General Description: The small, juicy shoulder tender is a versatile, lean, and quick-cooking cut from the chuck. The method of separating out this small muscle was recently developed to obtain one of the most tender and flavorful muscles in the beef shoulder (chuck). Introduced first in restaurants, where it works well because one muscle equals one generous portion, this cut is now reaching retail markets. There are just two of these small muscles per beef carcass.

Part of Animal: This small oblong muscle rests atop the shoulder near the top blade and is part of the chuck shoulder clod.

Characteristics: The shoulder tender has little connective tissue and fat. Trimmed, it weighs about 8 ounces and is about 10 inches long by 3 inches wide. The medium-coarse grain curves lengthwise.

How to Choose: Buy shoulder tender whole or precut into medallions about 3/4 inch thick. A whole shoulder tender is large enough to serve one to two people at home and will have less shrinkage than medallions. Choose the largest shoulder tender to obtain a roast with a crusty outside and juicy, tender inside.

Amount to Buy: Allow 6 to 12 ounces per person of this 100 percent usable cut. It doesn’t shrink much because it is suitable for quick cooking.

Storage: Refrigerate shoulder tender for up to 3 days. To cut into medallions, cut crosswise 3/4 inch thick while still somewhat frozen.

1. Trim off pointy tips to make a compact, even shape.
2. If desired, marinate overnight refrigerated, or rub with oil, garlic, and spices before cooking.
3. Roast whole at high temperature (425°F) for 20 to 25 minutes or pan-sear then finish in a 400°F oven for about 10 minutes. Pan-sear medallions in oil until cooked to desired temperature.
4. Like other coarse-grain cuts, the shoulder tender is best cooked to no more than medium-rare.

Flavor Affinities: Chile paste, Dijon mustard, garlic, ginger, molasses, orange, rosemary, sesame oil, shallots, soy sauce, thyme.