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The mock tender is often sold as a roast and is a cone shaped cut next to the top blade in the chuck primal. It can also be cut into steaks. The name "mock tender" is misleading because the meat is rather tough so it is best when it is braised. The mock tender steak is also known as fish steak, chuck fillet steak, chuck tender steak, shoulder tender, petite filet, tender medallions, chuck clod tender, and shoulder petite tender.
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USDA Nutrition Facts |
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| Serving Size 1 lb |
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| Calories 113 |
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| Protein 19g |
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| Total Fat 3g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 387mg |
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| Sodium 75mg |
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| Cholesterol 55mg |
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| Serving Size 3 oz ( 1 serving ) |
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| Calories 160 |
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| Protein 25g |
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| Total Fat 5g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 293mg |
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| Sodium 71mg |
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| Cholesterol 63mg |
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| Calories 110 |
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| Protein 19g |
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| Total Fat 3g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 351mg |
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| Sodium 63mg |
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| Cholesterol 57mg |
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Mock Tender Steak, Beef term - Related Content |
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| The mock tender is often sold as a roast and is a cone shaped muscle next to the top blade in the beef chuck primal. The name "mock tender" is misleading because the meat can be ... |
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| A slice of beef, cut from various areas of the beef carcass, ranging in thickness between one-half to one inch and of a size intended to be one serving (many steaks can easily ... |
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| The 7-bone steak is a cross cut steak of the shoulder blade. It gets its name from the cross cut of bone that is shaped like a "7". It is a bit tough, so it is best to braise it. |
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| The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank primals. It can be used as a roast or it can be cut into ... |
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| A generic name given to a steak cut from the beef tenderloin. In France, a filet steak often refers to a steak cut from an area between the tournedo and chateaubriand portions of ... |
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SteaksSteaks are among the most popular fresh beef cuts. The best steaks, in terms of tenderness, are from the loin and include the Filet mignon, Porterhouse, T-bone, and ... |
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Beef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to ... |
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General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat ... |
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| Beef Article |
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| General Guidelines | Degree of Doneness | Meat Thermometers
General Guidelines
Even though harmful bacteria are usually only on the surface of whole beef cuts, there ... |
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| A British variation on a Mexican favorite—the traditional beef and horseradish of England becomes part of a Mexican taco filled with a tasty onion jam that makes the flavor of this beef taco recipe so distinctive. |
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| Flavorful and satisfying, this distinctive alternative to mashed potatoes will be a welcome change of pace for your dinner table. |
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| After just one taste, you’ll find these terrific scones hard to resist, especially when prepared with a variety of optional ingredients such as, dried currants, cherries, apricots, or strawberries; chocolate chips, chopped chocolate, or white chocolate chips; or citrus zest, cinnamon, or nutmeg. |
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| A clever way to use simple ingredients to create an easy to prepare, rib-sticking main dish. |
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| The flavor of the roasted red pepper and basil pairs well with the beef tenderloin in this wonderful Italian style hors d’ oeuvre. |
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| RecipeTips.com's video demonstration on how to grill flank steak. For more tips and advice visit RecipeTips.com. |
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