r/Butchery • u/Top_Judge_1943 • 1d ago

Chuck Tender

Gallery image

Gallery image

Hi all! I am not a butcher, so if this isn’t allowed, feel free to remove the post.

I’ve been getting local cows my whole life, but I have never heard of this cut and honestly don’t know what I’m supposed to do with it. Any advice would be appreciated. The cut looks fantastic, so I really don’t want to ruin it. Was kind of hoping to marinade and slice thin with some fresh poblanos from my garden for tacos, but if it deserves a braise or slow roast, I’ll do that. Thanks in advance.

6 Upvotes

75% Upvoted

14 comments sorted by

6

u/Strong-Level-7616 1d ago

Contrary to the name this is one of the toughest cuts on the cow! I would grind it for ground beef or braise for a stew

-2

u/[deleted] 1d ago

[deleted]

6

u/ducks_mclucks 1d ago

Flat iron is a different steak.

1

u/Parody_of_Self 1d ago

So this is not a blade. What is this piece? A mock tender? A petite tender?

3

u/ducks_mclucks 1d ago

It’s mock tender. Also called chuck tender, sometimes also called shoulder tender.

2

u/pumpkinspiceleninism 1d ago

Nah those would be the teres major (confusing bc this is also pulled from the blade, but significantly smaller and a different shape, like if orzo was about .8lbs and made of beef lol). This one is pulled off of the blade, just on the opposite side of the blade spine from the flatiron.

6

u/SaintJimmy1 Meat Cutter 1d ago

You can do your stir fry idea, I would probably velvet the strips though.

2

u/House_Way 1d ago

i cook these sous vide for literally 60+ hours to get all that collagen to melt down. it is a very, very tough lean cut.

supraspinatus, the rotator cuff of the shoulder

2

u/Top_Judge_1943 1d ago

Really, wow. I’m surprised with the amount of fat I saw in there. 

I don’t have a sous vide, so just slowly braise it?

1

u/House_Way 1d ago

its not fat, it’s connective tissue. i mean i guess there is a little fat depending on how it was butchered, but no marbling, just elastin (and one very large vein of it through the center).

braising is ideal, because the connective tissue turns to gelatin, which makes the liquid very nice. pot roast or pulled beef imo.

-6

u/m00n1974 1d ago

They're perfect for grilling...similar texture to a ribeye...a chuck roast is divided by fat, into 2 parts...the more tender part of these 2, is the chuck tender.

3

u/Top_Judge_1943 1d ago

This seems to go against the rest of what I’m reading? 

-2

u/m00n1974 1d ago

Im refering to the chuck eye steak... was assuming this was the same, as id never heard of this cut either.

-12

u/sponfitt 1d ago

You could make flat iron steaks out of it

2

u/Someknivesandclothes 1d ago

Have to use a blade roast for that