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Teres major is a cut of beef that comes from the chuck section of the cow, right below its front leg. It is about the size of a pork tenderloin and happens to be the second most tender cut from a cow (after the tenderloin, of course). It takes a skilled butcher to extract the teres major, which partially contributes to the cut's obscurity.

Spaghetti Bolognese Makes 2 Servings  If you’ve got any leftover skillet meatloaf, it will be perfect for this recipe. Otherwise, fresh lean, ground turkey is just fine. The mushrooms will add a “meatiness”…