In Brazilian cuisine, paleta refers to a specific cut of beef that, in the US, is known as the shoulder or shoulder clod. Paleta comes from the shoulder area of the animal and is a versatile cut that can be used in various culinary preparations.

It's typically a tougher cut with some marbling, and it benefits from slow cooking to achieve tenderness and develop rich flavors. In Brazilian cooking, paleta can be used for pot roasts, stews, braises, and other dishes that require longer cooking times.

The slow cooking helps break down the tough connective tissues and fibers, resulting in tender and flavorful meat. In Brazilian barbecue (churrasco), paleta might be used for skewers or slow-cooked preparations, allowing the meat to become tender and develop its natural flavors.