Can pleshka 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 · Bulgaria

pleshka

Q: What is pleshka in Mexico?

pleshka is the Bulgaria 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 pleshka called in Mexico?

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

Q: What primal is pleshka from?

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

In Mexico, this cut is Diezmillo (context).

Close match · Confidence 0.75

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 MexicoDiezmillo (context)

What is this cut →Global guide →

How to order steak doneness

Bulgaria → Mexico

rare	Алангле	→	Rojo	48–55°C
medium rare	Средно алангле	→	Término medio	55–60°C
medium	Средно изпечено	→	Tres cuartos	60–65°C
well done	Добре изпечено	→	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

“pleshka” in Bulgaria 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.