Baek Jong-won's Meat: Pork Edition
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Description
Book Introduction
The easiest, most friendly way!
Baek Jong-won, who is passionate about meat, tells us
All About Delicious Pork
★ Meat information book written by Baek Jong-won
★ Features and preparation methods for each pork part, organized in an easy-to-understand manner even for beginners
The culmination of Baek Jong-won's obsession with meat research, operating over 20 domestic and international restaurant brands and 2,000 stores, has been published in "Baek Jong-won's Meat: Pork Edition."
This is a meat information book that Baek Jong-won completed through research with top meat experts and countless trials and errors.
First published in 2013, 『Baek Jong-won's Meat』, known as a must-read for anyone dreaming of starting a food business, including opening a meat restaurant, has been completely republished.
By focusing on just one type of pork, the book provides more in-depth coverage, while also significantly incorporating the latest research and restaurant industry trends to provide practical information and a wealth of reading material that can be applied immediately in real-world situations.
『Baek Jong-won's Meat: Pork Edition』, written by CEO Baek Jong-won himself, dissects the pig from head to tail, leaving nothing to be wasted, and provides knowledge on how to use each part in an easy and friendly manner.
With over 350 close-up process photos, the book provides detailed descriptions of the names and characteristics of each part, pig deboning and disassembly, segmentation, and commercialization techniques, allowing even beginners to easily follow along and learn proper preparation methods for each part.
In addition, we have compiled a comprehensive guide to the various pig breeds that are worth knowing about, so that you can understand the entire process of pork production, from breeding to distribution, at a glance.
This book is the most basic guide to wise pork consumption and is a must-have for both meat restaurant owners seeking new menu development ideas and general restaurant businesses.
Starting with 『Baek Jong-won's Meat: Pork Edition』, beef edition and poultry edition are also scheduled to be published.
Baek Jong-won, who is passionate about meat, tells us
All About Delicious Pork
★ Meat information book written by Baek Jong-won
★ Features and preparation methods for each pork part, organized in an easy-to-understand manner even for beginners
The culmination of Baek Jong-won's obsession with meat research, operating over 20 domestic and international restaurant brands and 2,000 stores, has been published in "Baek Jong-won's Meat: Pork Edition."
This is a meat information book that Baek Jong-won completed through research with top meat experts and countless trials and errors.
First published in 2013, 『Baek Jong-won's Meat』, known as a must-read for anyone dreaming of starting a food business, including opening a meat restaurant, has been completely republished.
By focusing on just one type of pork, the book provides more in-depth coverage, while also significantly incorporating the latest research and restaurant industry trends to provide practical information and a wealth of reading material that can be applied immediately in real-world situations.
『Baek Jong-won's Meat: Pork Edition』, written by CEO Baek Jong-won himself, dissects the pig from head to tail, leaving nothing to be wasted, and provides knowledge on how to use each part in an easy and friendly manner.
With over 350 close-up process photos, the book provides detailed descriptions of the names and characteristics of each part, pig deboning and disassembly, segmentation, and commercialization techniques, allowing even beginners to easily follow along and learn proper preparation methods for each part.
In addition, we have compiled a comprehensive guide to the various pig breeds that are worth knowing about, so that you can understand the entire process of pork production, from breeding to distribution, at a glance.
This book is the most basic guide to wise pork consumption and is a must-have for both meat restaurant owners seeking new menu development ideas and general restaurant businesses.
Starting with 『Baek Jong-won's Meat: Pork Edition』, beef edition and poultry edition are also scheduled to be published.
- You can preview some of the book's contents.
