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Aguja norteñavsDiezmillo

beef · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

Adjacent chuck cut — aguja is the chuck eye (more like a single muscle), diezmillo is the 3-muscle chuck-roll group around it. Both are northern-Mexican carne asada staples.

Aguja norteña
Beef · Chuck

A bone-in chuck eye steak cut thin for grilling, prized in northern Mexico — particularly Monterrey. It comes from the chuck eye roll, the ribeye muscle as it extends into the…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Diezmillo
Beef · Chuck

A workhorse Mexican chuck cut — three distinct muscles separated by a fine layer of intramuscular fat, taken from the upper shoulder/neck region of the steer. Distinct from…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Full details →

Names by country

CountryAguja norteñaDiezmillo
🇺🇸United StatesChuck eye steak—
🇬🇧United KingdomChuck eye steak—
🇫🇷FranceBasses côtes—
🇪🇸SpainAguja—
🇦🇷ArgentinaAguja—
🇲🇽MexicoAguja norteñaDiezmillo
🇵🇹PortugalAcém—
🇧🇷BrazilAcém—
🇮🇹ItalyReale—
🇩🇪GermanyHochrippenkern—

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