Chuck tenders (a.k.a. mock tenders, or calachel in kosher butcher shops) are cut from the supraspinatus muscle, which is located in front of the shoulder clod in the chuck primal cut. They resemble tenderloins from a visual standpoint, but don’t be tempted to put these on the grill. These are hard- working muscles full of connective tissue and deep, beefyflavor, and braising is the best way to break them down into something that’s truly tender. Florencia recommends using chuck tenders for shredded beef recipes, as well as for stir- fries (sliced thinly across the grain before cooking).
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