Learning to Love the Scotch Tender

What’s a Scotch Tender, Really?

At Walden, we get hundreds of member questions every month. Many of them sound like this: “I just received (insert random, unique meat cut here) in my share and I have no idea what to do with it. Any ideas?” More often than not, that “random, unique cut” is the Scotch Tender Steak.

And that makes perfect sense—because Scotch Tender (aka Beef Shoulder Tender) is one of the most strangely named (and most deceptively delicious) cuts we know of. Technically, yes, it’s a steak. But “tender” out of the package? Not even close. Scotch Tender relies on you—the cook—to make it tender.

And when you do? You’ll be rewarded with a flavorful, deeply satisfying steak that rivals cuts twice the price.

So let’s dig into what it is, why you’ve probably never heard of it, and how to cook it like a pro.

Where the Scotch Tender is from

Despite the name, the Scotch Tender isn’t from the tenderloin. It comes from the shoulder of the cow, specifically a muscle called the teres major that’s part of the chuck primal. It’s also known (somewhat misleadingly) as the mock tender, because when trimmed up it looks like filet mignon.

But here’s where things get interesting: unlike tenderloin, the Scotch Tender is lean and full of connective tissue. That means if you throw it in a hot pan and cook it like a ribeye, you’re going to end up chewing for a while. It’s not a steak you can set and forget.

But that’s not a flaw—it’s an invitation. Because this is a cut that rewards care. When you cook it with intention—whether that means marinating, slow-cooking, slicing thin across the grain, or using natural tenderizers—you transform it from tough to tender and deeply beefy.

This is pasture-raised meat from regenerative pastures that asks something of you — and in return, gives you something truly special.

So, How Do You Tenderize It?

There’s no single method to make a Scotch Tender shine. Think of it as a choose-your-own-adventure. Here are a few techniques that get the job done:

Marinade Magic: Acids like vinegar, citrus, or yogurt help break down muscle fibers. Add oil, aromatics, and some time, and you’re in business.

Enzymatic Tenderizers: Powders made from natural enzymes—like bromelain (from pineapple) or papain (from papaya)—work at the protein level, breaking down muscle fibers and making the meat more tender. Just follow the instructions—these are powerful tools in small doses. We like unseasoned versions to give us more control over the final flavor of the dish.

Cooking Low & Slow: Braising turns tough cuts into fork-tender feasts. Time + moisture = transformation.

Mechanical Tenderizing: A meat mallet, Jaccard blade tenderizer, or even a fork can help a bit. A last resort in our opinion, since the other modes are more effective.

Rest & Slice Right: Let the meat rest after cooking, then slice it thinly against the grain to shorten the muscle fibers and make every bite tender.

Three Recipes to Love the Scotch Tender

Now that we’ve covered the “how,” here’s the “what.” Three delicious, easy ways to cook your Scotch Tender and fall in love with this under-appreciated gem.

1. Braised Scotch Tender with Garlic & Rosemary

Low and slow, and full of rich, comforting flavor. Ideal for weekend cooking—or any time you want your house to smell amazing.

Ingredients:

• 4 Walden Scotch Tender Steaks (~2 lbs)
• 4 cloves garlic, smashed
• 2 sprigs rosemary
• 1 onion, chopped
• 1 carrot, diced
• 1 cup beef bone broth (Walden’s is excellent)
• 1-2 tbsp soy sauce or tamari
• 1 tbsp red wine or rice wine vinegar
• Salt + pepper
• Olive oil

How To: Sear the steaks on all sides in olive oil. Remove when a delicios bron crust has formed on both sides. Add garlic, onion, rosemary, salt and pepper and saute until softened. Pour in broth, return steaks to pan, cover, and braise at 300°F for 2.5–3 hours. Shred steaks with your fork and serve with something creamy—mashed potatoes, couscous, risotto. Whatever warms your soul.

2. Marinated Scotch Tender Kebabs

Perfect for grilling season. A bold marinade + quick sear is the trick here.

Ingredients:

• 1 lb Scotch Tender Steak, cut into 1.5” cubes
• ¼ cup soy sauce
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tsp honey
• 2 cloves garlic, minced

How To: Combine marinate ingredients and add steak cubes. Marinate overnight. Skewer and grill over high heat, until desired doneness (go ahead an pop a cube off to check). Let rest. Serve over rice, in a pita, or next to a big heap of grilled veggies. It’s picnic food with main-course swagger.

3. Scotch Tender Steak Salad with Blue Cheese, Pickled Onions (and a Secret Weapon)

Here’s where things get fancy—and science-backed. For this quick-sear version, you must tenderize first. One great option? Meat tenderizing powder.

Why it works:
Meat tenderizer powders use natural enzymes to break down proteins and soften muscle fibers. Just sprinkle lightly on both sides of the steak (don’t overdo it), let it sit for 15–30 minutes, and cook as usual. The result? A noticeably more tender bite, especially useful for lean cuts like Scotch Tender.

Ingredients:

• 1 lb Walden Scotch Tender steaks
• Salt + pepper
• Meat tenderizer powder (highly recommended for this prep)
• Mixed greens
• Crumbled blue cheese
• Pickled red onions
• Toasted walnuts
• Vinaigrette of choice

How To: Tenderize your steak (with powder or another method), season, and sear on high heat for 3–4 minutes per side. Let it rest. Slice thinly against the grain. Layer on greens with toppings, drizzle vinaigrette, and dig in. This is a salad that earns its steak.

From Mystery Cut to Weeknight Hero

Scotch Tender isn’t just a quirky cut with a confusing name. It’s a reminder of what real, pasture-raised meat is all about: variety, flavor, and a deeper connection to your food. It asks a little more from you—and gives a whole lot back.

So next time you find one in your Walden share, don’t panic. Get excited. Because now you’ve got the know-how—and the recipes—to turn this underdog cut into the highlight of your week.