“Tender and beefy.”

The Quick Facts on Our Petite Tenders

• Naturally raised beef
• Cut from the shoulder of the cow
• Free from added hormones and antibiotics
• Available in 6 oz, 8 oz, and 10 oz portions

Like the name implies, The Butcher Shoppe's petite tenders are a small and tender cut coming from the most tender muscle of the cow; the shoulder. Petite tenders is a rare product to find because it takes some extra time and care to cut this little beauty, but our expert butchers are always up for the job! You can cook a petite tender whole, like a small tenderloin roast, or cut it crosswise into filet-style steaks. If you're looking to buy petite tenders in the Toronto area, order online today from The Butcher Shoppe!

A Petite Tender Steak Goes Great With...

Enjoy petite tenders with garlicky mashed potatoes and your favourite green vegetable. 

For petite tender steaks, using our Signature Steak Spice can add complex flavors that make the tender meat even more enjoyable. The combination of seasonings such as garlic, salt, canola oil, and other spices brings out the natural goodness of the steak.

We also are big fans of using Newfoundland sea salts to enhance the flavor of the petite steaks. Using plain sea salt on petite tender steaks highlights the inherent flavors of the meat without overwhelming it. Smoked sea salt provides a smoky essence to the steaks, adding a layer of complexity that mimics the flavors of outdoor grilling. Lastly, Alder sea salt introduces a woodsy, smoky dimension to the steaks that can make each bite unforgettable. This specific type of smoked salt pairs exceptionally well with beef, lending a rustic nuance to the dish.

Our Preferred Preparation for Petite Tenders

A simple pan-sear works great for cooking petite tenders. Be sure to season the meat liberally with salt and pepper to get a delicious outer crust! 

When prepared whole, the petite tender makes for a succulent roast that's perfect for special occasions or a hearty family dinner. To maximize flavor, consider marinating the whole roast in a blend of olive oil, garlic, and herbs such as rosemary and thyme. After marinating, sear all sides of the roast in a hot skillet to lock in juices and create a flavorful crust. Transfer the seared meat into a preheated oven at around 350°F (175°C) and roast until it reaches your desired level of doneness. Use a meat thermometer to ensure accuracy; aim for an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Let the roast rest for 10-15 minutes before slicing against the grain.

For a quicker, more individualized meal, cutting the petite tenders into filet-style steaks is an excellent option. Season each steak generously with your choice of spices—be it plain sea salt, smoked sea salt, or a specialized steak seasoning. Preheat a skillet over high heat with a touch of oil, then add the steaks, cooking them for about 3-4 minutes per side for medium-rare, or longer if you prefer a different level of doneness. As with the roast, let the steaks rest for a few minutes before serving to allow the juices to redistribute.

Cost of a Shoulder Tender

Our petite tenders go for the following prices depending on the weight of the meat:

• 6 oz steaks for $5.85
• 8 oz steaks for $7.80
• 10 oz steaks for $9.74

How It Ships...

Our petite tenders are cut to order at our Toronto butcher shop and then immediately vacuum sealed at their freshest before being shipped directly to your door.