Preview
index
Part 1
How to get delicious pork
Different breeds of pigs
Major pig breeds in the world
Pig breeds in our country
three-way crossbreed
From breeding to distribution
Pork traceability system
Part 2
Tips for segmenting and commercializing pork by part
A glance at the pig division
Comparison of land division methods by country
Understanding Skeletal Structure
Partial meat processing process
Main uses of each pork cut
Divide the meat into three parts (make a 6-minute conductor)
Commercialization tips
★Bulb deboning and splitting
Understanding the bulb area
rib
Moksimsal
front leg meat
Hangjeongsal
Front slaughter
fan ribs
★Jung-gu bone removal and division
Understanding the central region
sirloin
seagull meat
Tosisal
back ribs
sirloin
Sirloin steak
pork belly
bone-in sirloin
Various pork ribs
★Hindquarters deboning and splitting
Understanding the posterior region
Hind leg subdivision
hind leg meat
buttocks
Hongdukaesal
Bosup-sal
Doganisal
Seolgitsal
Backslash
Part 3
How to Use Byproducts That Are as Delicious as Meat
head
interior decoration
Other by-products
supplement
Pig Grading Criteria
Standards for dividing pork by part
Foreign names of pork cuts
How to get delicious pork
Different breeds of pigs
Major pig breeds in the world
Pig breeds in our country
three-way crossbreed
From breeding to distribution
Pork traceability system
Part 2
Tips for segmenting and commercializing pork by part
A glance at the pig division
Comparison of land division methods by country
Understanding Skeletal Structure
Partial meat processing process
Main uses of each pork cut
Divide the meat into three parts (make a 6-minute conductor)
Commercialization tips
★Bulb deboning and splitting
Understanding the bulb area
rib
Moksimsal
front leg meat
Hangjeongsal
Front slaughter
fan ribs
★Jung-gu bone removal and division
Understanding the central region
sirloin
seagull meat
Tosisal
back ribs
sirloin
Sirloin steak
pork belly
bone-in sirloin
Various pork ribs
★Hindquarters deboning and splitting
Understanding the posterior region
Hind leg subdivision
hind leg meat
buttocks
Hongdukaesal
Bosup-sal
Doganisal
Seolgitsal
Backslash
Part 3
How to Use Byproducts That Are as Delicious as Meat
head
interior decoration
Other by-products
supplement
Pig Grading Criteria
Standards for dividing pork by part
Foreign names of pork cuts
Detailed image
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Into the book
『Baek Jong-won's Meat: Pork Edition』 is a book written with the hope that it will be of some help to those who want to enjoy pork deliciously, those who want to make delicious pork dishes, and those who want to properly study pork.
Above all, I wanted to create a book that I could keep by my side and refer to whenever I thought of 'pork'.
This book is a newly published version of the previously published 『Baek Jong-won's Meat』 with a significantly expanded pork section.
More than eight years have already passed since 『Baek Jong-won's Meat』 was published in April 2013.
At the time, I was not an expert on meat, but the reason I first published that book was because I hoped that research and discussion on meat would become more active with the participation of more people from all walks of life, and that excellent information books dealing with meat would be published.
The more we know about meat, the more our perception of its taste changes.
As consumers understand where the meat comes from, the amount of exercise it takes, and the fat content, the taste they perceive in their heads will inevitably change.
The same goes for those working in the meat industry.
I believe that by researching and developing new commercialization methods for specific cuts of meat based on their deeper and broader knowledge of meat, we can achieve progress that will offer consumers a better direction.
"Baek Jong-won's Meat: Pork Edition" is the most basic guide to wise consumption of pork.
We hope that experts with excellent insight will actively participate in solving problems that require more research and effort in the future, such as research on commercialization methods for each cut of meat, development of recipes, and improvement of consumer awareness.
I also hope that this book will be a small help and a source of reassuring information to the countless consumers who love pork.
Although it is insufficient, I hope that the seeds of insight sown in this small field will grow into a forest.
- Baek Jong-won
Above all, I wanted to create a book that I could keep by my side and refer to whenever I thought of 'pork'.
This book is a newly published version of the previously published 『Baek Jong-won's Meat』 with a significantly expanded pork section.
More than eight years have already passed since 『Baek Jong-won's Meat』 was published in April 2013.
