Juicy and tender, it is shaped like the Tenderloin but is smaller and more affordable. Perfect to grill or broil. Also known as a Petite Tender (and Butcher's cut), this cut comes from the Chuck primal and smallest muscle of the Shoulder Clod that is tender when left whole or cut end to end into portions.
Portion Sizes These are not portioned to spec. All animals are different and the sizes of each cut varies unless cut it specific portion like the Filet Mignon, Center Cut New York, the boneless Ribeye, the Flat Iron, and the Sirloin. We price to the lowest size to account for the potential variance.