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In Reply to: chuck tenderloin posted by dixie made bakery on January 09, 2014 at 14:49:37:
Dixie Made Bakery,
The cut is actually a "petite tender".
See below, also check out videos at the link.
from http://www.beeffoodservice.com/recipecut.aspx?id=352 :
Petite Tender; IMPS/NAMP - 114F
1. A tender, juicy muscle from the shoulder near the top blade
2. Offers versatility and upscale plate presentation similar to Beef Tenderloin (Filet Mignon)
3. Prepared from Item No. 114 by separating the Teres Major muscle from the shoulder clod by cutting through the natural seam
Chuck Shoulder Tender
Petite Tender Medallions
Shoulder Tender Medallions
Best prepared using dry heat.
Can be prepared and served whole, cut across the grain into 3/4"- to 1"- thick medallions, portioned at 2-3 oz. each, or sliced thin for use as an ingredient in salads, sandwiches, pastas, wraps and appetizers.
Excellent grilled, pan-broiled or sautéed when portioned as medallions — treat as you would Beef Tenderloin.
Can be roasted whole and menued as a Petite Roast for two.
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