The Chuck Tender is from the shoulder area of the chuck primal, next to the flat iron. It is very flavorful, but not particularly tender. It's called "tender" because it is pointy at the end, like a tenderloin. If the muscle isn't cut into steaks it is sometimes called a "mock tender" or a "petite tender".
Our favorite way to cook these is braising. Braise it long, low and slow and it will be succulent and tender.
These steaks can be cut into chunks for delicious stew meat.