CHUCK TENDER

2026.01.12

Overview of CHUCK TENDER

Chuck Tender (Mock Tender) is a long, narrow muscle taken from the shoulder (chuck) and is named for its visual resemblance to the tenderloin. Despite the name, it is a lean, red-meat–focused cut with minimal fat and a clean, straightforward beef flavor.

Because it comes from an active area, chuck tender is firmer than true tenderloin; however, its straight grain structure allows it to perform well when properly trimmed and cooked. It typically shows a deeper red color and delivers a pronounced, meat-forward umami that highlights the character of Wagyu without relying on fat.

Chuck tender is well suited for roasting, steak applications (especially sliced or low-temperature cooked), tataki-style preparations, and braising. When handled with care, it offers excellent yield and consistency, making it a cost-effective choice for kitchens seeking lean Wagyu cuts with clarity of flavor and broad menu versatility.

RETAIL CUT

Author

NIKUJILLE

At NIKUJILLE, I share the joy of premium Wagyu with the world. I specialize in ethically sourced beef, such as Arita Wagyu, produced without hormones or antibiotics. By bridging the gap between producers and chefs, I advocate for sustainable practices and a 'zero-waste' approach to every precious cut.