Description
Don’t let the name fool you—this cut looks like a tenderloin, but it’s actually from the shoulder (or chuck) of the cow. While it’s not naturally tender, it’s full of rich beefy flavor. With the right slow-cooking method—like braising, stewing, or slow roasting—it becomes deliciously fork-tender. It’s a budget-friendly choice that delivers big flavor when cooked low and slow!
