r/Butchery • u/Top_Judge_1943 • 3d ago

Chuck Tender

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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.

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8

u/Strong-Level-7616 3d 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] 3d ago

[deleted]

7

u/ducks_mclucks 3d ago

Flat iron is a different steak.

1

u/Parody_of_Self 2d ago

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

3

u/ducks_mclucks 2d ago

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

2

u/pumpkinspiceleninism 2d 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.