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JumeauvsPaleron

beef · Approximate equivalent

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

Adjacent shoulder/chuck cut — both are French-butchery second-category cuts from the front thigh region, both reward slow cooking.

Jumeau
Beef · Chuck

The "twins" — a pair of muscles on the front thigh of beef, near the paleron and macreuse, named for their symmetric shape. Like macreuse, jumeau is sold in two variations:…

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

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

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