What is the most tender primal cut of beef?

Online Answer
Situated amongst the Short Loin and the Sirloin, even sharing the same parts of meat, is the beef cut considered the most tender part of the cow. The Tenderloin cut is also where the highly sought after Filet Mignon is found..
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So one way to get the best of both: Use half butter and half shortening. By the way "butter" here is butter. Real butter, not margarine.
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Melted shortening (i.e., Crisco) really is better than cooking oil. It is extremely important that the melted shortening is the right temperature before adding the chicken. It should be hot, but not smoking, ideally 355°F to 360°F. Too low a temperature will result in greasy chicken..