Tony's Meats and Specialty Foods

Food and Health Education

Crusted Petite Tender w/ wasabi cream recipe

From the Butcher Block
"Value Cuts"...Extraordinary Tenderness and Flavor

Since the time of stone knives, I am certain people quickly discovered where the tender, flavorful cuts of meat were located and where the toughest, drier cuts were. The anatomy of the animals has not changed, nor has the way meat cutters have processed these different cuts, until recently.

Beef remains 'Americas Favorite Protein' with a steady increase in U.S. sales since 1999. The Universities of Florida and Nebraska conducted a muscle profiling study in which they re-examined the way we process different cuts of meat by breaking down the muscles in ways we never thought of before. In an examination of 5,616 muscles, they had some interesting findings!

Known as Beef Value Cuts
Of the six (6) cuts identified to be undervalued and underused. I performed the same experiments with them with my own panel of judges, my wife and kids.

The clear favorite at our house and for my palette is the Petite Tender Medallion. This cut is extracted from a small tornado shaped muscle in the front shoulder of the animal, known as the Beef Chuck. For centuries, this little gem has just been left alone and tied inside the chuck roast, adding to the tenderness and flavor of our Traditional Pot Roasts or even ground into our favorite and tastiest hamburgers.

By carefully pulling this little muscle out, you can leave it as a small and tender roast or cut into small Medallion steaks. Believe it or not, this muscle has rated # 5 on the
tenderness chart which puts it only slightly behind the Rib-Eye, Tenderloin , New York Strip, and above the Sirloin and Tri-Tip in both tenderness and juiciness. The
Petite size is perfect for small appetites. But don’t be shy. if you're like me, you’ll want several pieces on your plate! Get Recipes

Danny’s Personal Seasoning Blend (both sides) & Grilling Instructions:

- Rub with PLENTY of fresh chopped garlic (or oil packed jarred)
- Flaked Sea Salt (a must)
- Fresh Cracked Pepper (ground coarsely)
- Allow to rest at room temperature for about 30 minutes (watch the dogs)
- Grill on high heat for about 4 minutes, turn, reduce heat and grill about 4-8 minutes longer to desired doneness…Buon Appetito!
- If you like steak sauce, try 3 parts A-1 to 1 part Cholula Hot Sauce

Chef Mick's Beef Petite Tender Cooking Instructions:

OVEN
Heat oven to 425 degrees F. Season whole Petite Tender with a blend of your choice, and place on a rack in shallow roasting pan. Do not add water or cover. Roast 18 to 25 minutes. Remove when instant-read thermometer registers 135 (medium-rare) – 155 degrees (medium-well). Rest for 5-10 minutes before slicing thinly.

GRILL
Season petite tender with your favorite Tony’s blend, or just sea salt and fresh ground pepper. Grill whole Petite Tender over direct medium heat with the lid closed for approximately 14-20 minutes to desired temperature. Rest for 5-10 minutes before slicing.

SKILLET
Cut Petite Tender into medallions. Heat nonstick skillet over medium-high heat until hot. Place medallions in skillet (do not crowd). Cook, uncovered to desired level of doneness – turning once. Rest for 5 minutes before serving.

Try these two delicious recipes!

Chipotle Beef & Chimichurri Sauce

Easy Steak Diane

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