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Macreuse à bifteckvsPaleron

beef · Approximate equivalent

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.

Macreuse à bifteck
Beef · Chuck

A chuck-area subdivision of French butchery — dark-red, fairly lean, fine-grained meat from the front shoulder, separated by a central nerve into two halves. Sometimes also called …

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

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

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