Can flat iron 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".

What is flat iron in South Korea?

Q: What is flat iron in South Korea?

flat iron is the United Kingdom retail name for the flat iron steak, which sits on the chuck primal. In South Korea, the same cut is most often labeled buchaesal.

Q: What is flat iron called in South Korea?

Look for buchaesal—mapped to Flat Iron (flat iron steak).

Q: What primal is flat iron from?

Flat Iron is on the chuck primal (Infraspinatus muscle, top blade of the shoulder clod).

Exact match

flat iron

is buchaesal in South Korea

Ask for: buchaesal

About this cut

The second most tender muscle on the entire animal, after the tenderloin. A flat, rectangular steak extracted from the top blade by splitting it along the central connective tissue. Uniform thickness makes it ideal for grilling. Also known as butler's steak in the UK.

chuck primal · Infraspinatus muscle, top blade of the shoulder clod

In South Korea

buchaesal

What is this cut?·Global guide

How to order steak doneness

United Kingdom → South Korea

rareRare→Re-eo48–55°C

medium rareMedium rare→Mi-di-eom re-eo55–60°C

mediumMedium→Mi-di-eom60–65°C

well doneWell done→Wel-deon70–100°C

Korean BBQ is cooked at the table by diners to their preference, so doneness terminology is primarily for steakhouse contexts. Phonetic English borrows are standard. For raw beef (Yukhoe, 육회), different terminology applies. Korean home cooking traditionally prefers Wel-deon for safety and texture.

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

Detailed explanation

“flat iron” in United Kingdom maps to canonical flat iron (chuck: Infraspinatus muscle, top blade of the shoulder clod). In South Korea, look for labels such as buchaesal. The second most tender muscle on the entire animal, after the tenderloin. A flat, rectangular steak extracted from the top blade by splitting it along the central connective tissue. Uniform thickness makes it ideal for grilling. Also known as butler's steak in the UK.

Keep exploring

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.