Selected Category: BEEF

If you’ve never heard of the Teres Major as a cut of beef, don’t fret. It’s fairly rare because of the skill it takes to remove it from the shoulder and it’s also goes by another name or two, the petite tender or shoulder petite tender. No matter the name, it’s my new favorite cut of beef and for several, very good reasons. It’s as tender as a fillet mignon, it costs about a third of the price of a fillet and, to me, it has more flavor than any other cuts. Another interesting fact is that it actually gets bigger when cooked…….seriously.

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.