Saw these at publix this afternoon and I dont guess I've ever seen them before. They were something like $4/lb and had decent marbling so what the heck I'll give them a try. I had been wanting to cook a steak in the cast iron pan and ruining an expensive filet would have sucked.. These were a couple of inches thick so I seasoned them with salt and pepper then rubbed them down with evoo and added a little oil to the pan. I cooked them on stove top for 90 seconds on each side then put it in the oven for 3 minutes on each side. I added a pat of butter when I flipped them and the end result was a medium steak that was surprisingly tender. Definetly the best $4 I've ever spent

Need pics

I’ve seen those steaks as well and was wondering if they were any good.

That sounds good. I need to look for them and try them out.

Gone too quick

The butcher at publix told me they were the 3rd most tender cut on a cow. I thought they were good just have to be careful to get ones with some fat. Several were very lean

I make sure I cut the mock tender off of every deer shoulder. Good stuff. Never had a beef mock tender though.

I watched a show one time where the meat industry was taking scraps of meat and using some sort of powdered meat glue to hold it together. There was some question in the long term health ramifications to this powdered meat glue. I wonder if that's what those steaks are that you are talking about.

It's a cut of meat off the shoulder. Not mock like fake

Copy. Never heard of it.... learn something new every day.


I think what they were referring to was those hockey puck looking things that are wrapped in bacon and being sold as filet mignon.

Probably the ones you see in the sealed plastic container

That must have been what I had a Ovenbird that night. They called it "braised shoulder of beef." It was one of the best "steaks" I have ever had.

It's the teres major muscle. Acre in Auburn has it on their menu. It's fantastic.

After you cut the mock tender off of a deer shoulder and trim it up it looks like a little tenderloin. Hence the name I guess. Does a beef mock tender look the same? Or more steak-like?

It looks the same

Intact it does. Sliced in cross section it will look a lot like a filet.

I bought 2 the other day for $6 and man they were good! I will buy them every time I see em from here on out.

I bought a 5 pack last night for less than $5. DANG! These little jewels are great! 1 1/2 minutes on each side at 400 and they'e perfect. Got 3 left for dinner (middle of the day meal in case y'all citified folks forgot) tomorrow.

These are labeled 'mock tender' at the store?

Yes

Mock steak I tried (been few years) was full of muscle and connective tissue, and it was chewy as hell. So I froze it, and added to a 15 bean soup....

Mock tenders are great imo!

My experience as well. I bought too and they were not edible.

Me too. After reading this I went and bought a pack. Seasoned them up, seared them on the grill to a perfect medium rare, let the rest and dug in. And dug and dug and dug. I'd say it's about halfway between jerkey and gizzards as far as texture. They looked good though!

Y'all must have went to the Vernon tull cooking school

VT cooking school.........

LMAO!!!