Can niurou mo 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 · China

niurou mo

Q: What is niurou mo in South Korea?

niurou mo is the China retail name for the chuck roll, which sits on the chuck primal. In South Korea, the same cut is most often labeled salchisal.

Q: What is niurou mo called in South Korea?

Look for salchisal—mapped to Chuck Roll (chuck roll).

Q: What primal is niurou mo from?

Chuck Roll is on the chuck primal (Between the neck and the rib section, boneless).

In South Korea, this cut is salchisal.

Approximate match · Confidence 0.60

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Fig. 1 · Between the neck and the rib section, boneless · chuck primal

About this cut

A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.

Primalchuck

LocationBetween the neck and the rib section, boneless

In South Koreasalchisal

What is this cut →Global guide →

How to order steak doneness

China → South Korea

rare	San fen shu	→	Re-eo	48–55°C
medium rare	Wu fen shu	→	Mi-di-eom re-eo	55–60°C
medium	Qi fen shu	→	Mi-di-eom	60–65°C
well done	Quan shu	→	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

“niurou mo” in China maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In South Korea, look for labels such as salchisal. A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.