Hanwoo Brisket

Cuts : Hanwoo

Chuck roll comes from a well-exercised part of the cow, making it lean with lots of connective tissue. This gives the meat a tough texture and makes it rich in gelatin. It is tougher and has a coarser grain than sirloin, with a firm, solid muscle structure.

Chuck roll is composed of several different muscles. After the neck bone is removed, it often has many knife marks and visible sinews, but it remains a substantial, meaty cut. The muscle fibers of the front sirloin and chuck flap intersect in this area, so the tenderness can vary depending on how it’s cut. For this reason, slicing it thinly is best for cooking, which also helps to achieve a more tender texture. This cut has fat evenly distributed within the lean meat, resulting in good marbling and rich flavor.
Chuck roll is a versatile cut used for steaks, grilling, bulgogi, and ground meat. It’s also rich in flavor-enhancing compounds, making it an excellent choice for stews and long-simmered broths.