USDA Choice beef chuck tender sold as a whole subprimal (factor) cut. The chuck tender is a lean, elongated roast cut from the shoulder (chuck primal) region, sometimes called a mock tender roast, chuck filet, medallion pot roast, or scotch tender due to its visual resemblance to a beef tenderloin. The "factor only" designation indicates the cut is sold as an unbroken subprimal piece, ideal for custom portioning into roasts or steaks.

This cut is best prepared using slow, moist-heat cooking methods such as braising, pot roasting, or slow cooking to break down connective tissue and achieve fork-tender results. It can also be oven-roasted at a lower temperature after an initial high-heat sear. The chuck tender offers robust beefy flavor at a more economical price point compared to loin cuts, making it a popular choice for family meals, pot roast dinners, and shredded beef applications.

Per 3 oz cooked serving (lean only, USDA NDB #23086): 160 calories, 5g total fat (2.1g saturated, 0.2g trans), 95mg cholesterol, 55mg sodium, 0g carbohydrate, 28g protein, 2.87mg iron, 9.18mg zinc, 260mg potassium. Excellent source of protein, niacin, vitamin B12, zinc, and selenium.