2 Answers

diesmillo does not translate.

Diezmillo: Chuck (Braise or stew)

This is the topmost part of the forequarter, used for chuck roasts, both boneless and bone-in. The upper part of the chuck, directly behind the head, is called the pescuezo (neck), used for making the fortified beef broth called jugo de res. The paleta (shoulder) is used for chuck steaks and pot roasts. The rest of this cut is simply called diezmillo. Cross rib pot roast, also called boneless English roast, comes from the bottom part of this cut, while blade roasts and steaks come from the upper portion. Since these are not common cuts in Mexico, order ahead (the diagram should help) or chances are that they will have been cut for milanesas, bisteces, or carne para guisar (stew meat.)

Found here; http://www.mexconnect.com/articles/2398-choice-cut-or-mystery-meat-a-guide-to-mexican-butcher-shops-part-i-beef