Can tablón 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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

chuck primal · Colombia

tablón

Q: What is tablón in North Macedonia?

tablón is the Colombia retail name for the shoulder clod, which sits on the chuck primal. In North Macedonia, the same cut is most often labeled shoulder clod.

Q: What is tablón called in North Macedonia?

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

Q: What primal is tablón from?

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

In North Macedonia, this cut is shoulder clod.

Close match · Confidence 0.80

Fig. 1 · Upper shoulder, above the arm and outside the blade · chuck primal

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.

Primalchuck

LocationUpper shoulder, above the arm and outside the blade

In North Macedoniashoulder clod

What is this cut →Global guide →

How to order steak doneness

Colombia → North Macedonia

rare	Cruda	→	Крваво	48–55°C
medium rare	Término medio	→	Слабо печено	55–60°C
medium	Tres cuartos	→	Средно печено	60–65°C
well done	Bien asada	→	Добро печено	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

“tablón” in Colombia maps to canonical shoulder clod (chuck: Upper shoulder, above the arm and outside the blade). In North Macedonia, look for labels such as shoulder clod. 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.