These are small muscles surrounding the forearm bone (forearm bone) and part of the humerus bone (humerus) of the front leg, and the shin bone (lower thigh) of the hind leg. They are separated from the lower part of the front leg and rump and shaped by removing ligaments and fat. This includes lumps, arrows, and upper arms.

It is separated from the tensor fascia lata muscle of the hind leg along the thin membrane of the trunk cutaneous muscle and the rectus abdominis muscle from the fat mass of the thigh at the stifle (hind knee) area of the lower leg of the hind leg, and located on the outside of the abdomen. The oblique muscle (external oblique muscle) and transversus abdominis muscle (transverse abdominis muscle) are separated from the posterior quadrant and the skirt area is separated.

In the entire quadrant, cut the deep pectoral muscle (cardiopectoral muscle) and shallow pectoral muscle (sacral pectoralis muscle) along the costal cartilage (costal cartilage), xiphoid cartilage (xiphoid cartilage), and breastbone (sternum) to separate them from the rib area, and separate the outer neck. It is produced by cutting along the vein (jugular vein) to include the clavicle muscle (clavicle muscle) and sternomastoid muscle, separating it from the neck area, removing fat lumps, and shaping it. It is connected to the brisket, brisket, up-jinsal, up-jin-an-sal and strip tip area. Includes skirt brisket, skirt meat, and apron meat from the separated abdomen.

These are small muscles surrounding the forearm bone (forearm bone) and part of the humerus bone (humerus) of the front leg, and the shin bone (lower thigh) of the hind leg. They are separated from the lower part of the front leg and rump and shaped by removing ligaments and fat. This includes lumps, arrows, and upper arms.

It is the part of the sacrum (coffin bone) and thigh bone (femur) of the hind leg excluding the rump region and includes the gluteus medius (gluteus medius), superficial gluteus muscle (sacral gluteus), biceps femoris (biceps femoris), and quadriceps femoris ( It is a part made up of the quadriceps femoris, etc., and is shaped by removing ligaments, subcutaneous fat, and intermuscular fat mass, and includes padding, tongue, tongue, and triangular meat.

After separating the front legs, cut and separate the muscles of the loin and brisket area from the muscles around the ribs (ribs), then separate the ribs (ribs) from the backbone (thoracic vertebrae), include the ribs (ribs), and remove excess fat. It is removed and shaped and includes bone ribs, flower ribs, cham ribs, short ribs, and maguri. Due to the nature of the major division, Tosi-sal, Anchang-sal, and Jebichuri are also included and classified in the same region.

It includes the biceps brachii muscle, which surrounds the upper arm bone (humerus bone), and the latissimus dorsi muscle, at the end of the shoulder. The shoulder moves toward the backbone (thoracic spine) along the fascia between the body and the humerus bone. Go up to the end of the cartilage area at the end of the bone (scapula) and cut straight with the backbone (thoracic vertebrae) at 1/3 of the thick part above the latissimus dorsi muscle, deboning to separate the sacral area and remove excess fat. It includes Jeonghyeonghae, kkuri meat, fan meat, front leg meat, rib deotsal, and fan cover meat.

In the hind leg, it is a part of the introvert muscle (adductor muscle), semimembranosus muscle (semimembranosus muscle), pubotibialis muscle (gracilis muscle), and semitendinosus muscle (semitendinosus muscle) that form the inside of the thigh bone (femur) around the shin bone (lower thigh). It is produced excluding the fat part and includes rump meat and red head meat.

After separating the renal fat inside the lumbar vertebrae, cut the tenderloin head parallel to the lower part of the lumbar vertebrae (pubic bone), and then cut the iliopsoas muscle (hip muscle) along the iliac bone (ilium) and lumbar vertebrae (lumbar vertebrae). , the psoas minor (psoas minor) and psoas major (psoas major) muscles are incised and fat lumps are removed and shaped.

Cut along the 13th rib between the last vertebra (thoracic vertebra) and the first lumbar vertebra (lumbar vertebra), then cut between the last lumbar vertebra (lumbar vertebra) and the hip bone (sacral vertebra), and then cut the top of the iliac vertebra (ilium). Cut to include the external oblique muscle (external oblique muscle), cut parallel to the abdominal incision line at the end of the 13th rib (rib), and parallel to the midline of the two-part division within 5 cm of the outer tip of the longus dorsalis muscle (longissi longus abdominis). The skirt part is cut and separated, and excess fat is removed and shaped.

Cut a straight line between the last thoracic vertebra (thoracic vertebra) and the first lumbar vertebra (lumbar vertebra) of the carcass, and make an incision parallel to the midline of the two-part division within 5 cm of the outer tip of the longus dorsalis muscle (longissi longus abdominis) to separate it from the rib area. Afterwards, the backbone (thoracic vertebrae) and cervical vertebrae (cervical vertebrae) are deboned and the two parts are cut perpendicular to the midline between the 7th cervical vertebra and the 1st thoracic vertebra. The latissimus dorsi muscle on the outside of the shoulder blade (scapula) is included and excluded from the front leg area, excess fat lumps are removed and shaped, and upper sirloin meat, cauliflower sirloin meat, lower sirloin meat, and sirloin meat are included.

The muscles of the 1st to 7th cervical vertebrae (cervical vertebrae) are cut between the 7th cervical vertebra (cervical vertebrae) and the 1st thoracic vertebrae (thoracic vertebrae), excluding the forelimbs and limbs, and then separated from the sirloin and then shaped. Based on the anti-ligament (rice cake core), the outer rhomboid muscle (yoke flesh) is also separated and classified into neck core.