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South Korean chain specializes in chilled U.S. pork skirt meatAn innovative restaurant chain in Seoul, South Korea, is focusing on one chilled U.S. pork cut--skirt meat--and making it into an attraction for a trendy and successful operation. A flavorful cut that is ideal for Korean-style tabletop barbecue, pork skirts are part of the St. Louis spare rib in the United States. In Korea, however, the growing chain of Nano Galmagi Korean barbecue restaurants has developed a winning dining concept in the past year built solely around skirt meat--selling 4.5 metric tons (nearly 10,000 pounds) of pork skirts per week. "I had noticed that Galmagi (pork skirt meat) grilling has a lot of potential, but the pork has to be chilled for better taste than what has been offered in other restaurants," said Daekeun Kim, vice president of Nano Galmagi, a 19-restaurant chain that opened its first storefront only 13 months ago. "So I tasted several types of chilled Galmagi, including Canadian pork, and discovered that the quality of U.S. pork was the best." While the focus at Nano Galmagi is chilled pork skirts, U.S. beef also is finding a place at the table. The chain is selling an estimated 1 metric ton (about 2,200 pounds) of U.S. beef--boneless short rib and skirt meat--every month as well. "Maximizing carcass utilization is the key," said Jihae Yang, USMEF-Korea director. "The more innovative uses we can find for different cuts, the better we can help meet the demand from international buyers and the better return the producer will see." The growth of Nano Galmagi has been explosive, and company management already has three more stores under construction. They would build even more if they knew they had a secure supply of chilled U.S. skirt meat.
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