Buy Beef Chuck Tender in Melbourne 

Chuck tender, sometimes called mock tender, is a small, conical muscle from the beef shoulder. Its shape resembles the eye fillet, but it is a working muscle laced with connective tissue, so it is firm cooked fast and tender only when braised. Around 27g protein per 100g cooked and lean.

Dice it and brown well, then braise at 160C for 2 to 2.5 hours, or slow cook, until tender. It is excellent in curries, stews, casseroles and pies, and takes on spice readily because it is not fatty. Slicing thinly against the grain also makes it a good, economical braising steak.

Cooked quickly it stays chewy, so always give it time and moisture.