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==Shoulder tender== |
==Shoulder tender== |
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A ”’shoulder tender”'<ref name=”wellness”>{{cite web | url = http://www.grasslandbeef.com/Detail.bok?no=507 | title = U.S. Wellness Meats — Our Animals Eat Right So You Can Too. | access-date = 2010-06-05 | work = US Wellness Meats | archive-date = 2010-07-20 | archive-url = https://web.archive.org/web/20100720184308/http://www.grasslandbeef.com/Detail.bok?no=507 | url-status = dead }}</ref><ref name=”deli”>{{cite web | url = http://www.delibrandsofamerica.com/showproduct.php?id=60244 | title = Deli Brands of America – Product View | access-date = 2010-06-05 | year = 2007 | publisher = Deli Brands of America | archive-url = https://web.archive.org/web/20110709011305/http://www.delibrandsofamerica.com/showproduct.php?id=60244 | archive-date = 2011-07-09 | url-status = dead }}</ref> also called ”’beef shoulder petite tender”’,<ref name=”BCC”>{{cite web | url = http://www.beefandvealculinary.com/beefshoulderpetitetender.aspx | title = BCC – Beef Shoulder Petite Tender | access-date = 2010-06-05 | work = Beef Culinary Center | publisher = Cattlemen’s Beef Board and National Cattlemen’s Beef Association}}</ref> ”’beef shoulder tender petite roast”’,<ref name=”BIG”>{{cite web | url = http://www.beefinnovationsgroup.com/petitetender.aspx | title = BIG – Petite Tender | access-date = 2010-06-05 | work = Beef Innovations Group | publisher = Cattlemen’s Beef Board and National Cattlemen’s Beef Association | archive-url = https://web.archive.org/web/20080605003255/http://www.beefinnovationsgroup.com/petitetender.aspx | archive-date = 2008-06-05}}</ref> ”’bistro filet”’, ”’rat”’ or ”’teres major steak”'<ref name=”wellness” /><ref name=”deli” /> is a US cut of beef of the [[teres major muscle]] from the blade of the shoulder (chuck). It is one of the tenderest beef muscles and is said to be “white-tablecloth quality”,<ref name=”wellness” /><ref name=”food-product-design”>{{cite web | url = http://www.foodproductdesign.com/articles/2001/09/what146s-your-beef.aspx | title = What’s Your Beef? | access-date = 2010-06-05 | last = Beriau | first = Mickey | date = 2001-09-01 | work = Food Product Design | publisher = Virgo Publishing LLC}}</ref> being a similar quality to [[filet mignon]], but cheaper.<ref>{{cite web | url = http://food-management.com/food_feature/fm_imp_1821/ | title = Beef Stakes | access-date = 2010-06-05 | last = Friedland | first = Ann | date = 2004-01-01 | work = Food Management | publisher = Penton Media Inc | archive-url = https://web.archive.org/web/20100221020029/http://food-management.com/food_feature/fm_imp_1821/ | archive-date = 2010-02-21 | url-status = dead }}</ref> It is rarely used, as it requires skill to extract.<ref name=”wellness” />{{failed verification|date=March 2021}} It is known as petite tender medallion, petite tender<ref name=”BIG” /> or tender medallions if sliced into medallions (after being roasted or grilled whole).<ref name=”BCC” /><ref name=”food-product-design” /> It is shaped like a [[pork tenderloin]],<ref name=”food-product-design” /> and weighs {{convert|8|to|10|oz|g|}}.<ref name=”BCC” /> |
A ”’shoulder tender”'<ref name=”wellness”>{{cite web | url = http://www.grasslandbeef.com/Detail.bok?no=507 | title = U.S. Wellness Meats — Our Animals Eat Right So You Can Too. | access-date = 2010-06-05 | work = US Wellness Meats | archive-date = 2010-07-20 | archive-url = https://web.archive.org/web/20100720184308/http://www.grasslandbeef.com/Detail.bok?no=507 | url-status = dead }}</ref><ref name=”deli”>{{cite web | url = http://www.delibrandsofamerica.com/showproduct.php?id=60244 | title = Deli Brands of America – Product View | access-date = 2010-06-05 | year = 2007 | publisher = Deli Brands of America | archive-url = https://web.archive.org/web/20110709011305/http://www.delibrandsofamerica.com/showproduct.php?id=60244 | archive-date = 2011-07-09 | url-status = dead }}</ref> also called ”’beef shoulder petite tender”’,<ref name=”BCC”>{{cite web | url = http://www.beefandvealculinary.com/beefshoulderpetitetender.aspx | title = BCC – Beef Shoulder Petite Tender | access-date = 2010-06-05 | work = Beef Culinary Center | publisher = Cattlemen’s Beef Board and National Cattlemen’s Beef Association}}</ref> ”’beef shoulder tender petite roast”’,<ref name=”BIG”>{{cite web | url = http://www.beefinnovationsgroup.com/petitetender.aspx | title = BIG – Petite Tender | access-date = 2010-06-05 | work = Beef Innovations Group | publisher = Cattlemen’s Beef Board and National Cattlemen’s Beef Association | archive-url = https://web.archive.org/web/20080605003255/http://www.beefinnovationsgroup.com/petitetender.aspx | archive-date = 2008-06-05}}</ref> ”’bistro filet”’, ”’rat”’ or ”’teres major steak”'<ref name=”wellness” /><ref name=”deli” /> is a US cut of beef of the [[teres major muscle]] from the blade of the shoulder (chuck). It is one of the tenderest beef muscles and is said to be “white-tablecloth quality”,<ref name=”wellness” /><ref name=”food-product-design”>{{cite web | url = http://www.foodproductdesign.com/articles/2001/09/what146s-your-beef.aspx | title = What’s Your Beef? | access-date = 2010-06-05 | last = Beriau | first = Mickey | date = 2001-09-01 | work = Food Product Design | publisher = Virgo Publishing LLC}}</ref> being a similar quality to [[filet mignon]], but cheaper.<ref>{{cite web | url = http://food-management.com/food_feature/fm_imp_1821/ | title = Beef Stakes | access-date = 2010-06-05 | last = Friedland | first = Ann | date = 2004-01-01 | work = Food Management | publisher = Penton Media Inc | archive-url = https://web.archive.org/web/20100221020029/http://food-management.com/food_feature/fm_imp_1821/ | archive-date = 2010-02-21 | url-status = dead }}</ref> It is rarely used, as it requires skill to extract.<ref name=”wellness” />{{failed verification|date=March 2021}} It is known as petite tender medallion, petite tender<ref name=”BIG” /> or tender medallions if sliced into medallions (after being roasted or grilled whole).<ref name=”BCC” /><ref name=”food-product-design” /> It is shaped like a [[pork tenderloin]],<ref name=”food-product-design” /> and weighs {{convert|8|to|10|oz|g|}}.<ref name=”BCC” /> |
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The [[flat iron steak]] lies above it, and is distinct from this steak, as it is formed from different muscles: [[Teres minor muscle|teres minor]] and [[Infraspinatus muscle|infraspinatus]]. |
The [[flat iron steak]] lies above it, and is distinct from this steak, as it is formed from different muscles: [[Teres minor muscle|teres minor]] and [[Infraspinatus muscle|infraspinatus]]. |
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Latest revision as of 15:57, 18 December 2025
Cut of beef
 Beef cuts |
The beef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the shoulder (chuck) region of the animal. Beef clod is a large muscle system, with some fat that covers the muscles.[1] The clod’s composition is mainly three muscles: the shoulder tender, the top blade and the clod heart and is one of two chuck subprimal cuts. It is often divided into its three separate muscle cuts for retail sale.[2]
Beef clod, along with beef brisket, is historically the foundation of Central Texas-style barbecue, as epitomized by Kreuz Market in Lockhart, Texas, where the clod has been prepared since 1900 by long, slow smoking.[3] Beef clod may also be prepared with moist heat or braising.[4][5]
A shoulder tender[6][7] also called beef shoulder petite tender,[8] beef shoulder tender petite roast,[9] bistro filet, rat or teres major steak[6][7] is a US cut of beef of the teres major muscle from the blade of the shoulder (chuck). It is one of the tenderest beef muscles and is said to be “white-tablecloth quality”,[6][10] being a similar quality to filet mignon, but cheaper.[11] It is rarely used, as it requires skill to extract.[6][failed verification] It is known as petite tender medallion, petite tender[9] or tender medallions if sliced into medallions (after being roasted or grilled whole).[8][10] It is shaped like a pork tenderloin,[10] and weighs 8 to 10 ounces (230 to 280 g).[8]
The flat iron steak lies above it, and is distinct from this steak, as it is formed from different muscles: teres minor and infraspinatus.
- [1] Contains information, recipes, cooking instructions and nutritional information
