Also known as “Baja steak”, the petite tender is a boneless, cylindrical portion of a beef shoulder clod — the same area from which the top-blade or flat-iron steak is taken — and shaped like a mini-beef tenderloin. No wonder some butchers call it a Baja Steak… who wants to eat a clod, or a shoulder?

It cooks up like any steak, and each petite tender weighs about 10 ounces, so it would be safe to buy one tender per person served.

The cross-section has that same type of honeycombed structure as a beef brisket, and if cooked properly, is as tender as a New York steak.