Oyster Blade, AR

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.

Different names

Argentina: Marucha

Chile: Punta de  Paleta

China:牛板腱

France: Dessus de palette 

Germany: Oberes Schulterstück