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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

What is tablón in Turkey?

Q: What is tablón in Turkey?

tablón is the Colombia retail name for the shoulder clod, which sits on the chuck primal. In Turkey, the same cut is most often labeled shoulder clod.

Q: What is tablón called in Turkey?

Look for shoulder clod—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 shoulder clod in Turkey

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 Turkey

shoulder clod

What is this cut?·Global guide

How to order steak doneness

Colombia → Turkey

rareCruda→Az pişmiş48–55°C

medium rareTérmino medio→Az orta55–60°C

mediumTres cuartos→Orta pişmiş60–65°C

well doneBien asada→Çok pişmiş70–100°C

Turkish cuisine traditionally serves grilled meats well-done. Az pişmiş (rare) is uncommon outside modern Istanbul steakhouses.

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 Turkey, 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.