Flank vs Petite Tender — What's the Difference?
Quick Answer
Flank (flank steak) and Petite Tender (petite tender (teres major)) are not the same cut: Flank is flank primal (abdominal flank steak); Petite Tender is chuck primal (Teres major muscle, tucked alongside the shoulder blade).
Canonical entities: Flank · Petite Tender
Side-by-side
| flank | petite tender | |
|---|---|---|
| Primal | flank | chuck |
| Muscle / location | abdominal flank steak | Teres major muscle, tucked alongside the shoulder blade |
| Character | Long, fibrous abdominal cut; benefits from slicing across the grain. | A small, narrow muscle from the shoulder that resembles a miniature tenderloin in shape and tenderness. Only about 250-350g per side, making it one of the lowest-yield cuts on the animal. Extremely tender but relatively unknown outside professional kitchens. |
Key differences
- Different primals: flank vs chuck.
- Texture and slicing: compare fibrous, grain-heavy cuts vs more tender steak-style muscles based on each cut’s description.
- Retail naming diverges by country—always map through a canonical cut when translating menus or labels.
When to use each
Flank
Pick Flank when you want its specific marbling/texture profile: Long, fibrous abdominal cut; benefits from slicing across the grain.
Petite Tender
Pick Petite Tender when its primal/muscle traits fit the dish: A small, narrow muscle from the shoulder that resembles a miniature tenderloin in shape and tenderness. Only about 250-350g per side, making it one of the lowest-yield cuts on the animal. Extremely tender but relatively unknown outside professional kitchens.
Flank and Petite Tender are different canonical muscles/primals: Flank is flank (abdominal flank steak); Petite Tender is chuck (Teres major muscle, tucked alongside the shoulder blade).
Choose based on tenderness, marbling, grain direction, and how you plan to cook (sear vs braise vs slice thin).
Read the full guides: flank (what-is) · petite tender (what-is) · flank hub · petite tender hub