Can paleta chica 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 · Mexico

paleta chica

Q: What is paleta chica in North Macedonia?

paleta chica is the Mexico retail name for the flat iron steak, which sits on the chuck primal. In North Macedonia, the same cut is most often labeled flat iron.

Q: What is paleta chica called in North Macedonia?

Look for flat iron—mapped to Flat Iron (flat iron steak).

Q: What primal is paleta chica from?

Flat Iron is on the chuck primal (Infraspinatus muscle, top blade of the shoulder clod).

In North Macedonia, this cut is flat iron.

Approximate match · Confidence 0.70

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Fig. 1 · Infraspinatus muscle, top blade of the shoulder clod · chuck primal

About this cut

The second most tender muscle on the entire animal, after the tenderloin. A flat, rectangular steak extracted from the top blade by splitting it along the central connective tissue. Uniform thickness makes it ideal for grilling. Also known as butler's steak in the UK.

Primalchuck

LocationInfraspinatus muscle, top blade of the shoulder clod

In North Macedoniaflat iron

What is this cut →Global guide →

How to order steak doneness

Mexico → North Macedonia

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

“paleta chica” in Mexico maps to canonical flat iron (chuck: Infraspinatus muscle, top blade of the shoulder clod). In North Macedonia, look for labels such as flat iron. The second most tender muscle on the entire animal, after the tenderloin. A flat, rectangular steak extracted from the top blade by splitting it along the central connective tissue. Uniform thickness makes it ideal for grilling. Also known as butler's steak in the UK.