For grilling Hanwoo(Korean Beef) Part

Cut along the 13th rib between the last backbone (thoracic vertebra) and the 1st side bone (lumbar vertebra) and break between the last side bone (lumbar vertebrae) and the hipbone, followed by cutting off the upper ilium including the M. obliquus externus abdominis . Cut at the end of the 13th rib in parallel with the abdominal cut line and cut off a thin flank within 5cm of the outer end of the M. longissimus dorsi in parallel with the half carcass center cut line, removing and trimming excess fat.