Can paleron 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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

What is paleron in Russia?

Q: What is paleron in Russia?

paleron is the France retail name for the shoulder clod, which sits on the chuck primal. In Russia, the same cut is most often labeled плечевая часть.

Q: What is paleron called in Russia?

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

Q: What primal is paleron from?

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

Close match

paleron

is very similar to плечевая часть in Russia

Ask for: плечевая часть

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 Russia

плечевая часть

What is this cut?·Global guide

How to order steak doneness

France → Russia

rareSaignant→С кровью48–55°C

medium rareÀ point→Medium rare55–60°C

mediumEntre à point et bien cuit→Medium60–65°C

well doneBien cuit→Хорошо прожаренный70–100°C

Russian steaks are traditionally cooked medium to well-done. Rare (с кровью, 'with blood') is historically uncommon.

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

Detailed explanation

“paleron” in France maps to canonical shoulder clod (chuck: Upper shoulder, above the arm and outside the blade). In Russia, look for labels such as плечевая часть. 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.