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.
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, 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 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 … 🙂
I LOVE getting comments and questions so, keep ‘em coming. 🙂
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Until next time Carnivores, stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential