What Is Teres Major Steak
If youve been reading our site, then youre probably familiar with most standard beef cuts and frequently use them in your carnivore diet. But, what about the lesser-known cuts such as teres major beef?
If you havent tried this cut, then youre missing out. Were here to give you a quick rundown of this cheap and delicious option. Were sure youll love it just as much as we do.
Should You Trim The Fat On This Steak
We recommend leaving the fat on the teres major steak when you cook it. It usually only has a small bit of fat towards the back and around the edges, which will help keep it tender when you sear it on the grill.
This steak has very little fat throughout so its not particularly marbled. The fat around the edges keeps the meat tender and moist over high heat.
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What Part Of The Cow Is Teres Major
Teres Major comes from the shoulder area of the cow and lies directly above the flank and flat iron steak. It is part of the muscle and connective tissue that connects the shoulder blade to the front of the steers shoulder.
It resides near the chuck steak, which is usually reserved for a roast due to its tough exterior. This steak is never as tough as chuck roast meat, however. A good butcher will know exactly where to find the teres major bistro filet.
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Where Can I Buy Teres Major Steaks
You might be able to see this cut of meat at your local grocery store, but the last time we went, we didnt see it. Some people have been able to get it at a specialized or whole foods store.
We recommend checking with your local butchery to see if they have it in stock. If they dont, theyll probably be able to give you a call if they get any.
The other option is to shop around online with one of the meat delivery services that we use.
One of the best options is Snake River Farms, which carries the American Wagyu teres major cut.
What Is A Teres Major Steak
This is a flavorful and INCREDIBLY TENDER steak that comes from the chuck primal. These steaks are a whole muscle that weigh about a pound and there are only two steaks per head of beef.
That means for a 1,000 pound steer these steaks are only 0.2% of the animal. Additionally, the location of this muscle makes it difficult to remove. Many packing houses dont bother to harvest the cut and end up grinding it into hamburger.
Here is what it takes to harvest a Petite Tender.
The steak is just slightly less tender than the filet mignon and has much more flavor. The kicker is that the Petite Tender, on a per pound basis, is 1/3 the cost of a filet mignon.
Like a filet mignon, this is a very lean steak with no external fat cap and limited internal marbling. Despite the leanness of this steak the flavor is amazing.
This steak is a no-brainer.
I think the reason that this steak is so cheap is because it is so rare and people just dont know enough to drive up the price. The petite tender really is one of those Butcher Secret Cuts.
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Grilled Teres Major Steak
- Combine the steak rub ingredients and mix well.
- Coat all sides of the steak with a tablespoon of the steak rub.
- Let the seasoned steak rest for 30 minutes to let the rub work into the meat.
- Set up your grill for high indirect heat.
- Place the steak on the indirect side of the grill, away from the heat, and close the lid.
- Start checking the internal temperature of the steak after 15 minutes.
- As soon as the steak reaches an internal temperature of 120F move it directly over the high heat to sear.
- Sear for one minute per side until an internal temperature of 130F is reached.
- Remove the steak from the grill, rest for 10 minutes, and slice thin against the grain.
What Makes It Taste So Great
The reason this meat tastes so good is because it comes from a portion of the cow that has very little tough connective tissue. It is the muscle that connects the humerus to the back of the shoulder blade.
It is never sinewy or tough like other steaks from the shoulder area. It has a fantastic flavor without adding much to it except salt.
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Animal And Shipping Information:
Our products are shipped from Denton, Texas. Order online and have local, small farm beef delivered to your door. We will ship on Mon/Tue/Wed only so that the product doesnt risk sitting in a terminal over the weekend. Product is shipped frozen and will arrive cold and thawed or partially thawed. If you have special requirements, please send us a message, most likely we can accommodate you.
All animals sold on this site have been raised on our personal farm, or have been raised by other ranchers around us who share the same feelings on animal welfare, feeding, and health. No animals sold will have been given hormone or implants as is common in the industry. We use antibiotics only when absolutely necessary, which is not often as we have a robust vaccination program, but animals do get hurt or catch pneumonia from time to time. We care for these animals like our own children, except on that last day.
As cattle are natural creatures and not stamped out of a production line, there will be variations in the meat. Sizes are not uniform theyll be of different shapes and potentially different thicknesses. They may be different colors. Marbling will vary per animal and per cut.
Types of Beef
Our selection is constantly changing, but here are some common types of product we sell.
FB Wagyu Fullblood Wagyu. Usually black but we may have some red wagyu as well. These are 100% Wagyu.
