Can inside skirt mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in South Korea?

In South Korea, medium rare is called "Mi-di-eom re-eo". Rare is "Re-eo" and well done is "Wel-deon".

What is inside skirt in South Korea?

Q: What is inside skirt in South Korea?

inside skirt is the Canada retail name for the inside skirt steak, which sits on the plate primal. In South Korea, the same cut is most often labeled anchangsal.

Q: What is inside skirt called in South Korea?

Look for anchangsal—mapped to Inside Skirt (inside skirt steak).

Q: What primal is inside skirt from?

Inside Skirt is on the plate primal (Transversus abdominis muscle — the inner diaphragm muscle).

Exact match

inside skirt

is anchangsal in South Korea

Ask for: anchangsal

About this cut

The 'other' skirt steak. Thinner, wider, and slightly tougher than the outside skirt (which is the standard 'skirt steak'). Most restaurant fajitas use inside skirt because the outside skirt is exported or sold at premium. Requires high heat, fast cooking, and slicing against the grain.

plate primal · Transversus abdominis muscle — the inner diaphragm muscle

In South Korea

anchangsal

What is this cut?·Global guide

How to order steak doneness

Canada → South Korea

rareRare→Re-eo48–55°C

medium rareMedium rare→Mi-di-eom re-eo55–60°C

mediumMedium→Mi-di-eom60–65°C

well doneWell done→Wel-deon70–100°C

Korean BBQ is cooked at the table by diners to their preference, so doneness terminology is primarily for steakhouse contexts. Phonetic English borrows are standard. For raw beef (Yukhoe, 육회), different terminology applies. Korean home cooking traditionally prefers Wel-deon for safety and texture.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“inside skirt” in Canada maps to canonical inside skirt (plate: Transversus abdominis muscle — the inner diaphragm muscle). In South Korea, look for labels such as anchangsal. The 'other' skirt steak. Thinner, wider, and slightly tougher than the outside skirt (which is the standard 'skirt steak'). Most restaurant fajitas use inside skirt because the outside skirt is exported or sold at premium. Requires high heat, fast cooking, and slicing against the grain.

Keep exploring

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.