CarneAtlas

Beef cheekvsPaleron

beef · Approximate equivalent

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

Both are collagen-rich cuts requiring long braising, but beef cheek is a single muscle that becomes exceptionally silky while chuck is larger and coarser-grained.

Beef cheek
Beef · Chuck

The beef cheek is the masseter muscle of the cow's jaw, an intensely worked muscle with abundant collagen. It is very tough raw but transforms after several hours of braising into …

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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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
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Names by country

CountryBeef cheekPaleron
🇺🇸United StatesBeef cheekChuck roast
🇬🇧United KingdomBeef cheekChuck roast
🇫🇷FranceJoue de bœufPaleron
🇪🇸SpainCarrillada de terneraPaleta
🇦🇷ArgentinaCarrilleraPaleta / Marucha
🇲🇽MexicoCarrillada de resPaleta
🇵🇹PortugalBochecha de vacaPaleta
🇧🇷BrazilBochecha de boiPaleta
🇮🇹ItalyGuancia di manzoCappello del prete
🇩🇪GermanyRinderbäckchenSchulterscherzel

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