Mock Tender Roast: How to Cook and Enjoy This Affordable Cut

Mock tender is a lean cut taken from the shoulder blade of the animal. Despite its name, it is not very tender and requires specific cooking methods to enhance its texture and flavor.

Other Common Names

• Chuck Tender Roast
• Scotch Tender Roast
• Shoulder Roast

Primal Cut

The mock tender comes from the chuck primal.

Cooking Methods and Tips

Typical Cooking Methods:

• Braise
• Smoke, then braise

General Cooking Recommendations:

To prevent the meat from becoming tough and dry, it needs to be cooked slowly with low heat and moisture. Braising in broth, wine, or another flavored liquid is recommended. The simmering liquid will add flavor and cook the beef until it is fall-apart tender. Mock tender can also be cut into pieces for stew meat.

How to Cook Mock Tender on a Traeger:

1. Smoke for 1.5 hours.
2. Transfer the roast to a dutch oven for braising.

FAQs About Mock Tender

Is Mock Tender a Good Cut? While mock tender is not a great cut due to its toughness, it is often used for stew meat. It is less tender than other chuck cuts and typically less flavorful.

Cost: Mock tender usually sells for $4 to $6 per pound, making it one of the least expensive whole cuts of meat available.

How to Tell When Mock Tender is Done: The meat is done when it is tender and can easily be pulled apart, usually at an internal temperature of 203 degrees Fahrenheit.

Best Use: Mock tender is best used for stew meat. While it can be cooked whole, other chuck roasts are preferable.

Tenderness: Mock tender steak is not tender. The name refers to its shape, which resembles a tenderloin.

Cooking from Frozen: For low-temperature cooking, thawing before cooking is recommended. If cut into smaller pieces for stew, it can be cooked from frozen.

Interesting Facts

• The name "mock tender" refers to the shape, not the tenderness.
• It's often sold as beef stew meat but is cheaper when bought whole.
• Identified with UPC number 1008 by the National Cattlemen's Beef Association.

Nutritional Facts (per USDA for braised mock tender steak)

• 620 calories
• 90.6 grams of protein
• 28.8 grams of fat

Conclusion

Mock tender is a versatile cut when cooked properly, offering an economical option for flavorful dishes, especially stews.