chuck primal · United States
In South Korea, this cut is salchisal.
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 | Rare | → | Re-eo |
| medium rare | Medium rare | → | Mi-di-eom re-eo |
| medium | Medium | → | Mi-di-eom |
| well done | Well done | → | Wel-deon |
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.
“chuck roll” in United States 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.
This information is for educational purposes only and may vary by region or butcher practices.