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The Ministry of Agriculture and Forestry on Wednesday announced a revision of the meat classification by part, grade and type, adding 10 more parts to the current 29. If meat attached to the ribs is just ¡°ribs¡±, as of the end of November the first to fifth ribs become ¡°fore-ribs¡±, the sixth to eighth ¡°mid-ribs¡± and the ninth to 13th ¡°bottom ribs.¡± Lean meat cleared of the bone is to be called ¡°rib meat.¡±
The newly added parts include Buchaedeopgaesal (a part above the cow's forelegs) and Chimayangji (a part of the brisket). Five parts of pork including Hongduggaesal (rump of pork) and rib meat will be added too, making 22 cuts of pork.
Under the revision, Kotdeungshim (a kind of sirloin around the first to 13th ribs) is excluded from the classification. Currently, sirloin is divided into fore-sirloin, bottom sirloin and Kotdeungshim, but the revision classifies it into fore-sirloin, mid-sirloin and bottom sirloin.
But the standard is merely a reference proposed by the government and is not mandatory for distributors and retailers.
(englishnews@chosun.com )
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