This cut is part of the shoulder. It has a relatively low fat content and there's a connective tissue running through its center. In the US it is usually cut into Flat Iron Steaks, Top Blade Steaks or Patio Steaks. Other names in Hebrew are פלתה, פולייקה, צונגביית, צונגנבראטן. As a whole cut of meat, it usually weighs around two to three pounds; It is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula).