Have I stumbled upon the perfect cut of meat?!?!?

[radio]

Had a lengthy conversation today with an older, very experienced butcher who also has a couple smokers.
I had stopped at a different store than my favorite meat market and was asking if he would cut me a 7-8 pound chunk of boneless beef short ribs from the heart of the shoulder clod. He did not have anything in the cooler, but suggested I try some chuck tenders, or mock tenderloin. He brought out a whole cryo pack to show me what they looked like before they were trimmed and cut. The price was $3.99 per pound, but he told me if I took the whole pack of 5 tenders, he would sell them to me at $2.99 per pound
These are about two pounds each and are pretty lean with almost no trimming waste, so will be interesting to see what all I can do with them. I'm thinking salt and pepper Texas style, smoke to about 160 IT, then foil them with a bit of beef broth and finish to pulling stage just like brisket. These could be ground for awesome burger, beef roast, cut into steaks, smoked, cut for stew meat, or even (Heaven forbid:) tossed in a slow cooker.
Heck, at $2.99 per pound, this might have just became my favorite cut!

 

[motocrash]

Low and slow.It's what we call the "fish" on a deer here in Va. I've seen it as mock tenderloin here is stores.

 

[pc farmer]

I think you did great at that price. I am thinking jerky and dried beef.

 

[radio]

Low and slow.It's what we call the "fish" on a deer here in Va. I've seen it as mock tenderloin here is stores.

I'll be going back and buying meat from this butcher for sure. He is one of the few I have found that smokes meat and knows how various cuts perform in the smoker.
These are pretty lean, so low and slow, then foil with liquid to keep them moist should be the ticket. I'll post the results of the experiment in a day or two
May have to "sacrifice" a couple for jerky :D

 

[motocrash]

Yeah,they're lean and muscular.I pity the fool that sees them labeled mock tenderloin, rolls home and fires up the grill with a big smile on their face thinking they're gonna have a tender steak! Sliced thin into medallions sauteed in butter and garlic they're good - that's what we do with the deer often.

 

[mosparky]

Don't forget to report back with your results. One of the meat cutters I worked with warned just how tough a mock tender is. A couple customers raved about them, but for the most part they sat in the case a few days and became burger. The wife bought some without consulting me and try as I may, I could not get the darn things edible. Kept the dog busy for half an hour or so, tho.
I'd love to find a method that actually made them at least chewable.
I wonder if these maybe what we sold as a petite tender. Size sounds about right and about 5 per bag is pretty close too. The case they came from was marked Teres Major. It is a small muscle from the shoulder and an excellent peice of meat.

 

[radio]

Don't forget to report back with your results. One of the meat cutters I worked with warned just how tough a mock tender is. A couple customers raved about them, but for the most part they sat in the case a few days and became burger. The wife bought some without consulting me and try as I may, I could not get the darn things edible. Kept the dog busy for half an hour or so, tho.
I'd love to find a method that actually made them at least chewable.

I would think sliced pretty thin and pounded or perforated into cube steak might make them somewhat tender. should be perfect for stews, jerky, or pot roast. The price is right, so I will experiment with several things including faux brisket burnt ends.

 

[SmokinAl]

Looking forward to seeing your results!
Al

 

[worktogthr]

Hope you still have some left because I actually have been getting these around that sam price around here. Mock tenderloin is a good name for them! Smoke them, roast them, grill them... do whatever you would to do a beef tenderloin and enjoy. I have never cooked one past medium as we like most of our steaks medium rare in my house but they are incredibly tender for a piece of meat at that cost. Cooked low and slow and you will have a nice edge to edge doneness. Cooked a little hotter you will have some bullseye effect but the outside will be crispier. Or better yet, reverse sear and you get the best of both worlds. Are they as tender as beef tenderloin, probably not..never did a side by side, but they are damn close and for that price I can chew a little more!

 

[pops6927]

The 'mock tender' is attached to the scapula in cadence with the wider 'flat iron' steak on the other side of the upper blade bone:

It is a working muscle, flexed when the animal moves it's shoulder, strengthening it, making it less tender, unlike the tenderloin which simply supports the action of the spine.

 

[radio]

Put a pair of them in the smoke about 8:00 AM. I'll take them to about 160 IT, foil with some beef base and finish in the oven to 200-205, rest and see how they do as faux brisket

 

[Bearcarver]

Did I hear Lean & Tough????

First things that come to my mind are Dried Beef or Sous Vide.

At $2.99 I'd be all over that !!

Bear

 

[worktogthr]

My experience with these so far is that they have not been tough when cooked to medium rare. They are lean however, so taking them to a high internal temperature may yield very dry results. I agree with Pop's when he says they are less tender than the tenderloin but not by all that much...especially considering the price.

 

[radio]

My experience with these so far is that they have not been tough when cooked to medium rare. They are lean however, so taking them to a high internal temperature may yield very dry results. I agree with Pop's when he says they are less tender than the tenderloin but not by all that much...especially considering the price.

I doubt I will ever try them as a steak. Because they are so lean, I plan to pull them at about 160° IT and foil them with a bit of beef base dissolved in coffee for moisture. If they are not to my liking when done, I will cube them and turn them into faux burnt ends. I have no experience with this cut, but at $2.99 per pound, one can afford to experiment a bit to find the best use for them.
I already know there will be jerky in the future!

 

[dirtsailor2003]

Mock tender has a ton of connective tissue so fast and hot is not the best but can be done. If grilling I'd put it in a marinade that has a bit of a vinegar base to tenderize it first. Then don't over cook it.


They do well braised, which should mean that SV would be a good option.

If smoking I would sear over high heat then put them in a pan with broth to keep them from drying out to much.

 

[radio]

Had to take them to 205 IT for them to probe tender. I must say i impressed myself for the first time smoking this cut. Not quite as tasty as brisket because it's lacking the fat, but still darned Good! Next batch I might beg a bit of beef fat from the butcher and insert a few small slivers inside the tenders and tie with string. I was tired after winterizing the camper this afternoon, so said the heck with vegetables, so just meat, taters and a wonderful gravy from the drippings.

 

[pc farmer]

Man that looks great. Well done.

 

[motocrash]

Had to take them to 205 IT for them to probe tender. I must say i impressed myself for the first time smoking this cut. Not quite as tasty as brisket because it's lacking the fat, but still darned Good! Next batch I might beg a bit of beef fat from the butcher and insert a few small slivers inside the tenders and tie with string. I was tired after winterizing the camper this afternoon, so said the heck with vegetables, so just meat, taters and a wonderful gravy from the drippings.

Looks like you're well on your way to figuring out how to cook it ! Pulled beef sammies would be good too!