Oyster Blade aka Marucha at the Disc! 
Oyster blade is a cut that deserves way more love than it gets! This is a fantastic piece of beef that comes from the shoulder, specifically the part just under the shoulder blade.
In the U.S. 
, it’s usually just called the “flat iron” when it’s trimmed and prepped for quick grilling, but untrimmed, it’s known as the whole oyster blade. In Argentina 
we call it marucha or paleta, and let me tell you, it’s a gem for open-fire cooking.
This time I cooked it at the disc
Eat or pass?
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