AtlasMas

Chuck tender is one of the muscles on the shoulder blade and it is referred to by several names in Czech: kužel (cone), židovská svíčková (Jewish tenderloin) and – most commonly– falešná svíčková (mock tenderloin). Its shape is reminiscent of a candle (just like tenderloin), but it is from the front leg (shoulder) and it does not look as tender and delicate at first glance, hence the adjective “mock”. When slowly braised or roasted under a lid, however, its perfection comes shining through. The appearance of chuck tender predestines it for roasting whole on a bed of vegetables or for use in the classic Czech dish of beef in cream sauce. However, it is also suitable for boiling and braising – it will be appreciated especially by those who do not like the distinctly chewy shank and prefer leaner-looking meats.