Korean barbecue places in LA have a cut of beef called sah-tae in Korean, but I can't seem to find the English name for it, and haven't come across it in markets. Anyone?
According to the Korean man who works next to me it is beef shank.
Common mistake -- for some reason "shank" has become the fall-back name at times.
Found it -- it's beef heel meat.
Are there bones?Many Korean BBQ places here have short ribs, I believe it is a flanken cut
No bones, and the beef is not flanken cut ribs (galbi).
Is this the same as 'Satay'?, marinated strips of beef (or chicken, pork) on a stick, flame grilled? You can use flank, sirloin tip, top round, etc. and slice it into appropriate size.
No, it isn't satay... it is unseasoned, grilled quickly, and retains a rather pleasant chewiness.
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