The Mock Tender … MOCK being the operative word

Greetings Carnivores,

I get asked questions all the time about certain cuts. Where do they come from? How do I cook this? Can I substitute something else for this cut or that cut?

One particular cut I get a LOT of questions about is the “Mock” Tender, AKA “Scotch” Tender.


The Beef “Mock” or “Scotch” Tender

Well, pull up a chair folks … this is going to be of some interest to you.

This little muscle sits under the Blade bone or Scapula (remember my discussion about the Flat Iron from a few weeks ago?) Well, this one sits on the opposite side of the ridge on the blade bone.

It resembles the tenderloin or Filet (hence, the name) but … that’s where the similarity ends. It is quite tough, not really suitable for grilling or broiling and, like the Flat Iron, it has a thick tendon running through it laterally.

Leave it whole and braise it low and slow, or pop it into a pressure cooker and cook till it falls apart … Mmmm, TACOS. With the help of a sharp knife,ย you can remove the tendon then pound it with a meat mallet to tenderize it or, run it through a cube steak machine … Mmmmm Chicken Fried steak. You could leave it as-is and cut it for steaks, braise in the cooking liquid of your choice and ย serve over a bed of rice or egg noodles. Or finally, you could cut it into cubes, season and prepare as you would with any stew recipe.

So, … there you have it for today Carnivores, short, sweet, very versatile and VERY cheap.

Just remember, like I always say … there are no bad cuts on the carcass … just bad ways of preparing certain cuts.

With the proper care this little muscle deserves, you will find it makes a delicious meal … just don’t cut it 2 inches thick, wrap it in bacon and … expect it to be just like it’s namesake the tenderloin.

You’ll be VERY disappointed … ๐Ÿ™‚

I LOVE getting comments and questions so, keep โ€˜em coming.ย ย ๐Ÿ™‚

Stay tuned and โ€ฆ please click โ€œfollowโ€ at the top of the page (CarnivoreConfidential). Youโ€™ll get an email notice every time I write something new.

Until next time Carnivores, stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebookย

22 thoughts on “The Mock Tender … MOCK being the operative word

  1. Thanks for sharing the info!

    Off subject: Do you have an article up here for selecting a brisket or talking about brisket? I’m am sharing a post tomorrow about how we smoke brisket. Thought it would be good to link to some info about the cut. ๐Ÿ™‚

  2. hmmm. What is this cut called in the US? I don’t recognize it, but I love flatirons and hangers. Although I sous vide those plus flank steaks and briskets. It’s a miracle worker!

    • Hi Chef Mimi and, thx for the comment and question. As far as nomenclature for this particular cut goes, Google “USDA beef mock tender”. There’s a wealth of info there. Ask your butcher for one and let me know what you think. As far as cooking Sous Vide … I couldn’t agree more. ๐Ÿ™‚ Thank you for stopping by ๐Ÿ™‚

    • Hi Chef Jeff … Google “USDA BEEF MOCK TENDER” … you’ll find a TON of info there then, head to your local “whole animal” butcher and ask him for it. You won’t find it at Vons or Costco. Remember … it’s NOT a tender cut but, with a little love, … as good as any other “stewing” cut.
      Lemme know what you think and, great as always to hear from you! ๐Ÿ™‚
      Stay hungry friend.

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