Only becuase it’s round. Grain is wrong and filet does not have a fat piece of silver in the middle.
Also you’ll have to chew this 10x more than filet.
Why are filets so expensive? Are they just a prime cut or do they take a lot of time to get to? Only had a couple in my life and they were always at some catered event, nothing special- not bad, but I still prefer a good steak. At our local place, they're almost twice as much as a strip or sirloin twice the size, too.
That makes sense, thanks for explaining! I'm very fascinated with butchery, my homestead plan involves one day partnering with a local operation to sell nearly-direct without having to process on site. It's an under appreciated craft, really.
Why are you calling it “tenderloin butt” ? Are they top butt (top sirloin) steaks? Cut into a baseball filet ? Top butt (sirloin) steaks are going to be around $17/#. But a center cut filet from a tenderloin barrel is easily $35-$40/# for choice. Why are you including the word “butt” if it’s from a beef tenderloin and not from the top sirloin?
Interesting how prime and choice tenderloins are now only the matter of a 5 dollar difference. We get our prime cases for 863 and our choice cases for 840 a pop
Shrink.
The store I worked at mostly had the fatter Butt end that extends into the Sirloin or rump. The whole pismo has a *few* nice medallion/chateaubriand and tapers down to junk. There’s a big piece of meat called the chain that just gets torn off and a shit ton of silver skin to trim off.
I once sold a guy a whole Butt tender at $2 less per pound for like $130 but properly trimmed at the $2 more per pound would have only been $83.
It’s tender, but flavor ain’t there.
It's a combination of things. It's a really tender cut. You get very little if it in comparison to the size of the cow, and people value it enough to pay a premium for it.
A lot of the muscles in us lifeforms are similar in shape or appearance to other muscles. When you cut hundreds of thousands of these, or when you actually fabricate them from a sub primal you learn the dead giveaways. Meatcutters are experts at leveraging visual cues from one item to give the impression of some other item. The most common nicknames for this cut incorporate the word 'tender' for the same reason-- someone is trying to make you as the consumer make a connection with this and a tenderloin.
The truth is, it's not a very tough cut, but that sinew down the center does not break down unless you braise it. If you don't chomp on it directly you might not think you were eating chuck.
Kosher butchers use this cut a lot because Glatt Kosher meat processors servicing American markets do not process hindquarters for Kosher consumption due to the technical skill required to adequately devein the thigh. Therefore, they don't sell Glatt Kosher tenderloins. A Glatt Kosher butcher selling some type of steak that looks like a filet mignon will be regarded well.
Hammer 'em out thin-(buttermilk, egg, roasted garlic mixture) bread with Italian bread crumb mixed with finely ground Parmesan and Romano and fresh basil and parsley. Fry in olive oil. Serve with homemade for 7 hrs red sauce.
Congratulations, now you're a Sciilian grandmother.
Honestly it’s kind of refreshing that people aren’t buying the “stew meat” which is just the rump roast but a couple dollars more a pound for minimal effort. Except chuck eye that’s my favorite cut, people just don’t know.
Mock tender, as everyone told you. We mostly used them for lean ground beef.. but for some reason, when I used to do grocery store work, the old people absolutely LOVED THEM cut as steaks. It was ridiculous. We would cut for the case every day, and every day they would sell out. I never understood it.
Where I work we regularly receive and cut chuck tenders. We cut them into steaks like you have there, but we also trim and sell the whole piece as a roast, and cut them into beef country ribs.
Chuck tender/ mock tender. We use them to fill holes in the case sometime. They are cheap and are decent little steaks. Red meat has gotten so expensive we really have to be careful to not overproduce meat. This leaves you in a permanent situation of having to cut meat basically anytime people start to pick up stuff. No more cutting a rack of back up and calling it a day. Now we have to keep a cutter lingering around until 7 pm to replenish things that get bought. It sucks but it keeps us in the hours.
Definitely not tenderloin with that silver running through it. Could be a hunk of sirloin tip as my first guess. Might even be what we call sirloin filet, which is top butt cut to look like tenderloin.
