Chuck tender, also called mock tender, is a long, cone-shaped muscle from the beef chuck. Its shape resembles a small tenderloin, but it is not from the tenderloin and is considerably less tender. It contains connective tissue and is generally better suited to moist-heat cooking than to quick steak service.
The chuck tender is associated with the shoulder area and is relatively lean, with a pronounced grain and connective tissue that can make it chewy if cooked quickly without suitable preparation. The name “mock tender” refers to its shape, not an equivalent level of tenderness to beef tenderloin.
Chuck tender can be braised, stewed or slow-cooked until tender. It may be trimmed and cut into portions for a slow braise, or diced for stew. Some kitchens use it for specific marinated or mechanically tenderized preparations, but it should not be treated as a tenderloin substitute without accounting for its texture and cooking requirements.
Example: braise chuck tender in stock with aromatics for a pot-au-feu-style dish, or dice it for a slow-cooked beef stew.
Regional names such as mock tender and scotch tender are not always used consistently. Confirm the muscle, trim and cut specification with the supplier before costing or substituting it for another chuck muscle.
Chef’s tip: slice across the grain after cooking where appropriate. Use a moist cooking method and allow enough time for connective tissue to soften.
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