chuck primal · South Korea
In Vietnam, this cut is nac vai, also sold as thit bo xay.
⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.
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.
| rare | Re-eo | → | Tái |
| medium rare | Mi-di-eom re-eo | → | Tái vừa |
| medium | Mi-di-eom | → | Vừa |
| well done | Wel-deon | → | Chín kỹ |
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.
“salchisal” in South Korea maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Vietnam, look for labels such as nac vai · thit bo xay. 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.
This information is for educational purposes only and may vary by region or butcher practices.