CarneAtlas

Flat iron steakvsPaleron

beef · Close equivalent

The same muscle, the infraspinatus. Paleron is the French whole muscle, braised or cut across its gelatinous centre; the flat iron is the US steak cut either side of that tendon. Argentina calls the muscle marucha.

Translation takeaway

These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.

Open Flat iron steakOpen PaleronSee substitutes
Raw Flat iron steak — Beef Chuck cut
Flat iron steak
Beef · Chuck

The flat iron is cut from the top blade muscle of the chuck, separated from the tough connective tissue running through the center. It is one of the most tender cuts on the animal …

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Raw Paleron — Beef Chuck cut
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…

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Beef chuck roast (paleron)

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Names by country

CountryFlat iron steakPaleron
🇺🇸United StatesFlat iron steakChuck roast
🇬🇧United KingdomFlat iron steakChuck roast
🇫🇷France—Paleron
🇪🇸Spain—Paleta
🇦🇷ArgentinaMarucha—
🇲🇽Mexico—Paleta
🇵🇹Portugal—Paleta
🇧🇷Brazil—Paleta
🇮🇹Italy—Cappello del prete
🇩🇪GermanyFlat-Iron-SteakSchulterscherzel

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