Originally Posted by Andy M.
Check out the thread titled:
"Petite Shoulder Tender"
Andy, as usual, you da man!
This cut of meat is called by several names such as clod steak, petite steak, mock tenderloin, etc. It is the second most tender cut of meat on the carcass, after the tenderloin. It has great marbling which adds both flavor and great texture, and a line of gristle running down the center. Just cut the gristle out of the meat after cooking and you have small, but tasty steaks. The meat is sometimes bland in flavor, which is unusual for a shoulder cut, and so needs to be seasoned carefully to avoid overpowering the natural meat flavor. But when done properly (does anyone hear grill, Grill The Steak!) the petite steak is very good. And best of all, it's inexpensive to boot.
Seeeeeya; Goodweed of the North