Just as well-exercised muscles contain a lot of myoglobin, chuck roll has a deep color and a strong beef aroma. However, because it is composed of several muscles, it has a lot of sinews and connective tissue, which can make it tough. To prevent this, it’s best to cook it for an extended period using moist heat. When cooked properly, chuck roll becomes deliciously chewy, but be careful not to overcook it, as it will become dry and tough. Chuck roll is suitable for soups, and it’s also great for bulgogi or sanjeok (skewered meat).
Composed of a single muscle, sirloin is bright crimson in color, with a fine, soft grain and evenly distributed marbling. When grilled appropriately, you can fully enjoy its rich juices and the savory flavor of its marbling. However, since it lacks intermuscular fat, you must be careful not to overcook it, as it can become dry or tough. In other countries, sirloin is primarily used for steaks, but in Korea, it is also excellent for sanjeok or neobiani (marinated and grilled beef).