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Mock Tender
The Mock Tender comes from the shoulder blade area. By nature, it is an active muscle consisting of tough strands and tissues. The cut is 2 in. wide, 3 in. long, and 1 in. thick in size. Preparations to tenderize this cut are by mallet, high acid, or well-oiled marinade if using a dry-heat cooking method. This is an appropriate piece of meat for any type of marinade.
Recipes for Mock Tender
These wine-braised mock tender fillets are super flavorful, basically like tiny pot roasts, perfect for a night requiring comfort food.
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