USDA Choice Beef Chuck Mock Tender is a lean, boneless cut harvested from the chuck primal (shoulder) of the animal. Its elongated, cylindrical shape resembles a beef tenderloin, earning it the "mock tender" name, though the meat itself is notably firm and fibrous due to the hard-working supraspinatus muscle from which it comes. It is also known as chuck tender steak, Scotch tender, shoulder tender steak, or chuck filet.

Sold by the pound, this budget-friendly cut delivers rich, beefy flavor and rewards patient, low-and-slow cooking. Braising is the most effective method — sear the steaks in a hot, heavy pan to develop a golden crust, then simmer covered in beef broth, red wine, and aromatics over low heat for 2 to 2.5 hours until the collagen breaks down and the meat becomes fork-tender. Alternatively, the cut can be braised in a Dutch oven in a 300°F oven for the same duration. Always slice against the grain when serving to maximize tenderness. Suitable accompaniments include mashed potatoes, rice, buttered noodles, or roasted root vegetables.