I'm wondering if someone who knows about meat can help me.
There's a Korean dish that Koreans call "LA Kalbi," the meat is short ribs cut across the bone, very thinly, like this:
Which is kind of a flanken cut, but flanken s usually a lot thicker:
I'm wondering if Koreans invented this cut? Or did they adapt it from something else? Is the flanken cut usually a thicker cut, or does it vary? I've never seen this thin cut sold anywhere but a Korean market, but some people say that mexicans sell it as well?
Thanks for any info.
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