Shaped like a pork tenderloin, the Petite Tender Cut is extracted from the Chuck (Shoulder Blade) area of the cow.
Quite surprisingly and true to its name, the Shoulder Tender portion is high on tenderness, with its quality being close to the Filet Mignon. For this reason, this cut is recommended for dry-heat cooking methods, such as pan-frying, grilling or broiling. Ingredients such as garlic, pepper, herbs, olive oil and other dry seasonings can add immense flavor to this cut. It can also be marinated in food wines, which enhance its flavor multifold.
- ALL ORDERS WILL NEED TO BE CONFIRMED BEFORE FULFILLED. I WILL BE IN CONTACT.