What is Beef Shoulder Tenderloin?

[Diane in Bexley]

Saw this advertised online for a restaurant week special and was wondering what cut this is? Tenderloin is typically from the short loin and beef shoulder is from the chuck. Does it make sense to you?

[Zalbar]

There is no such thing as "shoulder tenderloin". Whomever is advertising that needs to be fired.

Beef tenderloin is located above the ass by the small of the back. I've butchered and portioned plenty of them.

[thimes]

agreed, there really is no such thing - but the coppa cut from the shoulder is being "re-branded" by some butchers I think. Definitely misleading but it is one of those value cuts that is better than its perception as a shoulder cut (at least my experience with pork, if that is in fact what they are referring to . . .)

[thimes]

I have heard of this but since I don't butcher all the often I'm probably not the best person to describe. I actually have heard in more in the context of pigs than beef but I would assume the anatomy is similar.

I believe it is a specific muscle group in the shoulder. I also believe that it is the cut that italians use to make coppa.

This is the "best" link I could find quickly on google

http://curedmeats.blogspot.com/2007/1...

[fourunder]

The Beef Innovation Group out of Canada has developed what are known as *Beef Value Cuts*, or *BVC*, for the restaurant industry back in 2008. I suspect what you have cited as advertised online for a restaurant week special ....are actually cuts from the Shoulder Clod....specifically developed and known as *Petite Tender and Petite Tender Medallions*.

http://www.beefinnovationsgroup.com/CMDocs/BIG/Evolving_Consumer_Needs.pdf

If you go to their website, you can see some pretty good animated tutorials showing how the BVCs are made. The meat comes from the same section (Clod) from where the Cross Rib and Top Blade/Flat Iron cuts come from.

http://www.beefinnovationsgroup.com/V...

Using *Tenderloin* is probably being misinformed or mislabeled in describing the beef by the online site...the same as if calling it Mock Tender or Chuck Eye.

[C. Hamster]

Sounds like the "Jumbo Shrimp" of beef

[dave_c]

It's all marketing.

I've had beef mock tenders which looked a tenderloin, but from the chuck. Essentially, I learned that one shouldn't expect a tender steak from the chuck.

[bagelman01]

It does for a number of reasons. The common one is cost see the link in chefmikebenninger's reply.

The other reason involves religion.
Back in the late 1970s I was in the kosher catering business. Kosher beef in the USA is only taken from the forequarter of the cow/steer. Thus loin cuts such as Filet Mignon are not kosher. Kosher butcher/processors marketed a cut called 'Eye of the Chuck' (cut from the shoulder) which was very tender, looked like a beef loin and could satisfy requests by clients for a kosher version of filet mignon. Now 35 years later the cut has gone main stream in the everyday market

[SimonSaysWoof]

Went for dinner Saturday night and this was on the menu. Never heard of it before then. Had to give it a try. Flavor was nicely beefy, more than fillet mignon. Tenderness was slightly less than filet when cooked to just a little less than medium. It was served in sliced medallions about 3/4 inch thick. Overall excellent flavor and tenderness. I would order this cut again and would also buy it to cook at home. Seems like it would be excellent on the grill.

[chefmikebenninger]

I've actually heard of this cut before, usually at food shows and other geeky stuff, I've never actually seen it served .

"http://www.starnewsonline.com/article..."

try the article above for an explnation...

[juliejulez]

A way to make a cheap cut of beef sound fancy? :) Sorry, I know that's not helpful at all, I don't actually have any idea.