Can paleta mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

What is paleta in Chile?

Q: What is paleta in Chile?

paleta is the Brazil retail name for the shoulder clod, which sits on the chuck primal. In Chile, the same cut is most often labeled Punta paleta.

Q: What is paleta called in Chile?

Look for Punta paleta—mapped to Shoulder Clod (shoulder clod).

Q: What primal is paleta from?

Shoulder Clod is on the chuck primal (Upper shoulder, above the arm and outside the blade).

Close match

paleta

is very similar to Punta paleta in Chile

Ask for: Punta paleta

About this cut

A large, lean muscle group from the outer shoulder. Contains the flat iron (infraspinatus) and petite tender (teres major) as sub-cuts. Often sold as shoulder roast or clod steaks.

chuck primal · Upper shoulder, above the arm and outside the blade

In Chile

Punta paleta

What is this cut?·Global guide

How to order steak doneness

Brazil → Chile

rareMal passada→A lo inglés48–55°C

medium rareAo ponto para mal→A punto55–60°C

mediumAo ponto→Tres cuartos60–65°C

well doneBem passada→Bien cocido70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“paleta” in Brazil maps to canonical shoulder clod (chuck: Upper shoulder, above the arm and outside the blade). In Chile, look for labels such as Punta paleta. A large, lean muscle group from the outer shoulder. Contains the flat iron (infraspinatus) and petite tender (teres major) as sub-cuts. Often sold as shoulder roast or clod steaks.

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Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.