What is Horn Beef?

For some reason, restaurants specializing in beef come up with the words "two horns," such as "two horn sirloin" and "two horn Korean beef." What the hell is this?

"Two-horse" is a combination of "two" and "horn" in English. It means it has two horns. Most horned animals, let alone cows, have two horns.

The history of this two horn is like this.

Have you ever looked closely at the grade of meat when buying beef at a butcher shop?

The quality of meat varies from country to country.

One of the important things in dealing with the quality of meat is the so-called marbling, which is like looking at the degree of white spots mixed with marble, which indicates the amount of fat mixed in the lean meat.

Any meat with a lot of fat is savory, tasty, and tender. For this reason, it is made by feeding grain to cows. The table above is for Canada and the United States.

In Korea, as shown in the picture above, 

marbling is divided into several grades and marked with ++.

The table above shows the grade of beef in terms of marbling and overall quality of meat. The point is that the more ++, the better the meat. That's what "two horns" is. Recently, however, there is a movement to adjust the grade of this beef because it is known that this meat is too high in fat and causes health problems.

When you eat meat, don't look for it too much, but slightly chewy and low in fat, it has a chewy taste and is good for your health. In fact, it is better to buy and eat meat that accurately indicates the grade of the meat rather than indicating the origin of the meat.

▶meat fat?? Is it good for my health? I will look into it and post it.