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Standing Stone American Wagyu Chuck Tender
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone American Wagyu Chuck Tender (Mock Tender) (Avg Weight 1.5 - 2.5 lbs)
The "Mock Tender" — Lean Elegance with Deep Beef Flavor. This cut is the ultimate master of disguise. Sourced from our partners at North Georgia Meat Company (NGM), the Chuck Tender (often called the "Mock Tender" or "Scotch Tender") gets its name because it is shaped exactly like a Filet Mignon tenderloin. However, it comes from the shoulder, not the loin. In standard beef, this muscle is lean and can be tough if mistreated. But with our American Wagyu genetics, this cut gets a serious upgrade. The infusion of Wagyu marbling breaks up the lean muscle fibers, delivering the deep, rich flavor of a pot roast in a shape that looks beautiful on a serving platter.
Why It’s a Staple: It is a fantastic value roast. It offers the impressive presentation of a much more expensive cut but at a price point that makes it perfect for weeknight meals. It is versatile—robust enough to be cubed for a luxury stew, but shaped perfectly to be roasted whole and sliced into medallions.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Chuck Tender (Mock Tender / Supraspinatus)
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Source: North Georgia Meat Company
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Diet: American Wagyu (Angus/Wagyu Cross)
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Portion Size: Avg 1.5 - 2.5 lbs (Whole Roast)
💡 The Chef’s Method: Do not be fooled by the shape; cook it slow.
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The Warning: Despite looking like a Filet, you cannot flash-sear this like a steak. It has more connective tissue and needs time to break down.
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The Roast: Season heavily and roast it low and slow (250°F) until the internal temp hits 130°F.
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The Braise (Alternative): It performs exceptionally well in a pot roast or braise. Because it is lean, keep the cooking liquid plentiful to prevent drying out.
-
The Slice: Slice it thinly against the grain. Because of its shape, it creates perfect round medallions that look elegant on the plate.
-
Target Temp: Medium-Rare (130°F) if roasting to slice; Fork Tender if braising.
Standing Stone American Wagyu Chuck Tender (Mock Tender) (Avg Weight 1.5 - 2.5 lbs)
The "Mock Tender" — Lean Elegance with Deep Beef Flavor. This cut is the ultimate master of disguise. Sourced from our partners at North Georgia Meat Company (NGM), the Chuck Tender (often called the "Mock Tender" or "Scotch Tender") gets its name because it is shaped exactly like a Filet Mignon tenderloin. However, it comes from the shoulder, not the loin. In standard beef, this muscle is lean and can be tough if mistreated. But with our American Wagyu genetics, this cut gets a serious upgrade. The infusion of Wagyu marbling breaks up the lean muscle fibers, delivering the deep, rich flavor of a pot roast in a shape that looks beautiful on a serving platter.
Why It’s a Staple: It is a fantastic value roast. It offers the impressive presentation of a much more expensive cut but at a price point that makes it perfect for weeknight meals. It is versatile—robust enough to be cubed for a luxury stew, but shaped perfectly to be roasted whole and sliced into medallions.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Chuck Tender (Mock Tender / Supraspinatus)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 1.5 - 2.5 lbs (Whole Roast)
💡 The Chef’s Method: Do not be fooled by the shape; cook it slow.
-
The Warning: Despite looking like a Filet, you cannot flash-sear this like a steak. It has more connective tissue and needs time to break down.
-
The Roast: Season heavily and roast it low and slow (250°F) until the internal temp hits 130°F.
-
The Braise (Alternative): It performs exceptionally well in a pot roast or braise. Because it is lean, keep the cooking liquid plentiful to prevent drying out.
-
The Slice: Slice it thinly against the grain. Because of its shape, it creates perfect round medallions that look elegant on the plate.
-
Target Temp: Medium-Rare (130°F) if roasting to slice; Fork Tender if braising.