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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

What is mok-sal in Portugal?

Q: What is mok-sal in Portugal?

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

Q: What is mok-sal called in Portugal?

Look for Cachaço—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 Cachaço in Portugal

Ask for: Cachaço

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 Portugal

Cachaço

What is this cut?·Global guide

How to order steak doneness

South Korea → Portugal

rareRe-eo→Mal passado48–55°C

medium rareMi-di-eom re-eo→Mal passado/ao ponto55–60°C

mediumMi-di-eom→Ao ponto60–65°C

well doneWel-deon→Bem passado70–100°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 Portugal, look for labels such as Cachaço. 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

Acém (chuck)shoulder clod (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.