Shoulder Petite Tender

The petite tender is the smallest muscle in the shoulder clod: the teres major. It is nicknamed butcher’s steak because it requires some skill to extract, and is (deservedly) popular among true beef aficionados. This lean, juicy cut looks like a small tenderloin, and tastes like one, too — so it’s also sometimes known as the poor man’s tenderloin. The petite tender’s small size makes it extra convenient for kabobs of any kind, or cut into medallions for a more elegant presentation. Try it in place of filet mignon or tenderloin in your favorite recipe, and see if it doesn’t deliver an even better beefy flavor.

Suggested Recipe Links:

Cambodian Beef Kabobs

Pan Roasted Beef Shoulder Tenders au Poivre

Garlic Herb Shoulder Tender

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Cut From:


Suggested Methods:

Pan Fry