Teres Major Steak

There are many reasons to love teres major steaks. They are tender, flavorful, and have a rich beefy taste that is perfect for grilling. And if you compare it with other cuts of steak like sirloin or flank steak, which have much more fat marbling through them, then what differentiates a teres major steak from these other types is its uniformity in texture.

What is a Teres Major Steak

Also called Mock Tender, the Teres Major steak is sourced from an unidentified muscle found in the steer’s chuck roll.

What is a Teres Major Steak

Additionally, it is known to for its tender shoulder. Because meat cutters seldom attempt separation from the Teres Major, they have been relegated to the exclusive realm of experienced butchers with the patience to cut them properly.

They’re a great substitute for tenderloin, which is very costly. When grilled or roasted whole, then sliced and served at a medium-rare temperature.

How to Cook Teres Major Steak

Salt The Beef

The secret to a great Teres Major (or any other cut of beef, for that matter) is to season your beef at least four hours before cooking. The salt is absorbed by the flesh, which then draws the juices contained inside the meat to the surface. The salt is then dissolved in the fluids flowing from the animal, forming a brine that is subsequently absorbed. Finally, it prevents the fluids from leaking out when you cut into it after the resting time, making it more succulent and tender.

Roast/Grill Teres Major

30-45 minutes before cooking, remove the Teres Major from the refrigerator and allow it to come to room temperature. Barbecuing or grilling the meat are the two most preferred ways of cooking. We choose to grill it, but the choice is completely yours! If you use either technique, ensure that your internal temperature is at least 120 degrees Fahrenheit for rare, 130 degrees Fahrenheit for medium-rare, and 140 degrees Fahrenheit for medium. Allow 7 to 10 minutes for the meat to rest.

Make Soubise

This is the most thrilling part. Combine the tallow chopped onion, bay leaves, and tallow in a small skillet over medium-high heat. Cook, stirring occasionally, until the onions are smooth and tender. After removing the bay leaf, place the onions, salt, and cream in a blender. After that, combine all of the ingredients until completely smooth. We suggest blending for at least three minutes to get the desired consistency. After that, drain the soup and discard any unblended onion bits.

Slice And Plate

After a few minutes of rest, finely slice the Teres Major into medallions. Arrange the beef fat and EVOO drizzle on a dish first, followed by the beef medallions. Add some parsley for garnish and color. Serve and have a good time!

Where To Buy Teres Major Steak

This is a premium cut that your butcher will usually need you to buy in advance. If you reside in the United States, you may ask about the Teres Major or Petite Tender with your butcher.

The simplest way to get a Teres Major is to place an online order.

Snake River Farms

These Snake River Farms Petite Tender steaks are among the finest steaks available anywhere in the globe.

Snake River Farms sources its meat from American Wagyu cattle, which are related to Japanese Kobe cattle. The marbling on these steaks is amazing. Wagyu beef consistently outperforms Prime and is a delicacy that everyone should have at least once.

If you’ve ever considered eating American Wagyu, this is one of the most affordable and delectable ways to do it.

Porter Road

If Waygu beef is out of your price range, consider Porter Road.

Porter Road is an excellent business headquartered in Nashville that buys cattle from small farms in Tennessee and Kentucky.

Cattle are reared and grazed outside on these small farms and are handled with respect. If you’re worried about the manner in which your meat was produced, this is the place to contact.

These cattle are available in Black and Red Angus, which are Waygu’s most appropriate alternatives.

Porter Road is a tiny family-owned business that cuts all of its steaks by hand. They exclusively serve steaks with the maximum amount of marbling possible.

When you make a purchase at Porter Road, you will get a delicious steak from a cow raised in the traditional manner.

FAQs

Is teres major steak tender?

Yes. It’s a delectable and very tender steak made from the chuck main muscle. The steaks are cut from a single muscle and weigh about 1 pound. Each head of cattle has just two steaks.

What Does Teres Major Steak Taste Like?

The meat cut has the flavor of a beef tenderloin or a tiny tender cut. It is fattier than a filet mignon, which enhances the flavor. While it lacks the softness of the finest filet, it is bursting with flavor.

Filets are usually wrapped in bacon for a reason: to give weight to the meat. There is no possibility of finding fat on the teres major steak since it cooks very nicely on its own. Many people think it tastes similar to a combination of tenderloin and filet.

What is another name for teres major steak?

The teres major is sometimes called as the shoulder tender, mock tender, or petite tender, but I like the term teres major since it sounds more sophisticated. This cut is made from the shoulder of the steer’s chuck.

Is teres major expensive?

Teres major is often less expensive than tenderloin. To provide an apples-to-apples comparison, a pound of American Wagyu tenderloin from Snake River costs about $50. The main teres is about $24 per pound. If you locate it at your neighborhood butcher, you’ll see that it’s approximately half the price of tenderloin or filet.

Conclusion

We hope you’ve found this guide to the teres major steak helpful. If not, have a look at our other blog posts for more information on how to cook meat and other proteins. For anyone who is interested in trying out this new cut, we recommend that you order it from online meat delivery services as we mentioned above so that your package will be delivered straight to your door with no waiting time or hassle! The next time you are planning an easy meal made up of just protein, give the teres major steak a try.

Mikayla Novak
Mikayla Novak

Mikayla Novak is a foodie at heart, who’s been chasing her passion for all things culinary since the age of 12. She is currently the Food Editor for Hogshead Tavern where she oversees menu development and provides editorial direction to their team of talented chefs. Mikayla enjoys developing new recipes using seasonal ingredients from local farms and has a special talent for pairing wine with every dish on the menu.

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