$49.99 · Ships free in the US · Grill Masters Club
Turn a cheap chuck cut into asada worth serving
- Fiesta That Mexican seasoning
- Carnitas grill & wing squeeze
- Citrus pucker pepper rub
- Six-recipe booklet and pinch mitts
Flavor Fiesta BBQ Box
Diezmillo is known in English as Chuck roll.
Buy Chuck roll →
Chuck roast (diezmillo)
Making carne asada with it? Grill Masters Club Flavor Fiesta BBQ Box ($49.99) →
Affiliate links — we may earn a commission.
Diezmillo is a Mexican beef shoulder or chuck cut. The closest English label depends on how the shoulder is divided by the butcher.
Also called
🇺🇸Chuck roll🇬🇧Chuck
Poncho Equihua / CC BY 2.0
Have a photo of Diezmillo from your butcher? and we'll credit you.
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.
Where diezmillo fits in the chuck
- Location
- Upper shoulder and neck within the beef chuck, made up of several working muscles rather than one universal fabricated cut.
- Closest English label
- Chuck or beef shoulder is the safest translation; chuck roll may be close depending on the carnicería's seam cutting.
- Not identical to
- Aguja norteña and paleta are neighboring Mexican cuts, but northern butcher counters commonly sell them separately.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Chuck roll | The three-muscle chuck roll — distinct from the chuck eye steak, which Mexican butchers call aguja norteña |
| 🇬🇧United Kingdom | Chuck | Sold simply as chuck in British butchery, for braising and mince |
| 🇲🇽Mexico | Diezmilloprimary | Northern-Mexican chuck cut; 3-muscle group with intramuscular fat. Distinct from paleta (broader shoulder) and aguja (chuck eye). |
Does your butcher call it something else?
What to ask for
Shopping outside the tradition Diezmillo comes from?
Cook it like they do
Affiliate link — CarneAtlas may earn a commission at no extra cost to you. Price checked 31 Aug 2026.
Select a primal to see its cuts
Classic recipe
Get this cut right
$ · indoor steak searing and plancha-style cooking
Sear diezmillo hot so it doesn't stew in the pan
Hard sears when a grill is unavailable or inconvenient.
Lodge 12-Inch Cast Iron Skillet
Affiliate links — CarneAtlas may earn a commission at no extra cost to you.See all recommended gear
Want one useful cut guide each week?
Every Thursday: one cut like Diezmillo, its names around the world, the best substitute, one dish, and one useful tool.
Free. No password. Unsubscribe anytime.
