Chuck tender steak is a cheap and lean cut that people often mistake for teres major steak since they look so similar. Despite its name, it’s one of the toughest cuts of beef. In this article, I’ll explain where chuck tender steak comes from, its other names, how it tastes, and the best ways to cook it. I’ll also clarify the differences between chuck tender steak and mock tender.
What is Chuck Tender Steak?
Chuck tender steak is a beef cut from chuck primal. It’s cut from the chuck tender sub-primal. It gets its name from its similarity to the tenderloin steak in shape, but don’t let that fool you – it’s one of the toughest and chewiest cuts of beef, with a thick sinew running through the middle. Chuck tender steak is not a steak you can cook like a ribeye or strip.
Cooking chuck tender steak hot and fast is a very bad idea unless you marinate or tenderize it. While it’s cheap and has a strong beefy flavor, it requires time and the right cooking methods. Slow cooking is the best way to make it taste good and at least somewhat tender.
What’s the difference between chuck tender steak and mock tender steak?
People often confuse chuck tender steak with mock tender steak (teres major steak) because they look similar. But they’re completely different cuts. Butchers cut chuck tender steak from the chuck tender sub-primal while they take mock tender steak from the shoulder clod sub-primal. Chuck tender steak is tough beef cut with a thick sinew running through the middle – you need to marinate it or cook it slowly to tenderize it. On the other hand, mock tender steak is super tender and incredibly versatile – it’s great for quick, hot cooking but also works well with slower cooking methods.
What Are the Other Names for Chuck Tender Steak?
Here are the most popular other names for the chuck tender steak in the United States:
- Chuck Filet Steak,
- Chuck Tender Steak,
- Fish Steak.
Where Does a Chuck Tender Steak Come From on a Cow?
Chuck tender steak comes from the chuck primal. Butchers cut it crosswise from the chuck tender sub-primal. Chuck tender steak is a lean cut with a round shape similar to the filet mignon or baseball steak. A key characteristic of this cut is connective tissue (sinew) that runs through the middle.
What Does Chuck Tender Steak Taste Like?
Chuck tender steak comes from the cow’s hard-working shoulder muscles, so it’s naturally tough but has a strong beefy flavor. The key to making it enjoyable is cooking it the right way. Slow cooking is your best bet – it helps break down the tough fibers, making the meat more tender and flavorful.
What Are the Best Methods for Cooking Chuck Tender Steak?
Chuck tender steak has great flavor but is naturally tough and chewy, so slow cooking is the best way to make it tender. Unlike a ribeye, you can’t just throw it on high heat and expect it to be juicy and tender. The best cooking methods for chuck tender steak are sous vide and braising.
- Sous vide is the easiest method for a tender, flavorful chuck tender steak. Cooking it at a low, steady temperature for about 24 hours breaks down the tough fibers while keeping the meat juicy. After that, a quit’ssear adds a nice crust, and the steak is ready to serve.
- Braising is a classic slow-cooking technique that works just as well. First, sear the chuck tender steak over high heat to develop a rich crust. Then, let it simmer in a flavorful liquid like broth or wine. The long, slow cooking process breaks down connective tissues, making the meat tender and juicy.
A slow cooker also does a good job with chuck tender steak. If you marinate it well, you can grill or pan-sear it over high heat. But never cook it hot and fast without tenderizing it first – it’ll turn out tough and chewy.
