Step 8: Sever the muscle and flip it over
Oysters’ muscles are firmly attached to both sides of their shells. You’ve already severed one of these anchor points. Now do the other by simply tucking the knife under the meat, slicing and detaching.
When you first learn to shuck, sometimes you accidentally stab the meat, particularly during Step 6. So, for the sake of presentation, you can now flip the meat over like a pancake so the up-facing portion is unblemished by your incompetence. Make sure you don't spill that sea liquor -- you'll still want your oyster floating in it, because it's flavorful, and because it's called "sea liquor".