CarneAtlas

Macreuse à pot-au-feuvsPaleron

beef · Approximate equivalent

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

Translation takeaway

These are related cuts, but not perfect swaps. Use the table below to judge how close your local option is before buying.

Open Macreuse à pot-au-feuOpen PaleronSee substitutes
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
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…

Find Paleron →

Beef chuck roast (paleron)

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Keep Macreuse à pot-au-feu and Paleron together in your notebook.

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

Would you know it at the counter?

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