Steak Cuts From The Loin Primal
The loin primal is another source of classic premium steaks other than the rib primal. It has two parts which are short loin and sirloin whereas sirloin is situated toward the round of beef.
Due to the more frequent use of muscle, the meat taken from this area tends to be leaner than that of rib primal. Yet, they still have an excellent mouthfeel, especially the Filet Mignon which is the most tender cut of beef.
Here comes the introduction of Filet Mignon, New York Strip Steak, T-Bone Steak / Porterhouse, Sirloin Steak and Tri-Tip.
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Secreto is a “butcher’s cut,” a less well known but delicious choice the butcher used to keep for himself, such as hanger, picanha or teresmajor in beef.
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Usda Choice 6 To 8 Oz Spinalis Dorsi Beef Steak Also Known As Ribeye Cap Steak 10 Lb Case
Qty of 20 Per Case
Catchweight Item: Final price can vary depending on weight.
Our fresh Specialty Meat vendor delivers on Monday, Wednesday & Friday.
- For Monday delivery, your order needs to be placed
- For Wednesday delivery, your order needs to be placed
- For Friday delivery, your order needs to be placed
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Petite Tender Steaks From Snake River Farms
The Petite Tender steaks from Snake River Farms are some of the most amazing steak available in the world.
The beef from Snake River Farms comes from American Wagyu cattle which are equivalent to Japanese Kobe. The marbling on these steaks is simply incredible. Wagyu beef always grades much higher than Prime and is a delicacy that everyone should try at least once.
If you have ever wanted to try American Wagyu then this is one of the most affordable and delicious ways of doing so.
If Waygu beef is out of your price range then take a look at Porter Road.
Porter Road is a great outfit out of Nashville that sells beef from small farms in Tennessee and Kentucky. The cattle on these small farms are raised and pastured outdoors and treated humanely. If you care about how your beef was produced then these are the guys you want to work with.
The cattle are Black and Red Angus which are the next best option from Waygu.
Porter Road is a small operation that cuts all their steaks by hand. They only sell steaks that have the highest marbling possible. When you buy from Porter Road you will get an amazing steak from a cow that was raised like it was supposed to.
Grilling With High Direct Heat
An alternative way of grilling this steak is to cut it into medallions and grill them quickly over Direct High Heat.
I was able to get four nice 1.5 inch medallions out of this steak along with two tasty end pieces. These were grilled directly over high heat using a GrillGrate panel.
The steaks were grilled for one minute, rotated for grill marks, then grilled another minute before flipping.
The steaks were basted with butter and grilled another three minutes until an internal temperature of 130F was reached.
Once the target temperature was reached the steaks were taken off the grill and sliced up to reveal a steak that was so tender and flavorful that it should have been illegal.
Seriouslyit blows my mind that this steak is so freaking incredible and cheap at the same time.
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Steak Cuts From The Chuck Primal
Flavorful and tender make a perfect steak. However, the cuts with a richer flavor are usually accompanied by a tougher texture, as the depth of taste comes from hard working muscle. Yet, butchers tried to find some comparatively tender cuts from the parts other than rib and loin.
And here they are, Chuck Eye Steak, Denver Steak, Flat Iron and Teres Major are the relative newcomers which are highly flavored but tender as well as cost-effective.
What Is The Teres Major Cut
Teres major steak is a cut that comes from the shoulder or chuck area of the cow. It is also referred to as the shoulder tender, petite tender, or medallions.
If a good butcher is familiar with this cut, then theyll be able to give you the best teres major tenderloin pieces.
It may seem like a new term, but it is sometimes called a beef clod to an American butcher.
It can be one difficult piece of meat to cut, but the flavor and tender texture seem like it might still be worth it.
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Grilling With High Indirect Heat
I set up my Weber kettle for High Indirect Heat by dumping a full chimney of lit charcoal on the left side of the grill and placing the steaks on the right side of the grill.
After about 20 minutes of indirect grilling the steak hit an internal temperature of 120F and took on some beautiful color.
The steaks got moved directly over the coals and were turned frequently to get a nice char on the meat. This will only take a few minutes.
Check the internal temperature with a instant read digital thermometer often and take it off the grill the moment the internal temperature reaches 130F.
Let the steak rest for a few minutes then slice against the grain and devour.
