Can braising steak 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 Mexico?

In Mexico, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

What is braising steak in Mexico?

Q: What is braising steak in Mexico?

braising steak is the Ireland retail name for the chuck roast (blade), which sits on the chuck primal. In Mexico, the same cut is most often labeled Diezmillo (context).

Q: What is braising steak called in Mexico?

Look for Diezmillo (context)—mapped to Chuck Blade (chuck roast (blade)).

Q: What primal is braising steak from?

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

Close match

braising steak

is very similar to Diezmillo (context) in Mexico

Ask for: Diezmillo (context)

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 Mexico

Diezmillo (context)

What is this cut?·Global guide

How to order steak doneness

Ireland → Mexico

rareRare→Rojo48–55°C

medium rareMedium rare→Término medio55–60°C

mediumMedium→Tres cuartos60–65°C

well doneWell done→Bien cocido70–100°C

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

Detailed explanation

“braising steak” in Ireland maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Mexico, look for labels such as Diezmillo (context). 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

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.