Petite Tender

$52.99
Shipping calculated at checkout.
Packed individually — which size would you like?

Description

Treat yourself to something that eats like a filet on a Tuesday night without the Friday night price tag. The petite tender is cut from the teres major — a small muscle tucked beneath the shoulder blade that barely works, which is precisely why it is so remarkably tender. Among the most tender muscles on the entire animal, it sits in rare company. The difference is that unlike filet mignon, it has something to say. Deeper, more forward beefy flavor, the kind that comes from a well-raised grass fed animal and a cut that carries real character rather than simply melting away.

If you have heard of mock tender and arrived with low expectations, set them aside. Mock tender is an entirely different muscle — tough, connective-tissue-heavy, built for braising. The petite tender has nothing in common with it except a vague shape similarity and an unfortunate case of mistaken identity that has cost this cut its reputation for years. They are not the same cut, they are not interchangeable, and the confusion has done real damage. Consider this a correction.

Two per animal. Most packers don't bother extracting them cleanly — the teres major requires skill and intention to separate from the shoulder clod properly, and it is far easier to leave it in a roast or send it to ground. Ours comes whole and untrimmed, which is exactly how it should arrive.

Cook it whole like a pork tenderloin — sear it hard on all sides in a well heated cast iron pan, finish in a 375°F oven for 10 to 12 minutes until it hits 120°F internally, and rest it well before slicing. Or cut it crosswise into medallions and treat it exactly like filet mignon — two minutes per side in a hot pan, rest, serve. Either way medium rare is the ceiling. Past that you are working against the cut and the animal both.

Sold individually and priced by weight.

If you enjoy the petite tender, our filet mignon is the natural next step for a true special occasion. And if bold, beefy tenderness from the shoulder is what you are after, our flat iron and Denver steak cover similar territory in a different format.

Grass-fed beef petite tender steak on an end-grain butcher block with flake salt, cracked pepper, and chimichurri — Wishbone Heritage Farms, Saint George, SC
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Petite Tender

From $52.99

Treat yourself to something that eats like a filet on a Tuesday night without the Friday night price tag. The petite tender is cut from the teres major — a small muscle tucked beneath the shoulder blade that barely works, which is precisely why it is so remarkably tender. Among the most tender muscles on the entire animal, it sits in rare company. The difference is that unlike filet mignon, it has something to say. Deeper, more forward beefy flavor, the kind that comes from a well-raised grass fed animal and a cut that carries real character rather than simply melting away.

If you have heard of mock tender and arrived with low expectations, set them aside. Mock tender is an entirely different muscle — tough, connective-tissue-heavy, built for braising. The petite tender has nothing in common with it except a vague shape similarity and an unfortunate case of mistaken identity that has cost this cut its reputation for years. They are not the same cut, they are not interchangeable, and the confusion has done real damage. Consider this a correction.

Two per animal. Most packers don't bother extracting them cleanly — the teres major requires skill and intention to separate from the shoulder clod properly, and it is far easier to leave it in a roast or send it to ground. Ours comes whole and untrimmed, which is exactly how it should arrive.

Cook it whole like a pork tenderloin — sear it hard on all sides in a well heated cast iron pan, finish in a 375°F oven for 10 to 12 minutes until it hits 120°F internally, and rest it well before slicing. Or cut it crosswise into medallions and treat it exactly like filet mignon — two minutes per side in a hot pan, rest, serve. Either way medium rare is the ceiling. Past that you are working against the cut and the animal both.

Sold individually and priced by weight.

If you enjoy the petite tender, our filet mignon is the natural next step for a true special occasion. And if bold, beefy tenderness from the shoulder is what you are after, our flat iron and Denver steak cover similar territory in a different format.

Packed individually — which size would you like?

  • 2.50 to 2.59 lbs (40.0 to 41.4 oz)
  • 2.40 to 2.49 lbs (38.4 to 39.8 oz)
  • 2.30 to 2.39 lbs (36.8 to 38.2 oz)
  • 2.20 to 2.29 lbs (35.2 to 36.6 oz)
  • 2.10 to 2.19 lbs (33.6 to 35.0 oz)
  • 2.00 to 2.09 lbs (32.0 to 33.4 oz)
  • 1.90 to 1.99 lbs (30.4 to 31.8 oz)
  • 1.80 to 1.89 lbs (28.8 to 30.2 oz)
  • 1.70 to 1.79 lbs (27.2 to 28.6 oz)
  • 1.60 to 1.69 lbs (25.6 to 27.0 oz)
  • 1.50 to 1.59 lbs (24.0 to 25.4 oz)
  • 1.40 to 1.49 lbs (22.4 to 23.8 oz)
  • 1.30 to 1.39 lbs (20.8 to 22.2 oz)
  • 1.20 to 1.29 lbs (19.2 to 20.6 oz)
  • 1.10 to 1.19 lbs (17.6 to 19.0 oz)
  • 1.00 to 1.09 lbs (16.0 to 17.4 oz)
  • 0.90 to 0.99 lbs (14.4 to 15.8 oz)
  • 0.80 to 0.89 lbs (12.8 to 14.2 oz)
  • 0.70 to 0.79 lbs (11.2 to 12.6 oz)
  • 0.60 to 0.69 lbs (9.6 to 11.0 oz)
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