The Cut -
Holy...Well...Cow. This hidden gem is tucked deep within the chuck primal. It's name comes from well - what it sounds like - small tenderloin. It's known as a butchers cut and is second only to the Tenderloin in tenderness.
The Preparation -
This is a high and fast cook. Season the outside with salt and pepper and pre-heat some grape seed oil in a pan until it’s nice and hot. This cut takes under 10 minutes to cook and should be kept rare to medium rare. After resting, slice and sprinkle with some flake or finishing salt.
The Location -
The Petite Tender is a butcher's cut from the shoulder of the cattle. The muscles around this small piece of meat are developed by the animal's active life on pasture, and because of this, it has an amazing flavor. There's a lot of work that goes into retrieving these small steaks (we only get 2 lbs from every cow)
