chuck primal · Uruguay
In United States, this cut is Chuck roast, also sold as Blade roast.
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.
| rare | Jugoso | → | Rare |
| medium rare | A punto | → | Medium rare |
| medium | Cocido | → | Medium |
| well done | Bien cocido | → | Well done |
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.
“bife de paleta” in Uruguay maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In United States, look for labels such as Chuck roast · Blade roast. 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.
This information is for educational purposes only and may vary by region or butcher practices.