Most People Don't Know About This Secret Butcher's Cut

📗 Save Over $1,000 on Meat With My Butcher’s Money-Saving Methods: salpetralia.com There is a cut on every steer that eats almost like filet mignon and costs about a third as much. Most stores never put it in the case, because seaming it out of the shoulder takes a knife and a couple of minutes. So they grind it into chopmeat, and you never know it was in there. In this video, I show you how to buy the shoulder tender, the cut a butcher keeps for the people who know to ask: • What the shoulder tender is, and its other names, the petite tender and the bistro fillet • How to ask for it at the counter, and how to have one seamed off a whole chuck • How to strip the silverskin so it eats tender instead of chewy • How to cook it fast to the safe one hundred forty-five degrees and slice it across the grain • The arithmetic: about seven dollars a pound against better than twenty for the filet This is not a claim that a shoulder tender is a filet in every way. The filet is more forgiving and it cooks even from end to end, so for a big holiday roast it still earns its money. But for a weeknight steak with the same tenderness at a third of the price, the shoulder tender wins every time. My website: salpetralia.com Watching on a television? Type salpetralia.com into your phone. What does your counter charge for a shoulder tender or petite tender per pound, and what state are you in? Compare it with the filet in the same case, then leave your town and both prices in the comments. I read every one of these. Learn the name. Clean the skin. Cook it to the number. #butchertips #cheapcuts #shouldertender #petitetender #grocerysavings #steakdinner The prices, methods and food-safety guidance here are real and researched, and cooking temperatures follow USDA guidance. Prices vary by store, region and season. Educational content, not medical or nutritional advice.