Can laimos 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 Argentina?

In Argentina, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What is laimos in Argentina?

Q: What is laimos in Argentina?

laimos is the Greece retail name for the chuck roast (blade), which sits on the chuck primal. In Argentina, the same cut is most often labeled Bife de paleta.

Q: What is laimos called in Argentina?

Look for Bife de paleta—mapped to Chuck Blade (chuck roast (blade)).

Q: What primal is laimos from?

Chuck Blade is on the chuck primal (Shoulder blade area, above the arm).

Close match

laimos

is very similar to Bife de paleta in Argentina

Ask for: Bife de paleta

About this cut

From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.

chuck primal · Shoulder blade area, above the arm

In Argentina

Bife de paleta

What is this cut?·Global guide

How to order steak doneness

Greece → Argentina

rareΑνίσπαστο→Jugoso48–55°C

medium rareΜισοψημένο→A punto55–60°C

mediumΜέτριο→Cocido60–65°C

well doneΚαλοψημένο→Bien cocido70–100°C

Argentine asado is often cooked more thoroughly than US or French preferences. Well done is not unusual.

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

Detailed explanation

“laimos” in Greece maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Argentina, look for labels such as Bife de paleta. From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.

Keep exploring

Related cuts

Cogote (chuck)Marucha (chuck)

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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.