"Chuck Mock Tender" - Roast Beef

[Fatback Joe]

A little while back, while at RD, I saw a cryovac of "chuck mock tender"........didn't really know what they were exactly, but figured since it was beef and had chuck in the name that I could figure out a use even if I just ground the damn things up for burger. Been working my way through them trying them as everything from jerky to stew meat and decided the next one would be roast beef.

This one was just over 3 lbs before trimming it up. I hit it with a mix of worcestershire and olive oil and then a simple rub of k. salt, black pepper, granulated garlic, crushed rosemary, and thyme.



Put it into the smoker at 300 with peach and cherry wood for the smoke. Over shot my target temp a bit, but caught it around 140 and pulled it out for a rest and cool down.



Let it coool down for a bit on its own and then put it in the fridge to firm up for its date with the slicer.



Had a very good flavor and the plan was just to have a cold roast beef sandwich.............then my wife said, "that would be good heated up with some onions and cheese". She didn't have to say it twice.



Turned out to be a pretty good use for this cheap cut of beef. Got the cold sammy today for lunch..........and I know it won't measure up to this.

[sweet_magnolia]

Oh my...that is one killer looking roast beef sandwich!

[barkonbutts]

Oh yeah that is great!! Love the way that looks!! I know that went down rel easy and fast I bet!!

[butcher]

a mock tender is exactly that...
its not the Tenderloin, but is the "pretend version"... comes out of the shoulder chuck just beside the arm bone. Something that you don't find often, and many don't even know about. When I butcher Moose here for customers I always pull this muscle out, and lable it that "mock tender" and guys always ask me where I got the tender from seeing as they ate it the night of the kill. :) that is one heck of a damn good looking sandwich!!! my mouth is drooling!!

[Bearcarver]

OMG!!!!
That's freakin' Awesome!!!--------

You must be a Professional Camera Man!!!!


Bear

[BIGGLOPEZ]

Wow, nicely done. I hate looking at these post just before lunch. I never know what to eat when I don't bring my own...

[bbally]

Used in catering to make good profit margins. The name of the muscle is Teres Major. Sometimes in grocery stores as shoulder tender.



They print money! We sell them as Beef Tenders

[Slanted88]

Very nice! I'll be lookin for that cut! I got educated!

[butcher]

Used in catering to make good profit margins. The name of the muscle is Teres Major. Sometimes in grocery stores as shoulder tender.



They print money! We sell them as Beef Tenders

CFIA Nomenclature laws would not allow this cut to be sold as Tenderloin, it would have to say Shoulder Clod Tender or Mock Tender as to not fool people into thinking it was expensive tenderloin for the trained eye it is very easy to tell the difference. Muscle is lighter in red as appossed to a much deaper red on the Tenderloin, also there is more fatty marbleing in the Mock.
Still a good cut, and another cut not often found, most of the time it goes in for ground trim.

[RowdyRay]

That looks awesome. Nice job.

Thanks for the lesson on this cut. Saw some of these the other day. Marked "beef tender roast". Never heard of it before. Have to go back and grab some now. Since I can't seem to find any tri-tips. :banghead:

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[rbranstner]

Dang that's some nice looking roast beef. I need to make some now.