Can mok-sal 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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

chuck primal · South Korea

mok-sal

Q: What is mok-sal in France?

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

Q: What is mok-sal called in France?

Look for Macreuse—mapped to Chuck Blade (chuck roast (blade)).

Q: What primal is mok-sal from?

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

In France, this cut is Macreuse.

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 FranceMacreuse

What is this cut →Global guide →

How to order steak doneness

South Korea → France

rare	Re-eo	→	Saignant	48–55°C
medium rare	Mi-di-eom re-eo	→	À point	55–60°C
medium	Mi-di-eom	→	Entre à point et bien cuit	60–65°C
well done	Wel-deon	→	Bien cuit	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

“mok-sal” in South Korea maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In France, look for labels such as Macreuse. 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.