The flat muscle group of Blade (Clod) separated from the bolar by a straight cut along the line of the blade bone edge.
This piece it's also called " the economic filet" because it's one of the most tender cut when you divide the piece in two with a knive and take the nerve out (we call it butterfly cut).
This piece is perfect for steaks, BBQ or whole piece slow cooked.
Chile: Punta de Paleta
France: Dessus de palette
Germany: Oberes Schulterstück