Korean Beef Rib Plant Handles 7 Tons of Holiday Demand

Starting about ten days before Chuseok, the workload rose to around four times normal, and on the day in the video, the plant handled about 2.5 tons, equal to 40 cattle.

Ribs get little movement, so the fat layer is removed first. The higher the grade of the Korean beef, the more fat the ribs carry.

Because ribs are a low-movement cut, the higher the Korean beef grade, the more fat there is, making fat removal the first key step in rib processing.

The fat layer on ribs hardens like stone during cold storage, which makes breaking them down difficult.

About 30 kg of fat per cow clings to the ribs, and collectors use this fat as a raw material for soap and cosmetics.

Removing the fascia while following the bone's shape with a thin, short knife prevents meat loss and preserves texture.

When separating meat from bone, workers must use a thin, short knife and follow the bone's contour to avoid losing meat.

Kkotgalbi, which demands the most care, comes from between the 6th and 8th of the rib's 13 bones. Its fat is spread evenly, resembling a flower, and it is regarded as the top-grade cut. Field staff said this section requires special attention.

Because the fat is distributed like a flower, it is called 'kkotgalbi' (flower rib), and its high product value calls for the most careful handling.

Ribs are classified as bon-galbi (ribs 1 to 5, for steaming or soup), kkot-galbi (ribs 6 to 8, for grilling), and cham-galbi (ribs 9 to 13, for steaming or soup).

With the spread of grilling culture, the share of galbi-sal production has grown, and kkotgalbi is now commonly grilled plain without marinade, like sirloin or tenderloin.

Because very sharp knives are used, there is always a risk of injury during the 12-hour workdays.

To keep the carefully prepared meat fresh until it reaches the table, the principle is to move all finished work into the refrigerator before mealtime.

Workers say they feel considerable pride once they have fully mastered rib breakdown.

The perception that this is skilled work no one can just do, along with the sense of achievement after the day's work, is what helps them endure the hard labor.

This work plays an important role in raising the meat's quality and marketability.

Because the workspace gets very greasy, washing with hot water at around 15 degrees Celsius is essential.

Cutting boards, which touch the meat directly, are scrubbed especially carefully with a high-pressure hose, and compressed air is blasted to remove residual water and meat debris completely.

During the holiday rush, fresh cattle ribs from places like Goryeong keep arriving even close to midnight.

Dozens of carcass ribs arrive every hour, and to minimize exposure to room temperature and keep them fresh, they are placed in the refrigerator the moment they arrive.

Workers are busy breaking down cattle for the holiday, including 60 head of 1++ grade Korean beef. As Chuseok approaches, demand for shopping mall gift sets and carcass ribs has grown, and the workload is up from yesterday.

As a result, today's work totals 60 head, which is more than yesterday.

Fat, fascia, and tendons are all removed with care, and unlike sirloin or tenderloin, each rib piece needs manual work, so different knives and grips are used for different cuts.

Workers maximize efficiency using whatever posture and method suits them best.

Some workers prefer removing fat while the meat is hung up.

For marinated galbi, the meat is cut by section while the bone stays attached, rather than being removed.

Each bone has meat with different texture and use, and thickness varies too, so it is hard to break down without an experienced worker, and a wrong cut can lower product quality.

A saw machine cuts the ribs into a uniform 5 cm size, and pieces that are too large or too small lower the product's value.

Machine use carries a high accident risk and requires intense focus, and on peak days the plant processes up to 1,000 kg of ribs.

The sugar is stirred continuously for over an hour while boiling so it doesn't stick to the pot, and for hygiene, all ingredients are placed in a mesh bag, boiled, and then removed.

Using this secret marinade, the plant makes 300 kg of marinade for galbi.