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.