Chuck roll / chuck roast
Chuck roll / chuck roast is called Acém in Brazil; Aguja in Argentina, Uruguay and Colombia; and Diezmillo in Mexico.
The classic pot roast. Its front end is the chuck eye steak. The shoulder. Flavorful, mixed muscles: pot roasts, ground beef and a few great steaks.
Some names on this page are still being checked against published sources.
Chuck roll / chuck roast around the world
| Where | What butchers call it |
|---|---|
| United States | Chuck roastAlso sold as pot roast. The chuck eye steak (also called Delmonico) is a low-cost alternative to ribeye. |
| Mexico | Diezmillo |
| Central America | No common local name recorded |
| Colombia | Aguja |
| Venezuela | Paleta |
| Brazil | Acém |
| Argentina | Aguja |
| Uruguay | Aguja |
| Chile | Huachalomo |
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