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Macreuse à pot-au-feuvsPaleron

beef · Approximate equivalent

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

Adjacent shoulder muscle; both are French-tradition slow-cook chuck cuts with rich gelatinous character after long simmering.

Macreuse à pot-au-feu
Beef · Chuck

The slow-cook companion to macreuse à bifteck — same general shoulder muscle group, but the portions with more connective tissue and gelatinous character that reward long…

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

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