Petite tender. (Avg. 9.6 oz.)

This cut comes from the shoulder blade of the cow, but unlike most chuck is super tender hence the name, petite tender.This meat looks like a pork tenderloin, and can be prepared in virtually the same way. Marinate in an herbaceous sauce, or simply coat in butter, salt and pepper and cook in a 400 degree oven for 30 minutes. Let it rest for 10 minutes, so the juices can redistribute back into the meat, then slice into medallions and serve.