24 (Tue) November 2020
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
JohnCook Deli Meats is a meat company. Founded 2005 in Korea. Specializes in locally produced American and European-style sausages, hams, and steaks. Sells on-line and through brick-and-mortar stores, with products also available in national grocery chains.
While I was looking around, the guy behind the counter offered me pre-cut frozen dry-aged steaks at 30% off the regular price of 10,000 won per 100 grams – no way to resist that.
To summarize differences among 3 related steak varieties, all from the short loin of the beef with an attached cross section of the lumbar vertebra bone: (1) the Porterhouse includes a large portion of tenderloin (aka filet) on one side of the bone, and an equal portion of sirloin (aka strip) on the other side; (2) the T-Bone includes a smaller amount of tenderloin; (3) the L-Bone removes the tenderloin side entirely/mostly, leaving only the sirloin.
As sirloin/strip is my preferred beef type, and the bone provides for a more flavorful meat, the L-Bone should in theory be my favorite cut of steak. It’s just so rare to find, at least where I’ve lived over the past 15 years, that I’ve never encountered it before, so never thought about it.
The steak was okay. Sourced from American beef – probably USDA Prime, which seems the most common among imports here – the natural marbling was fair, though nowhere close to Hanwoo (see for example 11.189 Hanwoo 1++ Sirloin Strip Steak). And so, being slightly overcooked to medium, almost medium well, the texture turned out a bit dry. Still, the dry-aging helped keep the meat tender. It was very beefy in taste, as dry-aging intensifies the flavors, and yet kinda blah. Nobody fought over the last piece.
Not that expensive, but I think that I could do just as well with a well-selected piece of American ribeye at half the price.
(For more details re food, see WHAT)
(For more details re venue, see WHERE IN KOREA)