This cut comes from the chuck and has a lot of connective tissue in it. Despite the name(s) many butchers apply to it which include but are not limited to, "mock tender", "chuck tender", and "scotch tender", it is not a tender cut. The proper preparation of this piece requires braising or slow cooking for a few hours. Once appropriately softened it can be sliced into medallions for a really great presentation. In Edmund's opinion it makes for the prettiest presentation of the various cuts that cook well in a crock-pot.
Photo Credit - Normandy Alden