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BasicsRefrigerator Storage (35°F to 40°F)
3 to 4 days
Freezer Storage (0°F or colder)
6 to 12 months
How Much?
1 pound yield
4 (3-ounce) cooked, trimmed servings
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> Home > Product Info > Beef Retail & Consumer > Steaks > Beef Shoulder Petite Tender
Beef Shoulder Petite TenderRelatively new to the marketplace, the shoulder petite tender resembles a pork tenderloin in shape and size. A whole shoulder petite tender weighs about 8 to 10 ounces. One of the most tender beef cuts, it’s lean yet juicy, with excellent beef chuck flavor. Maximum convenience – completely trimmed and ready to go, very quick-cooking and easy to carve.
Maximum versatility – elegant enough for special occasions, affordable enough for family meals. Roast or grill whole. One petite tender is perfect for two. Cook more than one for larger gatherings – the cooking time remains the same. Can be cut crosswise into medallions for quick sautés or cut into strips for a speedy stir-fry.
Beef Shoulder Petite Tender is a small separate muscle that rests on top of the shoulder near the top blade. The shoulder tender is separated by following the natural seam. All external fat is removed.
Oven RoastingBeef Shoulder Petite Tender
Heat oven to 425°F. Place beef on rack in shallow roasting pan. Do not add water or cover. Roast 20 to 25 minutes. Remove beef when meat thermometer registers 145°F for medium rare; 160°F for medium doneness. Let stand 5 minutes before carving.
Grilling Beef Shoulder Petite Tender
Grill, covered, over medium ash-covered coals, 14 to 18 minutes, turning once or twice. Remove beef when meat thermometer registers 145°F for medium rare; 160°F for medium doneness. Let stand 5 minutes before carving.
Cooking Tips
- Heat oven to 425°F before roasting.
- Add flavor by using a rub, such as a blend of Dijon mustard and black pepper, if desired.
- Add salt after cooking.
- When oven roasting, place roast on rack in shallow open roasting pan.
- Do not add water to roasting pan and do not cover.
- Cooking time remains the same when roasting or grilling more than one shoulder petite tender.
Download Beef Training Camp PDF Fact Sheet Here
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Carving Tips
- Always use a sharp carving knife.
- It’s easier to carve when allowed to stand.
- For uniform slices, hold knife at same angle for each cut.
- Carve beef shoulder petite tender across the grain, into thick or thin slices.
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