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> Home > Value-Added Cuts > Petite Tender

Beef Shoulder Tender Petite Roast and Beef Shoulder Tender Medallions (Petite Tender) Affordable Elegance!

Make room for the Petite Tender. This classy cut not only looks like a filet when cut into medallions, it has a similar bite. But not the price tag, so your customers will clamor for it. Your customers will respond to trying something new, and come back for more once they have tried it.

Learn more about this cut:

Features & Benefits

  • Cut from one of the most tender beef muscles
  • Shape and size comparable to pork tenderloin
  • Performs well sliced into medallions or cooked whole, either roasted or grilled
  • Accepts many flavor and sauce profiles well
  • Lean and nutritious

Nutritional Facts

4 oz. Raw and 3 oz. Cooked Nutrition Facts

Cooking Instructions

OVEN ROASTING

Heat oven to 425°F. Place whole Petite Tender on rack in shallow roasting pan. Do not add water or cover. Roast 20 to 25 minutes. Remove when instant-read thermometer registers 145°F for medium rare or 160°F for medium doneness. Let stand 5 minutes before carving.

GRILLING

Grill whole Petite Tender covered, over medium, ash-covered coals, 14 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning once or twice. If using a gas grill, you may need to grill an extra minute or two.

SKILLET COOKING

Cut Petite Tender into medallions. Heat nonstick skillet over medium-high heat until hot. Place medallions in skillet (do not crowd). Cook, uncovered, 5 to 6 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.

How to Source

Retailers

Shoulder Cuts: Petite Tender

114 Beef Chuck Shoulder Clod

This item contains the Shoulder Center (arm roast) and the Top Blade muscle. Retailers will want to manage the sales mix with the Ranch Steak and the Flat Iron Steak; therefore we recommend procuring the following subprimal:

114F Beef Chuck, Shoulder Tender (IM)

This item is prepared from Item No. 114 by separating the teres major muscle from the clod by cutting through the natural seam. This individual muscle is sometimes referred to as the “Petite Tender.” These are usually sold in four ten pound bags.

Processors Steak

Shoulder Cuts: Petite Tender

114 Beef Chuck Shoulder Clod

This item contains the shoulder center (thick end) and the top blade muscle. The steak processor must be able manage the sales mix and the trimmings with the Ranch Steak and the Flat Iron Steak; therefore we recommend procuring the following subprimal:

114F Beef Chuck, Shoulder Tender (IM)

This item is prepared from Item No. 114 by separating the teres major muscle from the clod by cutting through the natural seam. This individual muscle (IM) is sometimes referred to as the “Petite Tender.” These are usually sold in four ten pound bags.

Food Service Operators

The purchaser should specify the portion weight and confirm supplier specifications upon ordering.

1114F Beef Shoulder, Tender Portioned

This item shall be prepared from Item No. 114F Beef Chuck, Shoulder Tender (IM), PSO 1. The individual steaks, sometimes referred to as “Petite Tender Medallions,” shall be prepared by a straight cut across the grain in accordance with the purchaser’s specification with respect to thickness and height.

This item can also be left whole and free of fat and connective tissue.

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