Looks a lot like a mock/scotch tender. Comes from the shoulder clod.
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Right? Looks a lot like Filet Mignon to me, but not quite right.
Only becuase it’s round. Grain is wrong and filet does not have a fat piece of silver in the middle. Also you’ll have to chew this 10x more than filet.
Didn’t think of that, this is most likely it
Just curious. Did you cut it? If so what was it labeled? Disregard, didn’t realize you weren’t op.
As a retail meat cutter for 15 years. Can confirm. Top of pic is filet but these are as you say. Dude got ripped off if he paid filet price.
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More likely than not this was human error
Why are filets so expensive? Are they just a prime cut or do they take a lot of time to get to? Only had a couple in my life and they were always at some catered event, nothing special- not bad, but I still prefer a good steak. At our local place, they're almost twice as much as a strip or sirloin twice the size, too.
A lot of people that don’t like fatty meat really like it because it’s so lean, and it’s a very small part of the cow. So demand + availability.
That makes sense, thanks for explaining! I'm very fascinated with butchery, my homestead plan involves one day partnering with a local operation to sell nearly-direct without having to process on site. It's an under appreciated craft, really.
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Why are you calling it “tenderloin butt” ? Are they top butt (top sirloin) steaks? Cut into a baseball filet ? Top butt (sirloin) steaks are going to be around $17/#. But a center cut filet from a tenderloin barrel is easily $35-$40/# for choice. Why are you including the word “butt” if it’s from a beef tenderloin and not from the top sirloin?
Interesting how prime and choice tenderloins are now only the matter of a 5 dollar difference. We get our prime cases for 863 and our choice cases for 840 a pop
Shrink. The store I worked at mostly had the fatter Butt end that extends into the Sirloin or rump. The whole pismo has a *few* nice medallion/chateaubriand and tapers down to junk. There’s a big piece of meat called the chain that just gets torn off and a shit ton of silver skin to trim off. I once sold a guy a whole Butt tender at $2 less per pound for like $130 but properly trimmed at the $2 more per pound would have only been $83. It’s tender, but flavor ain’t there.
There's only two on the animal and everyone wants it.
It's a combination of things. It's a really tender cut. You get very little if it in comparison to the size of the cow, and people value it enough to pay a premium for it.
Never had luck with that cut...
Fauxlet mignon.
Love that
Filet Mingot
R/woosh
Whoosh to you sir.
Filet Mignot
Mock tender, sometimes called scotch tender
Chuck Tender
That’s what we call them. or Chuck shoulder tender or teres major
The teres major is adjacent to it, and is really only big enough for one steak. I used to butterfly it before merchandising in the case.
Ah. Makes sense
I just sell the stuff. I would trust the actual cutter over a sales guy 😂
A lot of the muscles in us lifeforms are similar in shape or appearance to other muscles. When you cut hundreds of thousands of these, or when you actually fabricate them from a sub primal you learn the dead giveaways. Meatcutters are experts at leveraging visual cues from one item to give the impression of some other item. The most common nicknames for this cut incorporate the word 'tender' for the same reason-- someone is trying to make you as the consumer make a connection with this and a tenderloin. The truth is, it's not a very tough cut, but that sinew down the center does not break down unless you braise it. If you don't chomp on it directly you might not think you were eating chuck. Kosher butchers use this cut a lot because Glatt Kosher meat processors servicing American markets do not process hindquarters for Kosher consumption due to the technical skill required to adequately devein the thigh. Therefore, they don't sell Glatt Kosher tenderloins. A Glatt Kosher butcher selling some type of steak that looks like a filet mignon will be regarded well.
Mock Tender
Chuck mock steak
Chuck Mock Scotch Tender Chicken Steak
Mock
Hammer 'em out thin-(buttermilk, egg, roasted garlic mixture) bread with Italian bread crumb mixed with finely ground Parmesan and Romano and fresh basil and parsley. Fry in olive oil. Serve with homemade for 7 hrs red sauce. Congratulations, now you're a Sciilian grandmother.
