Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > General Topics >
Jan 28, 2013 12:57 PM

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?

  1. Click to Upload a photo (10 MB limit)
  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.