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.