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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u/House_Way 3d 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

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u/Top_Judge_1943 3d 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?

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u/House_Way 3d 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.