Can shpatull 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 Korea?

In South Korea, medium rare is called "Mi-di-eom re-eo". Rare is "Re-eo" and well done is "Wel-deon".

chuck primal · Albania

shpatull

Q: What is shpatull in South Korea?

shpatull is the Albania retail name for the chuck roast (blade), which sits on the chuck primal. In South Korea, the same cut is most often labeled mok-sal.

Q: What is shpatull called in South Korea?

Look for mok-sal—mapped to Chuck Blade (chuck roast (blade)).

Q: What primal is shpatull from?

Chuck Blade is on the chuck primal (Shoulder blade area, above the arm).

In South Korea, this cut is mok-sal.

Close match · Confidence 0.75

Fig. 1 · Shoulder blade area, above the arm · chuck primal

About this cut

From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.

Primalchuck

LocationShoulder blade area, above the arm

In South Koreamok-sal

What is this cut →Global guide →

How to order steak doneness

Albania → South Korea

rare	I gjallë	→	Re-eo	48–55°C
medium rare	Mesatar i rrallë	→	Mi-di-eom re-eo	55–60°C
medium	Mesatar	→	Mi-di-eom	60–65°C
well done	I pjekur mirë	→	Wel-deon	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

“shpatull” in Albania maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In South Korea, look for labels such as mok-sal. From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.