Why We Love It:
Chuck Tender is all about potential. It’s lean, deeply beefy, and surprisingly elegant when prepared properly. With the right technique, it becomes fork-tender and flavorful—ideal for slow cooking, marinating, or slicing thin across the grain after a good sear. It’s the kind of cut that rewards a little bit of care and creativity in the kitchen.
Best Cooking Methods:
Because it’s lean and comes from an active muscle, low-and-slow is the way to go. Braising, sous vide, or slow roasting will break down the fibers and bring out its full tenderness. That said, it can also be grilled or pan-seared if it's sliced thin or marinated beforehand—just be sure not to overcook it past medium or it may toughen.
Pro Tips:
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Marinate for tenderness and flavor if grilling or pan-searing.
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Cook it low and slow for the most tender results.
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Always slice against the grain—especially with leaner cuts like this.
Chuck Tender might not be the most famous steak in the case, but it’s a hardworking cut with a refined side. Treated right, it brings rich flavor and surprising tenderness to the table—proof that great steak isn’t just about where it comes from, but how it’s cooked.
