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It makes a bit of sense because a tenderloin is much less meat than say a brisket. It's also much more tender when cooked a short time. So traditionally it's meat for a more affluent audience while a brisket is sold to the poor. Or so the story goes.

I think it's just that the cuts suited to slow-cooking techniques tend to also be the cheaper cuts. Maybe that's because they are generally from larger muscles and therefore in comparatively greater supply.

Blade isn't the best braising cut either. For braises short rib, chuck, oxtail, etc... are better. That's why I called it sub-par.

Blade is chuck.

My bad, dunno what I was thinking.