We start with the very best USDA Prime Black Angus Beef, world renowned for its superior marbling, tenderness and taste. Only 2% of all cattle raised is able to meet the requirements to earn the USDA Prime Grade. We personally inspect and select every product to ensure it meets our exacting standards. All of our Beef is Aged in house for a minimum of 28 days ensuring superior flavor and optimal tenderness. All steaks are hand cut in house utilizing only the premium center portions for each different cut.
"ALL MEAT, NO MYSTERY"
The shoulder tender (also called mock tender and petite fillet) is a small, oblong muscle that rests on the cow's shoulder next to the top blade and is part of the chuck primal. The tender is made by separating the teres major muscle from the shoulder along the natural seam. Most of the fat and connective tissue has been removed leaving a lean piece of muscle. This cut of beef is cheaper, better tasting, and looks just like the tenderloin.
The shoulder tender needs some special attention, as overcooking will render the meat anything but tender. Cooking methods that are more forgiving, like braising, will deliver the best results. Marinades make grilling a viable option, oven roasting can produce a juicy dish, and advanced techniques like Sous Vide will guarantee a temperature-perfect product.