The name of this cut comes from its shape—long and narrow with a pointed tip, similar to a Tenderloin—rather than its tenderness. The muscle is very lean and should be slow-cooked rather than roasted or grilled. Also referred to as “Mock Tender” because it has a similar appearance to a Tenderloin.

• We Have Free Cutting selection :

  Cube 0.75,1,1.5,2,2.5

  Slice 0.5,0.75,1,1.5