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.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Petite tenderprimary | Most common US consumer-facing name; sometimes "shoulder tender," "butcher's steak," "bistro filet," or anatomically "teres major." Two cuts per animal. |
| 🇬🇧United Kingdom | Shoulder tender | UK specialty butchers borrow the US naming convention; not yet a traditional UK butcher term but increasingly seen at chef-focused suppliers. |
Free Petite tender reference card
Diagram, cooking notes, and 8 names on one printable page.
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