Can tablón 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 tablón in Chile?

Q: What is tablón in Chile?

tablón is the Colombia 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 tablón called in Chile?

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

Q: What primal is tablón from?

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

Close match

tablon

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

Colombia → Chile

rareCruda→A lo inglés48–55°C

medium rareTérmino medio→A punto55–60°C

mediumTres cuartos→Tres cuartos60–65°C

well doneBien asada→Bien cocido70–100°C

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

Detailed explanation

“tablón” in Colombia 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.

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.