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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

chuck primal · Colombia

tablón

Q: What is tablón in Spain?

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

Q: What is tablón called in Spain?

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 Spain, 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 Spainshoulder clod

What is this cut →Global guide →

How to order steak doneness

Colombia → Spain

rare	Cruda	→	Poco hecho	48–55°C
medium rare	Término medio	→	Al punto	55–60°C
medium	Tres cuartos	→	En su punto	60–65°C
well done	Bien asada	→	Muy hecho	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 Spain, 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.