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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

What is mok-sal in Chile?

Q: What is mok-sal in Chile?

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

Q: What is mok-sal called in Chile?

Look for Asado carnicero—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).

Close match

mok sal

is very similar to Asado carnicero in Chile

Ask for: Asado carnicero

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.

chuck primal · Shoulder blade area, above the arm

In Chile

Asado carnicero

What is this cut?·Global guide

How to order steak doneness

South Korea → Chile

rareRe-eo→A lo inglés48–55°C

medium rareMi-di-eom re-eo→A punto55–60°C

mediumMi-di-eom→Tres cuartos60–65°C

well doneWel-deon→Bien cocido70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

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

Keep exploring

Related cuts

Huachalomo (chuck)Punta paleta (chuck)

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.