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Teres Major - A Beef Cut You Have Never Heard Of - The What and How To Below

Laura Jensen

There's a little known, tender cut of beef that you probably never heard of.....The Teres Major. 

What is it? It's also called a petite tenderloin or shoulder tender. Or, the poor mans filet. 

What part of the cow is it? It comes from the shoulder! 

And now is a great time to explore it!

Beef prices on steaks have risen over 80% in the last few months. YES! You read that right!

And although there is no substitute for a premium filet, the price point might make it more of a special occasion cut. 

Enter: Teres Major

Teres Major - Petite Tenderloin

It's about the same size as a pork tenderloin and ideal for 2-3 people. 

Serve it with veggies, potatoes, on a salad.

It's as versatile as can be.....marinate, go tex-mex, ranch, high end, you name it! The Teres Major will not disappoint!

Cook it on the grill, in a skillet or in the oven....or mix a few methods like I do!

My personal favorite is the trusty cast iron skillet to brown it. Then into a 400 degree oven to finish it. 

Here's my recipe:

1 teres major

2-3 TBSP French Onion Compound Butter 

Supplies needed:

Cast Iron skillet

Meat Thermometer (optional)

  • Heat your cast iron skillet to Medium High
  • Turn your oven on to 400 degrees now to preheat
  • Once skillet is warm, throw in compound butter and let melt.
  • Add Teres Major - searing on all sides

Once seared as desired, insert meat thermometer and put skillet with teres major in oven until an internal temp of 130 is reached.

Or, leave in oven for 7 minutes for a medium rare center after a 4 ish minute sear.

  • Remove from oven and let sit for 4 minutes. 

Slice and eat up!

Simple and Delicious....

 

 


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