Chuck Tender
Mock Tender
$84.55
Widely known as a mock tender, chuck filet, or Scotch tender—is an affordable, lean cut of meat harvested from the shoulder complex of the animal. Despite its deceptive name, it is not naturally tender; it gets its name purely because its long, narrow, tapered shape closely resembles a premium tenderloin. Because it is a heavily worked, lean muscle, it is quite tough and will become dry or rubbery if cooked with fast, dry heat. However, when prepared correctly using low-and-slow moist cooking, it transforms into an incredibly flavorful, fork-tender centerpiece
Key Characteristics
- The "Tender" Misnomer: Named strictly for its visual resemblance to a tenderloin filet, not its structural texture.
- Ultra-Lean Profile: Unlike a standard chuck roast, it lacks heavy interior fat webbing and marbling, making it highly prone to drying out if overcooked.
- Connective Tissue: Loaded with tight collagen fibers that take time to break down.
The Best Ways to Cook It
To prevent this lean muscle from seizing up, avoid traditional high-heat oven roasting or grilling. Stick to methods that trap moisture over several hours.
- The Dutch Oven Braise (Highly Recommended):
- Pat the roast dry and season it generously with kosher salt and pepper.
- Sear all sides in hot oil in a heavy Dutch oven to build a rich crust.
- Remove the meat, sauté aromatics (onions, garlic, carrots), and deglaze with red wine or beef stock.
- Return the roast, ensure the liquid goes halfway up the meat, cover tightly with a lid, and braise at 325°F (163°C) for 3 to 4 hours until fork-tender.