Can kavalierspitz 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".

chuck primal · Austria

kavalierspitz

Q: What is kavalierspitz in Mexico?

kavalierspitz is the Austria retail name for the chuck roll, which sits on the chuck primal. In Mexico, the same cut is most often labeled Diezmillo (context).

Q: What is kavalierspitz called in Mexico?

Look for Diezmillo (context)—mapped to Chuck Roll (chuck roll).

Q: What primal is kavalierspitz from?

Chuck Roll is on the chuck primal (Between the neck and the rib section, boneless).

In Mexico, this cut is Diezmillo (context).

Close match · Confidence 0.75

Fig. 1 · Between the neck and the rib section, boneless · chuck primal

About this cut

A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.

Primalchuck

LocationBetween the neck and the rib section, boneless

In MexicoDiezmillo (context)

What is this cut →Global guide →

How to order steak doneness

Austria → Mexico

rare	Blutig	→	Rojo	48–55°C
medium rare	Rosa	→	Término medio	55–60°C
medium	Halbdurch	→	Tres cuartos	60–65°C
well done	Durch	→	Bien cocido	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

“kavalierspitz” in Austria maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Mexico, look for labels such as Diezmillo (context). A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.