Teres major steak is a cut of beef coming from the chuck area. Also known as a beef clod or shoulder tender teres major is a small, flavorful, and incredibly tender cut. Although beef cuts from the chuck primal are tough and chewy, teres major is an exception. It’s a rare meat cut because it comes from a specific muscle within the shoulder. Many butchers find it hard to extract; therefore, only a handful of places sell this delicious cut of meat.
In this article, you’ll learn where teres major steak comes from, what it tastes like, how to cook it and where you can buy it.
What is teres major steak: An overview
What part of the cow is teres major steak?
Teres major steak is a cut of beef from the chuck section (also known as the shoulder). This small muscle weighing about 12-16 ounces, helps to connect the shoulder blade to the front shoulder. It resembles tenderloin both in shape and texture; however, teres major steak is much smaller.
How does teres major steak taste?
Teres major steak has a strong beefy flavor. It contains a decent amount of fat and marbling, making it juicy and delicious. Since chuck primal gets a lot of exercises, it develops a complex flavor, unlike tenderloin, which is similar in shape and tenderness but lacks flavor.
What is the texture of teres major steak?
Teres major steak is an incredibly tender cut of beef. It’s considered one of the most tender cuts. Only tenderloin filet is more delicate. The muscle sits below the cow’s leg and is covered with a decent amount of fat, making it tender.
How to cook teres major steak?
The best way to cook teres major steak is on a grill or cast iron skillet. Before cooking the steak, bring it to room temperature. It helps the meat to cook more evenly throughout. While the steak is getting to room temp, season it generously with kosher salt and freshly ground black pepper. Once you have chosen your preferred steak cooking method, preheat the grill or pan to 450-500 degrees Fahrenheit. Sear for a few minutes to get a crust on the steak’s exterior. Once a crust has formed, turn the heat down to medium if cooking steak on a stovetop or move the steak to the indirect heat side of the grill when grilling. Continue cooking to the desired doneness. Teres major steak is juiciest and most tender when cooked to medium rare (135°F). Cooking time may vary depending on steak size and other factors. Use a meat thermometer to check the meat’s internal temperature. When the steak’s internal temperature is 5 degrees Fahrenheit below the desired doneness, remove the steak from the heat source and let the meat rest for at least 5-10 minutes.
How much does teres major steak cost?
Teres major steak is around $13 per pound. The prices may differ depending on the vendor. However, knowing it’s an exceptionally tender cut of meat, the price is relatively low especially compared to beef tenderloin.
Where can you buy teres major steak?
You can buy teres major steaks at your local butcher shop. There’s a chance you might get one; however, if not, you can buy it at a specialized online store.
Also known as
Teres major beef steak is also known as the mock tender, beef shoulder tender petite roast, bistro filet, and shoulder petite tender. Yes, it’s pretty confusing; however, if you have difficulties remembering the names, ask for petite tender steaks or teres major steaks.
Teres major is a tender steak that is packed with a fantastic flavor. What is impressive about this cut of meat is that it’s significantly cheaper than tenderloin steak, and it’s easy to cook. Grilled teres major steak is by far the tastiest. The blend of smoke from a charcoal grill and meat juice is hard to resist.
Is teres major a good steak?
Teres major is an excellent steak with a tender texture and great flavor. It’s considered one of the most tender cuts of beef after the tenderloin. However, even though tenderloin is more tender, it doesn’t have such a strong beefy flavor as teres major steak, and teres major costs less.
Is teres major same as filet mignon?
Teres major is not the same as filet mignon. Filet mignon comes from the tenderloin, while teres major steak is cut from teres major muscle located in chuck primal. However, both look very similar petite tender medallions are a bit smaller than filet mignon.