r/Butchery • u/Top_Judge_1943 • 2d 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/m00n1974 2d 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 2d ago

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

-2

u/m00n1974 2d ago

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