Beef Where Is the Shoulder Petit Tender
Ryan Adams has washed an excellent serial on different cuts of beef and has given permission to re-post his content hither, with minor modifications for the Professional Chef audience.
Cuts of Beef Series: Beef Mock Tender, Shoulder Tender, Petite Filet
Let'south explore something new today, shall we? I mean, finding juicy tidbits about the history of familiar cuts is great and all, and a big part of why I write this column, but roofing cuts similar short ribs and flank steak all the time is a little scrap similar preaching to the choir. Whether researching an unfamiliar technique, or dealing with a fruit that I've never worked with before, well-nigh nothing brings a smile to my face like discovery.
Today'south mail holds some other one of those serotonin-boosting moments: I've recently discovered a cutting of meat that looks just like Filet Mignon but offers a big, beefy flavour in the place of that cut's haute-y mental attitude. Oh, and information technology'southward cheaper also. I'm talking about the shoulder tender.
Beef Chuck Shoulder Tender IMPS/NAMP 114F
The shoulder tender (as well chosen mock tender and petite fillet) is a small, oblong musculus that rests on the moo-cow'southward shoulder next to the top blade and is function of the chuck central. The tender is fabricated by separating the teres major muscle from the shoulder along the natural seam. Most of the fat and connective tissue should be removed by the butcher, leaving a lean piece of muscle. At present, I merely mentioned that this cutting of beef is cheaper, better tasting, and looks just similar the tenderloin.
All of that goodness must come up with a downside, which turns out to be that this "tender" is more of a marketing term and isn't every bit frail as the proper noun might suggest. The shoulder tender needs some special attending, as overcooking will render the meat anything but tender. Cooking methods that are more forgiving, like braising, volition deliver the all-time results. Marinades make grilling a viable option, oven roasting can produce a juicy dish, and avant-garde techniques like sous vide will guarantee a temperature-perfect product.
Beef Chuck Tender 114F Variations
The shoulder tender is another one of those cuts that has no variation. What you lot run across is what you become: a lean, fillet of beef, roughly ten inches long, three inches wide. A medium-coarse grain runs the length of the cut.
Beef Chuck Tender Alternate Names
- Fish Steak
- Chuck Fillet Steak
- Chuck Tender Steak
- Shoulder Tender
- Mock Tender
- Petite Filet
- Tender Medallions
- Faux Tender
- Chuck Clod Tender
- Shoulder Petite Tender
Mock Tender Purchasing Recommendations
Buy shoulder tender whole or pre-cut into medallion mode steaks, about 3/4 inch thick. If you lot want to roast the shoulder tender whole, pick the largest one you tin can observe. The meat itself should have a bright, cherry-red color with speckles of fatty running through the meat. Check that the musculus is firm to the touch, and that the cryovac doesn't contain excess liquid. A whole shoulder tender weighs virtually three pounds on average. Expect names like "petite fillet", "petite tender", and similar variations; "shoulder tender" is actually a newer marketing term for the cutting, and not all meat purveyors will have caught up with the times.
Chef Recommendations For Mock Tender
Several Chefs take weighed in on this cut so I am sharing their knowledge here. Mock tenders are similar in "tenderness" to a top sirloin, but if cooked on the grill as a steak they cannot exist cooked MW or Well as they get very tough. They tend to bleed-out after cooking, so they must be served speedily and therefore may not be a skillful catering steak, but may piece of work every bit a catering roast. The mock tender has a more bulky flavor than fillet mignon, but is not equally tender as a fillet mignon.
Petite Filet Recipes
- Petit Filet Oscar from Epicurean.com
- Spinach Gnocchi with Petit Fillet of Beef via Emeril Lagasse
- Petite Filet with Gorgonzola and Porcini Mushroom Sauce care of Giada De Laurentiis
—Nose To Tail At Domicile
Mock Tender Butchering Guide
The PDF file beneath shows butchering technique for the Petite Tender too every bit some table marketing cloth. It is three.seven MB so it takes a bit to download.
Comments from earlier Site Migration
67.168.173.146 [ October 09, 2013 ]
Source: https://www.chefs-resources.com/types-of-meat/beef/cuts-of-beef/beef-mock-tender-petite-fillet/
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