Diezmillo

A workhorse Mexican chuck cut — three distinct muscles separated by a fine layer of intramuscular fat, taken from the upper shoulder/neck region of the steer. Distinct from *paleta* (the broader shoulder, on cut 1 Paleron) and *aguja norteña* (cut 47, the chuck eye). Defined by its softness with medium fat content: when grilled hot on a *plancha* it sears with classic chuck-cut flavour; when braised slowly it transforms into rich shredded *carne deshebrada*. A staple at northern Mexican carnicerías (Coahuila, Chihuahua, Sonora) where it's central to the *carne asada al carbón* tradition alongside aguayón and arrachera. Sometimes confused with paleta in central Mexico, but at northern butcher counters they're sold and priced separately.

Similar cuts

Aguja norteñaapproximate

Adjacent chuck cut — aguja is the chuck eye (more like a single muscle), diezmillo is the 3-muscle chuck-roll group around it. Both are northern-Mexican carne asada staples.

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Paleronapproximate

Same primal — paleron (paleta) is the broader shoulder cap, diezmillo is the chuck-roll subset. Sometimes conflated as 'paleta' in central Mexico but distinct at northern butcher counters.

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Denver steakapproximate

Same anatomical zone — Denver steak is the modern US butcher cut from the chuck-roll inner muscle, diezmillo is the broader Mexican-tradition cut from the same general area.

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More Chuck cuts

Paleron

Flat iron steak

Beef cheek

Beef neck

Matambre

Aguja norteña

Denver steak

Cupim

Petite tender

Macreuse à bifteck

Macreuse à pot-au-feu

Jumeau

All Chuck cuts →