Ribeye is usually sliced thin so it cooks rapidly on a hot grill while remaining juicy and flavourful.

Recommended Matangi cut:
Premium Ribeye Steak

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Chadolbaegi (Korean Brisket)

Chadolbaegi is thinly sliced brisket commonly served in Korean BBQ. These slices cook very quickly and develop a slightly crisp texture when grilled.

The rich beef flavour of brisket makes it a favourite cut in Korean barbecue.

Recommended Matangi cut:
Premium Beef Brisket

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Anchangsal (Hanger or Skirt Steak)

Anchangsal refers to hanger or skirt steak, cuts known for their intense beef flavour.

They are typically sliced against the grain and grilled quickly over high heat.

Recommended Matangi cut:
Premium Skirt Steak

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So Seuji (Beef Tendons)

Beef tendons are commonly used in Korean soups and slow-cooked dishes.

When simmered for several hours, the collagen breaks down into a rich gelatinous texture that adds depth to broths such as gomtang.

Recommended Matangi cut:
Premium Beef Tendons

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Cooking Korean Beef at Home

Korean cooking emphasises both the quality of the beef and how it is sliced or prepared.

Thinly sliced steak cuts are ideal for Korean BBQ grilling, while connective tissue cuts such as tendons are best suited to low-simmered soups and broths.

Our Premium grass-fed beef provides the flavour and quality needed to recreate these dishes at home.

Korean Beef Cuts FAQ

The most popular Korean BBQ beef cuts include short ribs (galbi), ribeye (deungsim), brisket (chadolbaegi) and hanger steak (anchangsal).

Galbi refers to beef short ribs sliced thin across the bone.

Chadolbaegi is thinly sliced brisket used for Korean BBQ.

Yes. Ribeye is commonly used because of its tenderness and marbling.