Sagol
Sagol (), or beef leg bone, is an ingredient in Korean cuisine. Sagol is often boiled to make a broth, called "sagol-yuksu" (), or beef leg bone broth, for Korean soups such as "gomguk" (beef bone soup), "galbi-tang" (short rib soup), "tteokguk" (sliced rice cake soup), "kal-guksu" (noodle soup), or "gukbap" (soup with rice). "Sagol" is rich in the protein collagen and in minerals such as calcium. In traditional Korean culture, it alleged to reinvigorate the body. No scientific evidence supports this claim. In the summer, "sagol-yuksu" (broth) is served to pregnant or breastfeeding mothers and the  sick. In the winter, it is served with rice as a warm and nutritious meal. Etymology. The anglicized translation of the word Sagol roughly translates to Four Bones. 'Sa' meaning four and 'Gol' meaning bone. Together, they refer to the thigh and shin bones of a cow or bull. The term is primarily used in cooking. Anatomy. Cattle have eight "sagol" bones. "Sagol" uses the thigh and shin bones from a cow's four legs. "Sagol" can be classified by breed (hanu, beef cattle, dairy cattle, imported, etc.), sex (cow, bull, steer, etc.), or grade. High-grade "sagol" from hanu  beef with a dense ivory and white bone cross-section is typically preferred. A "sagol" consists of one diaphysis part and two epiphysis parts. The Epiphysis parts have an outer layer of compact bone and an inner layer of spongy bone. The diaphysis contains periostea outside and marrow inside.