La Paleta Deshuesada es un corte deshuesado que se produce de la espaldilla con el brazuelo. Consiste del sistema muscular externo de la espaldilla. La grasa superficial se limpia a una grosura máxima de 1/4".

Chuck Clod is derived from the chuck complex. The surface fat is trimmed to a maximum 1/4" thickness. The skin meat and web muscle are trimmed back even with main clod muscle. The top blade muscle is removed with a straight line cut to remove a minimum of 5" top blade.