CarneAtlas

Aguja norteñavsPaleron

beef · Approximate equivalent

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

Both are chuck primal cuts; paleron comes from the shoulder blade center while aguja norteña is from the chuck eye roll closer to the rib

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
Full details →
Paleron
Beef · Chuck

Cut from the shoulder area, chuck roast is a well-exercised muscle with significant connective tissue and intramuscular fat. This makes it tough when cooked quickly but…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Full details →

Names by country

CountryAguja norteñaPaleron
🇺🇸United StatesChuck eye steakChuck roast
🇬🇧United KingdomChuck eye steakChuck roast
🇫🇷FranceBasses côtesPaleron
🇪🇸SpainAgujaPaleta
🇦🇷ArgentinaAgujaPaleta / Marucha
🇲🇽MexicoAguja norteñaPaleta
🇵🇹PortugalAcémPaleta
🇧🇷BrazilAcémPaleta
🇮🇹ItalyRealeCappello del prete
🇩🇪GermanyHochrippenkernSchulterscherzel

Shop

Source this cut

Books

Equipment

Affiliate links — CarneAtlas may earn a commission at no extra cost to you.

Discover one new cut every issue.

A regional cut, the dish that defines it, and a side-by-side comparison — straight to your inbox.

Free. Roughly monthly. No tracking pixels.