Can paletero 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 Argentina?

In Argentina, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

chuck primal · Colombia

paletero

Q: What is paletero in Argentina?

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

Q: What is paletero called in Argentina?

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

Q: What primal is paletero from?

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

In Argentina, this cut is Bife de paleta.

Close match · Confidence 0.80

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 ArgentinaBife de paleta

What is this cut →Global guide →

How to order steak doneness

Colombia → Argentina

rare	Cruda	→	Jugoso	48–55°C
medium rare	Término medio	→	A punto	55–60°C
medium	Tres cuartos	→	Cocido	60–65°C
well done	Bien asada	→	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

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