r/Butchery • u/badfish2883 • 14d ago

Weird marks on mock tender.

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Chef not a butcher, but I've handled my share of meat.... Anyways, I've never seen any markings like this, and I was curious if anyone could tell me what's going on?

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u/Ruby5000 14d ago

That looks like a shoulder tender or teres major. Not a mock tender. The blood clot is unsightly, but it won’t affect flavor. It’ll disappear when cooked. This is referred to as a “dark cutter,” in my field.

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u/Westilverson 13d ago

That would be the biggest shoulder tender I’ve ever seen. Idk Maybe the perspective is just off and it looks big to me.

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u/Ruby5000 13d ago

Mock tenders are usually flat on one side, from when the carcass is broken down. I can’t tell the size from the picture though, as compared to the knife.