This cut comes from the other side of the shoulder blade, also know as the ‘shoulder tender’ and about 100 other aliases. It is opposite of the flat iron on the shoulder blade (chuck portion), so if you received flat iron steaks from me, you likely got these babies too!
The mock tender’s appearance may give you tenderloin vibes, but don’t let that fool you. This cut is best cooked low and slow. I recommend braising for best results. It has a rich, beefy flavor and is generally very lean. It also works well in stews or soups. If you want to slice into steaks for the grill, consider a mallet tenderizer and some acidic marinade.
There are only 2 per animal, so make sure to savor them!
