Can kol 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 · Turkey

kol

Q: What is kol in South Korea?

kol is the Turkey 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 kol called in South Korea?

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

Q: What primal is kol 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

Turkey → South Korea

rare	Az pişmiş	→	Re-eo	48–55°C
medium rare	Az orta	→	Mi-di-eom re-eo	55–60°C
medium	Orta pişmiş	→	Mi-di-eom	60–65°C
well done	Çok pişmiş	→	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

“kol” in Turkey 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.