Petite tender

A small torpedo-shaped muscle from the shoulder, anatomically the *teres major*, that delivers tenderness rivalling the tenderloin at a fraction of the price. Only two are harvested per steer (one per shoulder), and accessing them takes skilled chuck-fabrication work — historically butchers kept them for themselves, hence the nicknames *butcher's steak* and *bistro tender*. Mainstreamed in US specialty butcher shops and chef-driven menus since the late 2000s as part of the broader "innovation cuts" movement (alongside flat iron, Denver, and Vegas strip steaks). Best cooked hot and fast — pan-sear, grill, or sous vide then sear — and sliced thin against the grain. Don't overcook: it goes from medium-rare-perfection to dry-disappointing past medium.