Hanwoo Shank

Cuts : Hanwoo

The Korean term ‘satae’ is a pure Korean word that originally meant ‘meat of the crotch’ (sat), which naturally evolved into satae gogi (satae meat). It refers to the meat attached to the crotch of the cow’s legs. Satae is the cut most sought after by consumers for making soups. It is the shank meat attached to the forelegs and hindlegs of the cow.

Similar to brisket, satae is tough due to its abundant sinew and connective tissue, but it’s also lean and offers a clean, deep flavor. The meat has a fine grain and good flavor. When cooked for a long time in liquid, it becomes tender and easy to eat.

In Korean cuisine, satae is used in dishes like soups, stews, braised dishes (jjim), and bulgogi. In Western cuisine, it is used for making stews.