At the time, I was not an expert on meat, but the reason I first published that book was because I hoped that research and discussion on meat would become more active with the participation of more people from all walks of life, and that excellent information books dealing with meat would be published.
The more we know about meat, the more our perception of its taste changes.
As consumers understand where the meat comes from, the amount of exercise it takes, and the fat content, the taste they perceive in their heads will inevitably change.
The same goes for those working in the meat industry.
I believe that by researching and developing new commercialization methods for specific cuts of meat based on their deeper and broader knowledge of meat, we can achieve progress that will offer consumers a better direction.
"Baek Jong-won's Meat: Pork Edition" is the most basic guide to wise consumption of pork.
We hope that experts with excellent insight will actively participate in solving problems that require more research and effort in the future, such as research on commercialization methods for each cut of meat, development of recipes, and improvement of consumer awareness.
I also hope that this book will be a small help and a source of reassuring information to the countless consumers who love pork.
Although it is insufficient, I hope that the seeds of insight sown in this small field will grow into a forest.
- Baek Jong-won
--- From pp.5~8 "Prologue"
Publisher's Review
Baek Jong-won researches with the best meat experts
A meat information book completed after countless trials and errors
"Baek Jong-won's Meat: Pork Edition" helps you master everything you need to know before selecting, purchasing, and cooking pork in one book.
Starting with the original Ssambap restaurant that opened in 1993, CEO Baek Jong-won, who currently operates over 20 domestic and international restaurant brands and over 2,000 stores as of 2022, has written this book by gathering all of the meat knowledge he has accumulated through research with the best meat experts.
Although he has published several books, Baek Jong-won has a special affection for this book, which deals with one type of pork in depth.
This is because this book contains all of his know-how in developing his own meat menu, which was developed through over 30 years of experience in the restaurant industry and countless trials and errors.
The author expressed his feelings about publishing a meat information book written to fit the reality of domestic livestock farming, rather than a translated foreign book.
“I wrote this in the hope that it will be of some help to those who want to enjoy pork deliciously, those who want to make delicious pork dishes, and those who want to learn more about pork.
This book is the most basic guide to wise consumption of pork.”
A total of 23 parts, 350 photos of the close-up process included!
A complete dissection of pig bones, from segmentation to shaping and commercialization.
The reason why I keep reaching for Baek Jong-won's recipes is because of the friendly and easy-to-understand explanations.
Baek Jong-won's unique style shines through in this book, which covers how to consume pork wisely and deliciously.
While providing an interesting explanation of the characteristics of each part of pork, it also provides detailed information on pork deboning, slicing, and commercialization techniques through over 350 process photos, so even beginners can easily follow along and learn how to prepare and use each part.
According to the Ministry of Agriculture, Food and Rural Affairs' notice, pork is so diverse that it can be divided into 25 sub-cuts under 7 major cuts.
However, the number of pork cuts that consumers encounter in the market is at most about 10.
For example, six different cuts of meat are produced from the hind leg of a pig, including the rump, shoulder, thigh, rump, and back shank, but they are sold and consumed under the single name of “hind leg (fuji).”
Rather than approaching the pig anatomically, the author meticulously explains, from the perspective of a culinary researcher, 'what texture and taste each cut of meat has' and 'how it should be processed and cooked'.
Meat lovers, as well as aspiring restaurant business owners,
A must-read for business owners looking for new menu development ideas.
The original Ssambap restaurant's 'Daepae Samgyeopsal', the main house's 'Woosamgyeopsal', the Saemaeul Restaurant's 'Yeoltan Bulgogi'...
These menus were created as a result of CEO Baek Jong-won's dream of "creating a meat menu that has never been seen before!" and his continuous research and effort into meat.
"Baek Jong-won's Meat: Pork Edition" is a book for meat restaurant owners who want to develop their own unique meat menu instead of the common cuts like pork belly, pork neck, pork loin, and pork tenderloin that are commonly sold everywhere, aspiring entrepreneurs who are thinking about competitive recipes with the intention of opening a restaurant, chefs who are interested in various ingredients, and all consumers who love pork.
