Tháng 6 11, 2024 2 min read
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.
The mock tender comes from the chuck primal.
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.
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.
Mock tender is a versatile cut when cooked properly, offering an economical option for flavorful dishes, especially stews.
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