Beef, chuck, mock tender steak, boneless, separable lean only, trimmed to 0" fat, choice, cooked, braised
Whole food · Beef Products
Photo: Wikipedia
Beef chuck mock tender steak is a lean, boneless cut from the shoulder, known for its robust beefy flavor and firm texture when braised. When cooked low and slow, it transforms into tender, succulent morsels that absorb cooking liquids beautifully. It's a protein powerhouse, delivering over 33g of protein per 100g with minimal fat.
Calorie split: 68% protein · 0% carbs · 32% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, satisfying beef flavor that shines in hearty stews and braises. Its ability to become fork-tender while holding its shape makes it a favorite for comforting, one-pot meals across many cultures.
⚠️ Watch-outs & how to enjoy it better
As a lean cut, it can become tough and chewy if overcooked or prepared with quick, high-heat methods. To counteract this, always use moist-heat cooking like braising or stewing, and ensure it's cooked to the proper internal temperature (around 145°F/63°C for medium) before resting.
Key benefits
- Excellent source of high-quality protein for muscle maintenance
- Very low in carbohydrates and sugars
- Provides essential minerals like iron and zinc
- Lean cut with controlled fat content
- Versatile for slow-cooking methods
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'mock tender' gets its name because it resembles the more expensive tenderloin in appearance when sliced, but requires slow cooking to achieve a similar tenderness.
Full nutrition (USDA data · scales with serving)
| Water | 59.2 g |
| Energy | 197 kcal |
| Energy | 823 kj |
| Protein | 33.5 g |
| Total lipid (fat) | 6.9 g |
| Ash | 1.6 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 3.5 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 240 mg |
| Potassium, K | 315 mg |
| Sodium, Na | 67.0 mg |
| Zinc, Zn | 11.0 mg |
| Copper, Cu | 0.15 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 38.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.29 mg |
| Niacin | 3.9 mg |
| Pantothenic acid | 0.93 mg |
| Vitamin B-6 | 0.38 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 127 mg |
| Betaine | 19.0 mg |
| Vitamin B-12 | 4.4 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 1.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 5.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.11 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 6.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.7 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.14 g |
| SFA 16:0 | 1.5 g |
| SFA 17:0 | 0.08 g |
| SFA 18:0 | 0.97 g |
| SFA 20:0 | 0.00 g |
| SFA 24:0 | 0.02 g |
| Fatty acids, total monounsaturated | 3.3 g |
| MUFA 14:1 | 0.03 g |
| MUFA 16:1 | 0.20 g |
| MUFA 17:1 | 0.06 g |
| MUFA 18:1 | 3.0 g |
| MUFA 18:1 c | 2.7 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.18 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.52 g |
| PUFA 18:2 | 0.41 g |
| PUFA 18:2 n-6 c,c | 0.39 g |
| PUFA 18:2 CLAs | 0.02 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:4 | 0.09 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.28 g |
| Fatty acids, total trans-monoenoic | 0.28 g |
| TFA 18:1 t | 0.28 g |
| Cholesterol | 113 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.39 g |
| Threonine | 1.5 g |
| Isoleucine | 1.5 g |
| Leucine | 2.8 g |
| Lysine | 3.0 g |
| Methionine | 0.98 g |
| Cystine | 0.36 g |
| Phenylalanine | 1.3 g |
| Tyrosine | 1.2 g |
| Valine | 1.6 g |
| Arginine | 2.3 g |
| Histidine | 1.1 g |
| Alanine | 1.9 g |
| Aspartic acid | 3.1 g |
| Glutamic acid | 5.5 g |
| Glycine | 1.5 g |
| Proline | 1.4 g |
| Serine | 1.3 g |
| Hydroxyproline | 0.17 g |
FAQ
What's the best way to cook mock tender steak?
Braising is ideal. Sear the steak first, then simmer it slowly in liquid (like broth, wine, or tomatoes) at low heat for 1-2 hours until fork-tender.
Is this a healthy cut of beef?
Yes, it's a lean choice. With 0g carbs and sugar, and a good protein-to-fat ratio, it fits well into balanced diets focused on protein and nutrient density.
Why is it called 'mock tender'?
It's named for its visual similarity to the tenderloin when raw, but it's a different muscle from the shoulder that requires slow cooking to become tender.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.97 kcal/g · 68% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.21 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.