Cycle 15 – Item 118

2 (Thu) May 2024

Roast Chuck Tail Flap

2.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

9th attempt at roast beef (see most recently 15.097 Roast Beef (Tenderloin) Sandwich), this time with chuck tail flap.

11 years ago – when information on the internet for Korean things was spotty – a prior post had cast doubt on the proper English term for this cut of beef (see 4.197 Salchisal); since then, “chuck tail flap” seems fairly well-established.  Interestingly, many references today seem to be in the context of Korean cooking, particularly grilling (i.e., “Korean BBQ”).

Meh.  The relatively small size and uniform shape made for a very quick and easy roast – probably could’ve just cooked it as a steak.  But the meat itself – Australian beef, ugh – did not taste very good.

While my local butcher gives me excellent deals on all these slabs of beef, he primarily stocks imports from Australia, which he seems to prefer over American.  As my technique continues to improve, the quality of the meat is beginning to lag behind – I need to explore other options.

(See also GLOBAL FOOD GLOSSARY)