Shoulder tender

Shoulder tender

Beef cuts
Type Teres major steak

A shoulder tender[1][2] also called beef shoulder petite tender,[3] beef shoulder tender petite roast,[4] bistro filet, rat or teres major steak[1][2] is a US cut of beef of the teres major muscle from the blade of the shoulder (chuck). It is one of the most tender beef muscles and is said to be "white-tablecloth quality",[1][5] being a similar quality to filet mignon, but less expensive.[6] It is seldom used, as it requires skill to extract.[1] It is known as petite tender medallion, petite tender[4] or tender medallions if sliced into medallions (after being roasted or grilled whole).[3][5] It is shaped like a pork tenderloin,[5] and weighs 8 to 10 ounces (230 to 280 g).[3]

The flat iron steak lies above it, and is distinct from this steak, as it is formed from different muscles: teres minor and infraspinatus.

See also


  1. 1 2 3 4 "U.S. Wellness Meats — Our Animals Eat Right So You Can Too.". US Wellness Meats. Retrieved 2010-06-05.
  2. 1 2 "Deli Brands of America - Product View". Deli Brands of America. 2007. Retrieved 2010-06-05.
  3. 1 2 3 "BCC - Beef Shoulder Petite Tender". Beef Culinary Center. Cattlemen's Beef Board and National Cattlemen's Beef Association. Retrieved 2010-06-05.
  4. 1 2 "BIG - Petite Tender". Beef Innovations Group. Cattlemen's Beef Board and National Cattlemen's Beef Association. Archived from the original on 2008-06-05. Retrieved 2010-06-05.
  5. 1 2 3 Beriau, Mickey (2001-09-01). "What's Your Beef?". Food Product Design. Virgo Publishing LLC. Retrieved 2010-06-05.
  6. Friedland, Ann (2004-01-01). "Beef Stakes". Food Management. Penton Media Inc. Retrieved 2010-06-05.

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