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What is Beef Shoulder Tenderloin?

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?

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  1. 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.

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


      try the article above for an explnation...

      1. 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.

        1. 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

          1. 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.

            1. Sounds like the "Jumbo Shrimp" of beef

              1. 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*.


                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.


                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.

                1. 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


                  1. 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.

                    4 Replies
                    1. re: Zalbar

                      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 . . .)

                      1. re: Zalbar

                        Actually there is a shoulder tenderloin. It's called the Teres Major. It's not very popular, but very tender. You can do practically anything with it if you cook it right. I've stuffed it, put it in the crock pot, made tacos with it, philly cheese steak sandwiches, etc. It sits next to the Flat Iron steak and Crossrib roast. If you cut properly you get it off the shoulder clod. And you can also see part of it in the O-bone Roast.

                        The tenderloin comes off the short loin. It's the main difference between a T-bone and a Rib steak. The moment the tenderloin is no longer there is when it turns into the rib.

                        A butcher

                        1. re: BritanyCayleneb

                          I thought it might be a teres muscle.

                          1. re: BritanyCayleneb


                            The teres major is smaller muscle group in the flatiron.

                            A short loin (173) is tenderloin (189) and striploin (175) divided by loin bones (lumbar vertabrae)

                            Rib primal (103) is located anterior to the loin, contains the thoracic vertabrae and ribs 6-12.

                            Another butcher.

                        2. Beef shoulder tender is an excellent cut of meat. It is very tender, low in fat. It's really a small roast. My wife and I love them. They are great on the grill. I wouldn't call them a "cheap" cut of meat at all. They are comparable in price with NY strips, but we prefer the beef shoulder tenders over the strips. You are missing out if you if you ignore this excellent cut.

                          1. I bought this a few weeks ago. It was advertised as "mock tenderloin." And it resembled filet mignon in every single way except for taste, texture and yumminess.

                            2 Replies
                            1. re: mamachef

                              Mock tender is not shoulder tender. A whole shoulder tender is about the size of pork tenderloin. Mock steaks are roughly the same size as boneless pork loin chops.

                              1. re: Brandon Nelson

                                Correct, mock tender is completely different. I just bought my second package of these cut into medallions. This time seared and cooked in the skillet. They were juicy and very very tender. Cooked medium rare.


                            2. Using a shoulder in either pork or beef is best when slow cooked,(braised). In restaurant prep there may be exessive use of tenderizers to make a cheaper cut more palatable with quick high heat cooking, as in serving it as a steak.

                              1. I just purchased a package of these this weekend. One of those look at these, let's see what these are like moments. Just kosher salt and pepper and garlic powder and a few other basics, skewered and threw on the grill. I came here to figure out what they actually were. They were so good. Tender, juicy, medium rare bites of goodness! These are different from the Mock tender steaks. Those are not tender! Our publix has different cuts of meat you don't see everywhere and you never know when they will have them again. This was a great find.

                                1. Possibly what's called a Chuck Eye portion cut from the region between the front end of the rib and the start of the chuck proper. Chuck Eye has the tenderness of ribeye, but with no bone and with a vein of fat and membrane running through the center of it. Very good stuff. Each animal produces only a few of these, so they are not so mass-marketed.

                                  But it has NOTHING to do with the tenderloin part of the animal. I hate these naming fails.

                                  3 Replies
                                  1. re: Bada Bing

                                    thanks for confirming what I posted in January of 2013...
                                    "Eye of the Chuck" 40 years ago it was the kosher market's answer to Filet Mignon (which is not available kosher in the USA).

                                    You might want to read earlier posts before posting on an old thread, it save everyone time to avoid repetition. Instead you can just hit the Recommend button if you agree with an earlier post

                                      1. re: bagelman01

                                        The word "eye" does not appear until 66 words into your January 2013 response, which is a good one, I will add. But when I see some thread revived, I don't read every response, just what's at the top. "Chuck Eye" are the 5th and 6th words in my reply.

                                        Chill out.