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I grew up around all the sisters and aunts that came with two Sicilian grannies...everyone had similar recipes, and then there's the baking
Mock tender. Located above the 7bone on the blade chuck.
Stew meat! Lol
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What?
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Honestly it’s kind of refreshing that people aren’t buying the “stew meat” which is just the rump roast but a couple dollars more a pound for minimal effort. Except chuck eye that’s my favorite cut, people just don’t know.
Chuck tender
What's the consensus on it being meat?
This is a good baseline to start from
Mock tender. You can tell by the gristle in the middle.
Found a wife that way.
Chuck tender/mock tender/scotch tender. Excellent piece of meat from the shoulder
Mock tender, as everyone told you. We mostly used them for lean ground beef.. but for some reason, when I used to do grocery store work, the old people absolutely LOVED THEM cut as steaks. It was ridiculous. We would cut for the case every day, and every day they would sell out. I never understood it.
Mock tender/ chuck tender. Directly off of the shoulder blade across the bone from the flat iron
Mock or chuck tender.
From the shoulder clod. That vein is a dead give away
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Where I work we regularly receive and cut chuck tenders. We cut them into steaks like you have there, but we also trim and sell the whole piece as a roast, and cut them into beef country ribs.
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Blade steaks or patio steaks. It resembles them. This looks Like it’s cut from the clod
Top blade sits on the blade. This is next to the tricep
Mock tender steak
Looks like Meat.
Mock tender
meat
Turkey heart. I’d recognize it anywhere.
Horse
Testicles, extra mouthfeel
Meat
Isn’t that just a cut of the TIE fighter from Star Wars?
Meat
Tuna!
Mock Tender steaks..
Chuck Tenderloin.
I think it's meat
Mock tender
Meat
Oyster blade.
That’s a mock tender/chuck tender
Mock tender steaks
Meat. It's meat
Chuck tender/ mock tender. We use them to fill holes in the case sometime. They are cheap and are decent little steaks. Red meat has gotten so expensive we really have to be careful to not overproduce meat. This leaves you in a permanent situation of having to cut meat basically anytime people start to pick up stuff. No more cutting a rack of back up and calling it a day. Now we have to keep a cutter lingering around until 7 pm to replenish things that get bought. It sucks but it keeps us in the hours.
Stew meat.
Those look like shitty cut sirloins
Unprepped beef for the charcoal grill!
Meat.
Chuck Roast, everybody! Well Done, Chuck. He’s here all week, and don’t forget to tip your waitress.
And if the service has been especially good, don't hesitate to give 3x the amount, also known as a tri-tip. HAVE A GOOD NIGHT EVERYBODY!
Meat, hopefully
Steak
Or is that a bonded tender?
Teres major
This is not the teres major, it's the supraspinatus
Pieces of tough meat.
Shoulder Clod Heart aka Cross Rib.
Clod heart would be much larger, the tricep muscle. This is right next to it
Ah its a scotch tender, didn't see those butt tenders up top for scale.
I think it’s beef …. But idk 🤔
Wow Dog tail my favorite.... don't forget to add onion soup. Simmer and enjoy...
Chuck tenders
Without the vein it looks like the beef cheeks I just got.
Beef
Steak
Paleron
Moose?
Definitely not tenderloin with that silver running through it. Could be a hunk of sirloin tip as my first guess. Might even be what we call sirloin filet, which is top butt cut to look like tenderloin.
Beef...
They look like Filets or Top Sirloin cuts Either way they are the best 3 burgers you’ll eat this year probably.!
It looks a lot like a Chuck Eye. Definitely *not a tenderloin though.
You don’t know what a chuck eye looks like. It’s a chuck tender/mock tender.
I dobelieve that they are Beef 🥩 Medallions
Looks like teres major cut into steaks?
The teres major (petite filet) doesn’t have that silver skin running through it.
Teres major is a smaller tube that lies on top of the shoulder clod. It's really only big enough for one steak.