Beef · Chuck
Petite Tender
A small, tender muscle from the shoulder that eats a bit like a mini tenderloin at a lower cost.
Photo coming soon
| Animal | Beef |
|---|---|
| Section | Chuck |
| Bone | Boneless |
| Tenderness | Tender |
| Also called | shoulder tender, teres major |
Best ways to cook it
- Grill
- Pan-sear
- Roast
About this cut
What it is and how to use it
The petite tender, or teres major, is a small, narrow muscle in the shoulder. It does little work, so it is tender, with a fine grain and a mild beef flavor. It looks like a small tenderloin, tapering at one end. It is usually sold whole as a small roast or sliced into medallions. Because it is lean, it is best cooked fast and not past medium.
Cook’s tipTrim any silver skin, cook to at least 145°F, and rest three minutes. Slice into medallions across the grain.
Read moreBeef Tenderness Scale: Most Tender to Toughest
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
Related cuts
More from the same animal
4.9from 81 Google reviews94% recommend on Facebook
Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours