Mock Tender

Mock tender, also known as the shoulder tender, comes from the chuck primal (shoulder area) of the cow. Despite its name, it’s not as naturally tender as true tenderloin, but it resembles it in shape—hence the nickname. This cut is lean and flavorful, with a tight grain and moderate marbling.

Because of its firm texture, mock tender is best suited for slow cooking methods like braising, stewing, or slow roasting, which help break down the muscle fibers and bring out its rich beefy flavor. It can also be marinated and sliced thin for stir-fry or fajitas when properly prepared. Average weight is 2lbs.