Korean Cuts of Beef - Anyone know exactly what they are?

When I began eating Korean food on a regular basis in college, I knew only kalbi and bulgogi as beef short ribs and thinly sliced ribeye. Since I've been shopping in various Korean markets in Chicago and the 'burbs, I've encountered various different cuts (non-marinated) which bear labels which don't tell the consumer much (as I can't read Korean). For instance at Chicago Foods you can sometimes find Grade A Bulgogi vs Bulgogi 100 - Anyone know the difference? Is all bulgogi sliced ribeye? Recently we purchased a package of sliced beef (from this Korean market across the street from Mitsuwa) labeled "Cha-dul bae-ki" which looked to be a more marbled cut than the usual bulgogi. We also purchased the kalbi that is a long strip of short rib connected to a bone (vs the cross-cut kalbi and something I've seen labeled LA kalbi). Yesterday at Chicago Foods we purchased some cuts labeled sukiyaki (which were very marbled thinly sliced cuts) which resembled the Cha-dul bae-ki, as well as a package held in their glass case labeled shabu-shabu (which was very lean). These two cuts of beef did not in any way resemble what you'd find sold for the Japanese consumer as sukiyaki or shabu-shabu. Can anyone shed any light on the cuts of beef sold and labeled as above from Chicago Foods or other local Korean markets? TIA.

Jay,

I like your question on the Korean meat cuts and look forward to the answers.

While I cannot shed any light, I will add another meat cut for your consideration. At Mexican restaurants, I will often have Costilla de Res which is a meaty cross section of beef ribs often priced around $1.99 a pound in Mexican stores. Garden Buffet Korean BBQ on Lincoln Ave offers these marinated like Kalbi or bulgogi during their lunch. This is a great alternative with a robust flavor and chewiness.

Regards,

The Korean markets near Milwaukee and Greenwood in Niles label a cut as "rib eye", and it's very inexpensive, sliced thin and usually still frozen when I buy it (probably the only way it could have been sliced that thin). Works very nicely for bul go gi.