Beef Cuts commonly Sold in Asian Food Markets

Beef cuts commonly used and sold in Asian markets along with their typical uses in Asian cuisines:

1. Chuck Cuts

Neck/Clod (Shank/Brisket/Clod): Used for stewing, braising, and soups like Vietnamese Phở.

Chuck Roll (肩ロース, Kata Rosu in Japanese): Common for Korean BBQ or Japanese Sukiyaki.

Flat Iron Steak: Stir-frying or grilling in Chinese and Korean dishes.

2. Rib Cuts

Short Ribs (Kalbi/갈비 in Korean): Popular for marinated Korean BBQ and stews.

Beef Back Ribs: Used in soups and broths like Thai beef noodle soup.

Ribeye (リブアイ, Ribeye in Japanese): Preferred for shabu-shabu and yakiniku.

3. Brisket Cuts

Brisket Point: Essential for slow-cooked dishes like Vietnamese Phở Bò and Chinese

Beef Brisket Noodle Soup.

Deckle: Used in stews and braises across Southeast Asia.

4. Plate and Flank Cuts

Short Plate: Often sliced thinly for Japanese Sukiyaki, Chinese hot pot, or Korean bulgogi.

Skirt Steak: Marinated for stir-fries or grilled Korean dishes.

Flank Steak: Sliced thin for stir-frying in dishes like Chinese Beef Chow Fun.

5. Loin Cuts

Striploin (サーロイン, Sirloin in Japanese): Used in premium yakiniku or teppanyaki dishes.

Tenderloin: High-end dishes like Thai beef salad or special hot pot platters.

6. Round Cuts

Top Round/Inside Round: Used in Chinese braised beef dishes or stir-fry.

Eye Round: Sliced thin for Vietnamese soups or cold-cut platters.

Bottom Round: Slow-cooked for stews or sliced thin for Korean BBQ.

7. Shank Cuts

Beef Shank: Essential for soups and stews like Chinese Braised Beef Shank or Taiwanese Beef Noodle Soup.

Foreshank: Popular in Indian and Pakistani curries.

8. Miscellaneous Cuts

Beef Tongue: Grilled as part of Japanese yakiniku or thin-sliced in Korean BBQ.

Beef Cheek: Braised for melt-in-your-mouth dishes like Filipino Kaldereta or Chinese stews.

Tripe: Used in hot pots and soups like dim sum Beef Tripe in Oyster Sauce or Thai noodle soup.

Oxtail: Stewed for dishes like Indonesian Sop Buntut or Korean Gomtang.

9. Specialty Slices

Shabu-shabu Slices: Ultra-thin cuts from ribeye, chuck, or sirloin, designed for hot pot cooking.

Hot Pot Beef: Pre-sliced assortments, often labeled by specific cuts like short plate or loin.

Asian markets cater to cooking styles that emphasize thin slicing, marinating, and slow-cooking, making specific beef cuts essential for traditional recipes.