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. Edmund thinks the name "mock tender" is the most appropriate term since it makes a mockery of tenderness unless it's cooked as a pot roast.
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. We beleive it makes for the prettiest presentation of the various cuts that cook well in a crock-pot.
Photo Credit - Normandy Alden