Chuck tender roast vs chuck roast?

feef706

Is there actually a difference? Picked up what is labeled as a tender roast on clearance, does t look like a typical chuckie, so I'm unsure how to treat it. 

Let me me know if anyone has any suggestions, thanks!

td66snrf

IMHO  it doesn't look like a chuck roast to me.  I do like the sticker that says USDA inspected. All meat sold to the public is USDA  inspected

feef706

td66snrf said:

IMHO  it doesn't look like a chuck roast to me.  I do like the sticker that says USDA inspected. All meat sold to the public is USDA  inspected

Agree, cooked many chuck roasts and it doesn't resemble it all

bhedges1987

I cook a chuck roast almost every week, and that is not one.

feef706

I'm not familiar with Chuck eye but it does list a Chuck tender as the same cut on this beef explanation site?

smokeybreeze

Ask the in-store butcher?

SGH

@feef706
Brother 706, more often than not, when you see the nomenclature "tender" or "eye" used in a supermarket setting, it usually denotes the meat came from the center of the primal or the subprimal whichever the case may be. This is not 100% true across the board, but it is true 99% of the time, at least in the USA.
To be perfectly clear I'm speaking of cuts sold at local grocery stores to everyday consumers. The nomenclature can and does vary in a slaughterhouse or meat breaking/processing center. But that's a whole different ballgame all together.  
What you have in the picture above was cut from the teres minor of a beef chuck primal. As such, my usage of "center" above certainly applies in this case. I hope that this helps my friend. 

feef706

SGH said:

@feef706
Brother 706, more often than not, when you see the nomenclature "tender" or "eye" used in a supermarket setting, it usually denotes the meat came from the center of the primal or the subprimal whichever the case may be. This is not 100% true across the board, but it is true 99% of the time, at least in the USA.
To be perfectly clear I'm speaking of cuts sold at local grocery stores to everyday consumers. The nomenclature can and does vary in a slaughterhouse or meat breaking/processing center. But that's a whole different ballgame all together.  
What you have in the picture above was cut from the teres minor of a beef chuck primal. As such, my usage of "center" above certainly applies in this case. I hope that this helps my friend. 

So your recommendation for cooking the piece is?!?! I appreciate your explanation and I have a lot of learning when it comes to different cuts, but really just need to learn the best way to cook the little slab

Shiff

I've cooked a cut called "Chuck Beef Tender" which is cylindrical in shape.  It cooks very much like the flat chick roast but has less fat. We like it cooked as a Pot Roast with liquid and vegetables in a dutch oven. We get this cut at our BJs or at Restaurant Depot - they are generally much cheaper than the flat chuck roast and take a little longer to cook - probably due to less fat.

feef706

@Shiff thanks for the advice, found an article on it, think she is headed for the pressure cooker and it hopefully will render some good taco meat.

Good article for anyone wanting to know more about the Chuck tender not being tender at all...

http://culinaryarts.about.com/od/beefporkothermeats/fl/The-Beef-Chuck-Tender-Not-Tender-At-All.htm

Skiddymarker

Very hard to get - it is from the clod, usually like a larger pork tenderloin. Was a post a few months ago - on the left side of the GWN my Safeway butcher calls them Scotch tenderloins or Petite tenderloin. (i told him the Scotch is cheaper, the French name adds $3/pound) 

feef706

From here on out I'll stick to my normal chuckies, this thing had a gnarly silver skin on the underside, hard to remove without mangling the meat

feef706

Well the pressure cooker tenderized the meat fine. 75 mins at high pressure with some broth and salsa and it tasted great for tacos, but still plan to stick to my chuckies so I can get some smoke flavor on the egg.

Shiff

feef706 said:

@Shiff thanks for the advice, found an article on it, think she is headed for the pressure cooker and it hopefully will render some good taco meat.

Good article for anyone wanting to know more about the Chuck tender not being tender at all...

http://culinaryarts.about.com/od/beefporkothermeats/fl/The-Beef-Chuck-Tender-Not-Tender-At-All.htm

The article talked about them costing $9.99/pound.  I pay around $3.69 for them at BJs in a cryovac package. I do have to remove the silver skin, but with a proper knife that doesn't take too long. I use them to make Pot Roadt in a dutch over on the Egg and they taste great - I think they come out better than the flat Chuck Roast which have a  lot of fat.

SoCalTim

td66snrf said:

IMHO  it doesn't look like a chuck roast to me.  I do like the sticker that says USDA inspected. All meat sold to the public is USDA  inspected

USDA Inspected is code for 'Select'.

THEBuckeye

I don't trust meat that is that reduced that much. 

Looks like it's turning already.

feef706

THEBuckeye said:

I don't trust meat that is that reduced that much. 

Looks like it's turning already.

It sat in my fridge for a week after buying it which is why it was so dark in color, it was plenty red when I bought it.