Petite Shoulder Tender medallions are one of the most tender beef muscles and is said to be “white-tablecloth quality”. It is a similar quality to filet mignon, but less expensive.
Because the muscles in the sirloin cut do very little work, the retail cuts, also known as sub-primal cuts, created from this portion of beef are very tender. When comparing petite tender to sirloin, the tender is a sub-primal cut from the primal cut of sirloin.
At Pasture to Fork, all our meat is from 100% grass-fed cattle, and we don’t use hormones or steroids.