Beef Neck/Chuck (목심 /mok-ssim)
I followed a Korean cut classification that aligns with how these meat cuts are organized in Korean standards. Some cuts of meat may be next to or near the main classification but still be considered to fall under that category.
Korea uses over 100 meat cut classifications. Some meat cuts that fall under this cut are the following:
Neck/Chuck (목심살 /mok-ssim-sal)
Location On Animal: The chuck is located in the shoulder and neck of the cow.
Texture/Fat: The texture and fat level can vary based on the section of the chuck.
Uses: It is often used for 곰탕/국/전골 (Soup), 불고기 (Bulgogi), 샤브샤브 (Hot Pot), 육회 (Raw).
Special Prep: This cut can be tough, so it is best used thinly sliced or simmered until tender.
Chuck Eye Roll or Chuck Roll (알목심)
Location On Animal: This cut includes the neck muscle 목심 that is attached to the 5th and 6th cervical vertebrae and the upper loin 등심 from the 1st to 5th thoracic vertebrae.
Texture/Fat: The section of cut closer to 목심 (chuck) can be used for slower cooking, and the section closer to 등심 (ribeye/loin) can be used for quicker cooking.
Uses: This cut can be used for 스태이크 (Steak), 구이 (Grilled), 불고기 (Thin-sliced Marinaded), 찌개 (Soup).
Notes: This cut is in the 목심 chuck area, but it is very close to the 등심 ribeye area and may include the end of the 등심 ribeye area. This can make it confusing to classify it to one section.
