Chuck Tender: A Tender and Flavorful Cut

Fabrication Process

The Chuck Tender is a premium cut of beef derived from the chuck primal of USDA Prime, Choice, and Select graded carcasses. Specifically identified by NAMP code 114F as Beef Chuck, Shoulder Tender (IM), this cut is obtained by separating the teres major muscle from the natural seam in the chuck. Sometimes referred to as the “petite tender,” this muscle is located beneath the large muscle system that lies above and to the rear of the elbow joint, commonly known as the “clod” or “shoulder.” The subcutaneous fat thickness specified by the purchaser. The presence of the “rose” and cutaneous trunci, teres major, and the minor muscles over the humerus are optional. The tendons on the elbow shall be trimmed to even with the lean. All bones and cartilages shall be removed.  

Note: The above statements, recommendations, suggestions, and data are believed to be dependable. Nevertheless, all such statements, recommendations, suggestions, and data presented herein are made without guarantee, warranty, or responsibility of any kind on our part. The above information is subject to change without notice.

Product Specifications

• Pack Size: 2 pieces per bag, 12 bags per box, 24 pieces per box
• Grade: PRIME, CHOICE, SELECT
• Average Net Weight: 63.60 lbs