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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

What is paleron in Spain?

Q: What is paleron in Spain?

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

Q: What is paleron called in Spain?

Look for shoulder clod—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 shoulder clod in Spain

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 Spain

shoulder clod

What is this cut?·Global guide

How to order steak doneness

France → Spain

rareSaignant→Poco hecho48–55°C

medium rareÀ point→Al punto55–60°C

mediumEntre à point et bien cuit→En su punto60–65°C

well doneBien cuit→Muy hecho70–100°C

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 Spain, 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.

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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.