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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.
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.
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