Shoulder tender
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 Beef cuts | |
| Type | Teres major steak |
|---|---|
A shoulder tender[1][2] also called beef shoulder petite tender,[3] beef shoulder tender petite roast,[4] bistro filet, rat or teres major steak[1][2] is a US cut of beef of the teres major muscle from the blade of the shoulder (chuck). It is one of the tenderest beef muscles and is said to be "white-tablecloth quality",[1][5] being a similar quality to filet mignon, but less expensive.[6] It is seldom used, as it requires skill to extract.[1] It is known as petite tender medallion, petite tender[4] or tender medallions if sliced into medallions (after being roasted or grilled whole).[3][5] It is shaped like a pork tenderloin,[5] and weighs 8 to 10 ounces (230 to 280 g).[3]
The flat iron steak lies above it, and is distinct from this steak, as it is formed from different muscles: teres minor and infraspinatus.
See also
- Beef section on Cuts of Beef
References
- ^ a b c d "U.S. Wellness Meats — Our Animals Eat Right So You Can Too". US Wellness Meats. Retrieved 2010-06-05.
- ^ a b "Deli Brands of America - Product View". Deli Brands of America. 2007. Retrieved 2010-06-05.
- ^ a b c "BCC - Beef Shoulder Petite Tender". Beef Culinary Center. Cattlemen's Beef Board and National Cattlemen's Beef Association. Retrieved 2010-06-05.
- ^ a b "BIG - Petite Tender". Beef Innovations Group. Cattlemen's Beef Board and National Cattlemen's Beef Association. Archived from the original on 2008-06-05. Retrieved 2010-06-05.
- ^ a b c Beriau, Mickey (2001-09-01). "What's Your Beef?". Food Product Design. Virgo Publishing LLC. Retrieved 2010-06-05.
- ^ Friedland, Ann (2004-01-01). "Beef Stakes". Food Management. Penton Media Inc. Retrieved 2010-06-05.
External links
- [1] Contains information, recipes, cooking instructions and nutritional information
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