Cutranslator

What is mok-sal in Czech Republic?

Close match

mok sal

is very similar to chuck blade in Czech Republic

Ask for: chuck blade

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 Czech Republic

chuck blade

What is this cut?·Global guide

How to order steak doneness

South Korea → Czech Republic

rareRe-eo→Krvavý48–55°C
medium rareMi-di-eom re-eo→Středně krvavý55–60°C
mediumMi-di-eom→Středně propečený60–65°C
well doneWel-deon→Propečený70–100°C

Czech steak culture is growing in Prague. Středně krvavý (medium rare) is the standard for Czech steak lovers.

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 Czech Republic, look for labels such as chuck blade. 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.

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Compare with similar cutsSee this cut in other countriesLearn more about this cut

Related cuts

chuck roll (chuck)shoulder clod (chuck)

Compare with similar cuts

Other countries & routes

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

People also ask about this cut

What is mok-sal in Czech Republic?
mok-sal maps to Chuck Blade (chuck roast (blade)) in this ontology; in Czech Republic, look for labels such as chuck blade.

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What is mok-sal called in Czech Republic?
In Czech Republic, mok-sal corresponds to Chuck Blade; common retail wording includes chuck blade.

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Where does mok-sal come from on the cow?
mok-sal refers to chuck roast (blade) on the chuck primal (Shoulder blade area, above the arm).

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Show 7 more questions
What primal is mok-sal from?
mok-sal is tied to the chuck primal as Chuck Blade (chuck roast (blade)).

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Is mok-sal the same as ribeye?
No—mok-sal maps to chuck roast (blade) (Chuck Blade), while ribeye is a separate canonical rib primal cut.

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Is mok-sal the same as Chuck Roll?
No—mok-sal is chuck roast (blade); Chuck Roll is chuck roll, a different canonical cut.

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How is mok-sal different from Shoulder Clod?
chuck roast (blade) (Chuck Blade) differs from shoulder clod by primal and muscle: compare the two hub pages in this site.

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What is the canonical beef cut for mok-sal?
mok-sal resolves to Chuck Blade (chuck roast (blade)) in the Cutranslator ontology.

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What should I ask for at a Czech Republic butcher?
Ask for chuck blade and mention Chuck Blade if needed—the mapped retail names above match chuck roast (blade).

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Why might mok-sal be less common in Czech Republic?
mok-sal is a South Korea retail term; Czech Republic shops may use different names for the same chuck roast (blade) muscle.

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How this information is generated

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