Can Fesone di spalla 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 Fesone di spalla in Mexico?

Q: What is Fesone di spalla in Mexico?

Fesone di spalla is the Italy retail name for the shoulder clod, which sits on the chuck primal. In Mexico, the same cut is most often labeled Paleta.

Q: What is Fesone di spalla called in Mexico?

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

Q: What primal is Fesone di spalla from?

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

Close match

fesone di spalla

is very similar to Paleta in Mexico

Ask for: Paleta

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 Mexico

Paleta

What is this cut?·Global guide

How to order steak doneness

Italy → Mexico

rareAl sangue→Rojo48–55°C

medium rareCottura media→Término medio55–60°C

mediumAl punto→Tres cuartos60–65°C

well doneBen cotto→Bien cocido70–100°C

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

Detailed explanation

“Fesone di spalla” in Italy maps to canonical shoulder clod (chuck: Upper shoulder, above the arm and outside the blade). In Mexico, look for labels such as Paleta. 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.