In Spain,there are three popular iberian pork cuts: Secreto (or Cruceta), Bola (or Presa or Abanico) and Pluma. I have a question about the 'pluma' that I can probably ask without referring to the specific cut, but I'd like to know if there is an accepted translation.
These cuts are extra tender and delicious because of the grease content. Butchers used to get rid of these cuts because of that. Some used to eat the meat themselves, it was the butcher's 'secret'. The 'pluma' is also called the butcher's steak(?).
There's a story in Spanish here.