Can punta 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 Kenya?

In Kenya, medium rare is called "Medium rare". Rare is "Rare" and well done is "Imeiva".

What is punta paleta in Kenya?

Q: What is punta paleta in Kenya?

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

Q: What is punta paleta called in Kenya?

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

Q: What primal is punta paleta from?

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

Close match

punta paleta

is very similar to shoulder clod in Kenya

Ask for: shoulder clod

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 Kenya

shoulder clod

What is this cut?·Global guide

How to order steak doneness

Chile → Kenya

rareA lo inglés→Rare48–55°C

medium rareA punto→Medium rare55–60°C

mediumTres cuartos→Medium60–65°C

well doneBien cocido→Imeiva70–100°C

Kenyan home cooking strongly defaults to well-done (Imeiva) due to the lean grass-fed Zebu profile — rare cooking produces tough results. Nyama Choma is roasted to medium internal but with significant char on exterior. Modern Nairobi steakhouses (Carnivore, Talisman) operate at international standards and serve through the full doneness spectrum, but local home and street food tradition is Imeiva or Karanga (long Wet Fry).

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

Detailed explanation

“punta paleta” in Chile maps to canonical shoulder clod (chuck: Upper shoulder, above the arm and outside the blade). In Kenya, look for labels such as shoulder clod. 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.

Keep exploring

Compare with similar cuts

Other countries & routes

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

Explore more cuts

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