Mock Tender Steak = Chef Austin’s Wagyu

Cut and packaged to 10oz average steaks 

Mock tender steak, also known as the "chuck tender," is a cut of beef that comes from the shoulder or chuck section of the cow. Despite its name, it is not particularly tender like a filet mignon or ribeye steak, but it can still be a flavorful and economical option when cooked properly. The mock tender steak has a fine grain, and while it's not as naturally tender as other cuts, it can still be enjoyable when prepared with care.

chef suggests Grilling method with our program

To cook mock tender steak, it's best to use methods that break down the muscle fibers and make it more tender. Here are a few tips:

1. Slow-cooking or braising: These methods help tenderize the meat. You can cook mock tender steak in a slow cooker or braise it in liquid like beef broth, wine, or a sauce. This method allows the meat to soften and absorb flavors over time.

2. Marinating: Marinating the steak before cooking can help tenderize it, especially if the marinade includes acidic ingredients like vinegar or citrus juice. The acidity helps break down the tougher fibers.

3. Grilling or pan-searing: If you prefer a quicker cooking method, you can grill or pan-sear the mock tender steak, but it's essential to cook it to a medium or medium-well doneness, as overcooking can make it tough.

4. Tenderizing with a mallet: Using a meat mallet to gently pound the steak can help break down some of the fibers, making it a bit more tender before cooking.

Mock tender steak is often less expensive than other cuts of beef, so it's a great option if you're on a budget but still want a flavorful steak. Have you cooked mock tender steak before, or are you thinking of trying it out?