These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.
Same anatomical zone — Denver steak is the modern US butcher cut from the chuck-roll inner muscle, diezmillo is the broader Mexican-tradition cut from the same general area.
| Country | Denver steak | Diezmillo |
|---|---|---|
| 🇺🇸United States | Denver steak | — |
| 🇬🇧United Kingdom | Denver steak | — |
| 🇫🇷France | Onglet de palette | — |
| 🇪🇸Spain | Denver | — |
| 🇦🇷Argentina | Denver | — |
| 🇲🇽Mexico | Denver | Diezmillo |
| 🇵🇹Portugal | Denver | — |
| 🇧🇷Brazil | Denver | — |
| 🇮🇹Italy | Denver | — |
| 🇩🇪Germany | Denver-Steak | — |
Equipment
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