Can gu-i-yong 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 Africa?

In South Africa, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

rib primal · South Korea

gu-i-yong

Q: What is gu-i-yong in South Africa?

gu-i-yong is the South Korea retail name for the short ribs, which sits on the rib primal. In South Africa, the same cut is most often labeled short ribs.

Q: What is gu-i-yong called in South Africa?

Look for short ribs—mapped to Short Ribs (short ribs).

Q: What primal is gu-i-yong from?

Short Ribs is on the rib primal (Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)).

In South Africa, this cut is short ribs.

Approximate match · Confidence 0.50

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Fig. 1 · Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs) · rib primal

About this cut

Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.

Primalrib

LocationLower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)

In South Africashort ribs

What is this cut →Global guide →

How to order steak doneness

South Korea → South Africa

rare	Re-eo	→	Rare	48–55°C
medium rare	Mi-di-eom re-eo	→	Medium rare	55–60°C
medium	Mi-di-eom	→	Medium	60–65°C
well done	Wel-deon	→	Well done	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“gu-i-yong” in South Korea maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In South Africa, look for labels such as short ribs. Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.