These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.
Sister chuck cut — paleron is the larger flat-muscle joint with a central nerve, macreuse à bifteck is the more compact ball-shaped portion. Both are from the same shoulder region but distinct French-butchery subdivisions.
These are related cuts, but not perfect swaps. Use the table below to judge how close your local option is before buying.
| Country | Macreuse à bifteck | Paleron |
|---|---|---|
| 🇺🇸United States | — | Chuck roast |
| 🇬🇧United Kingdom | — | Chuck roast |
| 🇫🇷France | Macreuse à bifteck | Paleron |
| 🇪🇸Spain | — | Paleta |
| 🇦🇷Argentina | — | Paleta / Marucha |
| 🇲🇽Mexico | — | Paleta |
| 🇵🇹Portugal | — | Paleta |
| 🇧🇷Brazil | — | Paleta |
| 🇮🇹Italy | — | Cappello del prete |
| 🇩🇪Germany | — | Schulterscherzel |
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