4 – Shoulder / Paleta

Also known as the center of the palette, heart of the palette, shovel, cross ax, flesh of seven, fat piece and palette piece. It can also be called corazón de paleta (Spanish), boule de macreuse (French) or shoulder clod (English). It has short and lean fibers. Well cooked or ground, it produces excellent sauces, stews and stews. Paleta, also known as Pá, is a type of beef cut. It is located on the front of the animal, which represents 21.78% of it.