A Mock Tender Roast (also known as Chuck Tender, Teres Major, or Scotch Tender) is a lean, shoulder-cut beef muscle that resembles a tenderloin in shape but is not naturally tender due to its location in the heavily used shoulder area.  Despite its name, it is best cooked using low-and-slow methods like braising, slow roasting, or sous vide to break down connective tissue and achieve a fall-apart texture.

While often confused with the actual tenderloin, the Mock Tender is flavorful but tough if cooked quickly; it requires moist heat or extended cooking times (often 2+ hours) to become tender.   It is an affordable alternative to premium cuts, ideal for pot roasts, stews, or shredded beef when prepared correctly with techniques such as smoking followed by braising or marinating before cooking. 

• Origin: Cut from the chuck primal (shoulder), specifically the Teres Major muscle. 
• Texture: Lean with light marbling; naturally chewy unless slow-cooked. 
• Best Cooking Methods: Braising, slow cooking, smoking, or sous vide (131°F for 24–48 hours for steak-like results, or 150°F for pot roast). 
• Avoid: High-heat grilling or quick roasting without prior tenderizing, as it can become tough and dry.