Roast Or Grill Teres Major
30-45 minutes prior to cooking, remove the Teres Major from the fridge and let it come to room temperature. The two recommended cooking methods would be to either grill or roast the beef. We chose to grill it, but its totally up to preference! For both methods, make sure the internal temperature reaches 120° for rare, 130° for medium-rare or 140° for medium. Let the beef rest for 7-10 minutes.
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Know The Primal Cuts Of Beef First
The divided large sections are called primal cuts, which you can find in the above beef cuts diagram. Knowing the features of each primal cut could help you easily understand the steak cuts.
In order not to overload the information in this article, here is a simple conclusion for these primal cuts. For a more detailed introduction, check this post.
Tajima American Wagyu Teres Major
One of the secret cuts of the chuck, the tender, beefy-flavored Teres Major is part of the Butcher’s Cut category of steaks because it often never made it into the case and instead found it’s way one to his family’s table. It most resembles a Filet Mignon because it is leaner and more tender, but without the Filet Mignon price. Equally incredible on the grill and pan-seared, add this cut to your culinary repertoire and treat your guests to their new favorite steak.
Tajima American Wagyu Beef is hand selected at harvest and perfectly aged – these steaks are the pinnacle of the American-raised Wagyu world. A perfect cut for those of you who want an experience that falls somewhere in-between A4 and A5 Japanese Wagyu, about 7-8 BMS on the Japanese marbling scale. Like fois gras, a little goes a long way here and this steak is likely to satisfy two people.
A blend of Wagyu and Angus genetics then periodically over-layered with Fullblood Wagyu genetics, our top-end program is overseen by the Godfather of Japanese Wagyu, Mr. Shogo Takeda, who feeds out the cattle a traditional yet proprietary Japanese Wagyu diet with high-quality Midwest ingredients for two to three times longer than commercial cattle. These animals are humanely raised and harvested with no added hormones or antibiotics.
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Best Steak Cuts Ranked
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Steaks are incredibly luscious, but there is a lot to learn. This is a complete guide that introduces 20 steak cuts. After reading this, you will be fully knowledgeable and able to choose the best steak cuts for yourself. Lets dive in!
What To Serve With The Teres Major Cut
Since teres major meat is similar to a tenderloin, we think it goes best with savory side dishes. We love it with a savory mashed or baked potato recipe.
It also goes well with roast asparagus, cherry tomatoes, or other vegetables. We advise cooking what you like since this steak goes well with almost anything.
You can also prepare a peppercorn or mushroom sauce in just a few minutes that will help bring out the natural flavors of the meat.
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Steak Cuts From The Rib Primal
The steaks from rib primal share the features of rich marbling and tender texture. They have been five-starred since the butchers discovered them.
Everyone, even the vegetarians, know their names as they are the classic cuts of steak. But the below introductions included a lesser-known yet fantastic cut.
Let me introduce the immortals of the finest steak cuts, Ribeye Steak, Tomahawk Steak, Ribeye Cap Steak, and Prime Rib.
What Does Teres Major Steak Taste Like
This cut of meat tastes like a beef tenderloin or a petite tender cut. It has more fat than a filet mignon, which makes it taste way better. It may not have the tenderness of a great filet, but its packed with more flavor.
Theres a reason that filets are often wrapped in bacon, which is to add extra fat to the cut. You will never find a teres major steak wrapped in extra fat since it cooks well by itself. Many people say it tastes pretty much like a mix of tenderloin and a filet.
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What Is The Best Way To Cook It
The most popular way to cook this tenderloin is to use a searing method, which we will explain in the steps below. You can also prepare this cut over indirect heat, which will take longer but add a smokey flavor.
Another thing we find fascinating about this cut is that it gets a bit thicker as it cooks. During our review cookout, we noticed that it came out a full half-inch thicker when we pulled the steak from the grill. While it doesnt seem like a lot, the difference still makes a good story to tell.
We would suggest that you cook this cut of meat on the grill every time. We like to season it with coarse salt and some pepper. You dont have to do too much to it.
You can also season it with a rub or other steak seasoning, but if its your first time, then we would tell you to stick with the salt and pepper. Please dont overdo it.
Make sure that your grill is hot and nice so that you can get a great sear on each side of the steak. The best way to cook this meat is hot and fast.
Throw the meat on the grill and sear it on each side for about 3 or 4 minutes. Youll see that the meat gets puffy and juicy almost right away.
If you like your meat really rare, then it will probably be done after a quick sear. If you would like a more medium-rare teres major, then turn off the grill and close the lid.
Leave the meat in the grill to bake in the heat until the desired doneness.