“The more we know about meat, the more our perception of its taste changes.
As the author says, “The more consumers understand where the meat comes from, how much it moves, and what fat content it contains, the more the taste they perceive in their heads will change.” I hope that through this book, consumers will rediscover the endless charm of pork, which they “eat often but didn’t know much about.”
A meat information book completed after countless trials and errors
"Baek Jong-won's Meat: Pork Edition" helps you master everything you need to know before selecting, purchasing, and cooking pork in one book.
Starting with the original Ssambap restaurant that opened in 1993, CEO Baek Jong-won, who currently operates over 20 domestic and international restaurant brands and over 2,000 stores as of 2022, has written this book by gathering all of the meat knowledge he has accumulated through research with the best meat experts.
Although he has published several books, Baek Jong-won has a special affection for this book, which deals with one type of pork in depth.
This is because this book contains all of his know-how in developing his own meat menu, which was developed through over 30 years of experience in the restaurant industry and countless trials and errors.
The author expressed his feelings about publishing a meat information book written to fit the reality of domestic livestock farming, rather than a translated foreign book.
“I wrote this in the hope that it will be of some help to those who want to enjoy pork deliciously, those who want to make delicious pork dishes, and those who want to learn more about pork.
This book is the most basic guide to wise consumption of pork.”
A total of 23 parts, 350 photos of the close-up process included!
A complete dissection of pig bones, from segmentation to shaping and commercialization.
The reason why I keep reaching for Baek Jong-won's recipes is because of the friendly and easy-to-understand explanations.
Baek Jong-won's unique style shines through in this book, which covers how to consume pork wisely and deliciously.
While providing an interesting explanation of the characteristics of each part of pork, it also provides detailed information on pork deboning, slicing, and commercialization techniques through over 350 process photos, so even beginners can easily follow along and learn how to prepare and use each part.
According to the Ministry of Agriculture, Food and Rural Affairs' notice, pork is so diverse that it can be divided into 25 sub-cuts under 7 major cuts.
However, the number of pork cuts that consumers encounter in the market is at most about 10.
For example, six different cuts of meat are produced from the hind leg of a pig, including the rump, shoulder, thigh, rump, and back shank, but they are sold and consumed under the single name of “hind leg (fuji).”
Rather than approaching the pig anatomically, the author meticulously explains, from the perspective of a culinary researcher, 'what texture and taste each cut of meat has' and 'how it should be processed and cooked'.
Meat lovers, as well as aspiring restaurant business owners,
A must-read for business owners looking for new menu development ideas.
The original Ssambap restaurant's 'Daepae Samgyeopsal', the main house's 'Woosamgyeopsal', the Saemaeul Restaurant's 'Yeoltan Bulgogi'...
These menus were created as a result of CEO Baek Jong-won's dream of "creating a meat menu that has never been seen before!" and his continuous research and effort into meat.
"Baek Jong-won's Meat: Pork Edition" is a book for meat restaurant owners who want to develop their own unique meat menu instead of the common cuts like pork belly, pork neck, pork loin, and pork tenderloin that are commonly sold everywhere, aspiring entrepreneurs who are thinking about competitive recipes with the intention of opening a restaurant, chefs who are interested in various ingredients, and all consumers who love pork.
“The more we know about meat, the more our perception of its taste changes.
As the author says, “The more consumers understand where the meat comes from, how much it moves, and what fat content it contains, the more the taste they perceive in their heads will change.” I hope that through this book, consumers will rediscover the endless charm of pork, which they “eat often but didn’t know much about.”
GOODS SPECIFICS
- Publication date: March 27, 2022
- Page count, weight, size: 244 pages | 616g | 185*250*13mm
- ISBN13: 9788925578514
- ISBN10: 8925578514
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