Nose To Tail

Beef
AKA: Teres Major, Rat, Petite Tender, Tender Medallion, Chuck Clod Tender, Chuck Filet Steak, Bistro Filet
Primal: Chuck (US)
Cooking Methods: Oven Roast, Pan-Fry, Grill, BBQ
Fat Content: Moderate
Price: Moderate

Shoulder Tender is a relatively unknown cut of Beef. Typically weighing around 8-10 oz (220-280g), this cut is hard to find in the retail market since it is virtually impossible to obtain it as a whole from the carcass.

Quite surprisingly and true to its name, the Shoulder Tender portion is high on tenderness, with its quality being close to the Filet Mignon. For this reason, this cut is recommended for dry-heat cooking methods, such as pan-frying, grilling or broiling. Ingredients such as garlic, pepper, herbs, olive oil and other dry seasonings can add immense flavor to this cut. It can also be marinated in food wines, which enhance its flavor multifold.

Shaped like a pork tenderloin, the Petite Tender Cut is extracted from the Chuck (Shoulder Blade) area of the cow.

The cut is also called 'Teres Major', referring to the muscle that it mainly comprises. 'Teres' is a Latin word that means 'rounded', describing the shape of this cut.

The slices cut off the Shoulder Tender are called 'Medallions' due to their circular appearance.