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 Italy?

In Italy, medium rare is called "Cottura media". Rare is "Al sangue" and well done is "Ben cotto".

What is paleta in Italy?

Q: What is paleta in Italy?

paleta is the Brazil retail name for the shoulder clod, which sits on the chuck primal. In Italy, the same cut is most often labeled Fesone di spalla.

Q: What is paleta called in Italy?

Look for Fesone di spalla—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 Fesone di spalla in Italy

Ask for: Fesone di spalla

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 Italy

Fesone di spalla

What is this cut?·Global guide

How to order steak doneness

Brazil → Italy

rareMal passada→Al sangue48–55°C

medium rareAo ponto para mal→Cottura media55–60°C

mediumAo ponto→Al punto60–65°C

well doneBem passada→Ben cotto70–100°C

Italian bistecca alla Fiorentina is traditionally served very rare (al sangue). Requesting ben cotto for a Fiorentina may offend the chef.

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 Italy, look for labels such as Fesone di spalla. 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.