CarneAtlas

DiezmillovsPaleron

beef · Approximate equivalent

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

Same primal — paleron (paleta) is the broader shoulder cap, diezmillo is the chuck-roll subset. Sometimes conflated as 'paleta' in central Mexico but distinct at northern butcher counters.

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
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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

CountryDiezmilloPaleron
🇺🇸United States—Chuck roast
🇬🇧United Kingdom—Chuck roast
🇫🇷France—Paleron
🇪🇸Spain—Paleta
🇦🇷Argentina—Paleta / Marucha
🇲🇽MexicoDiezmilloPaleta
🇵🇹Portugal—Paleta
🇧🇷Brazil—Paleta
🇮🇹Italy—Cappello del prete
🇩🇪Germany—Schulterscherzel

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