Chuck — Bulgogi · 46

Cook Chuck as Soups & stews to 80° at the centre. Plate as Bulgogi. Angle 2: check thickness before the clock. A bundle of working muscles running from the shoulder into the neck. The grain is coarse and it carries a lot of connective tissue, but simmer it long enough and that tissue melts into gelatin and gives you the deepest broth on the animal. It is also the standard cut for thin-sliced barbecue.

Look for even red muscle with minimal white sheets of membrane running through it. Heavily seamed pieces are better bought for stew. Too much connective tissue to serve pink — this cut rewards time, not precision. Sliced thin it grills; cubed it stews. Often sold as chuck roll; USDA grade follows the carcass, not this primal alone.

Cook Chuck as Bulgogi to 80° at the centre. Thick grain needs more time. A cut’s grain comes from how much the muscle worked. Chuck needs heat through to 80° before “Bulgogi” makes sense. 80 is a stage of that heat, not a luxury score. The same cut becomes a stew, a grill, or a braise, so a steak minute does not cover a pot. Thick connective tissue wants time, not a hard sear alone. This is not medical advice.