Can paleron 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

chuck primal · France

paleron

Q: What is paleron in Brazil?

paleron is the France retail name for the shoulder clod, which sits on the chuck primal. In Brazil, the same cut is most often labeled Paleta.

Q: What is paleron called in Brazil?

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

Q: What primal is paleron from?

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

In Brazil, this cut is Paleta.

Close match · Confidence 0.75

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 BrazilPaleta

What is this cut →Global guide →

How to order steak doneness

France → Brazil

rare	Saignant	→	Mal passada	48–55°C
medium rare	À point	→	Ao ponto para mal	55–60°C
medium	Entre à point et bien cuit	→	Ao ponto	60–65°C
well done	Bien cuit	→	Bem passada	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

“paleron” in France maps to canonical shoulder clod (chuck: Upper shoulder, above the arm and outside the blade). In Brazil, look for labels such as Paleta. 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.