Can bife de paleta 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 Israel?

In Israel, medium rare is called "מדיום רייר". Rare is "רייר" and well done is "וול דאן".

chuck primal · Argentina

bife de paleta

Q: What is bife de paleta in Israel?

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

Q: What is bife de paleta called in Israel?

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

Q: What primal is bife de paleta from?

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

In Israel, this cut is chuck blade.

Close match · Confidence 0.85

Fig. 1 · Shoulder blade area, above the arm · chuck primal

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.

Primalchuck

LocationShoulder blade area, above the arm

In Israelchuck blade

What is this cut →Global guide →

How to order steak doneness

Argentina → Israel

rare	Jugoso	→	רייר	48–55°C
medium rare	A punto	→	מדיום רייר	55–60°C
medium	Cocido	→	מדיום	60–65°C
well done	Bien cocido	→	וול דאן	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“bife de paleta” in Argentina maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Israel, look for labels such as chuck blade. 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.