Teres major

Teres Major (Petite Tender): The Butcher's Hidden Gem and Chef's Secret

Teres Major Steak is a unique beef cut, known as Petite Tender. It comes from a small, rarely used shoulder muscle. This specific segment accounts for its exceptional structure – almost as tender as tenderloin, yet as intense in flavor as the best rib cuts. It barely works during the animal's life, making it free of tough structures typical of other shoulder parts. It is an ideal proposition for those seeking a lean yet juicy steak.

Provenance and Farming Model (USA Black Angus)

Our Teres Majors come exclusively from the renowned Creekstone Farms in Kansas (USA). The Black Angus beef is raised without GMOs, antibiotics, or hormones. The USDA CHOICE certified quality guarantees marbling and overall quality. We focus on aged meat, which matures for up to 40 days using the wet-aged method, developing the full flavour and preserving maximum juiciness.

Important Questions – Meritorious Answers

What does Teres Major taste like? It is clean, subtle meat, with a slightly buttery aroma. In taste, it resembles tenderloin, but it is significantly more affordable. It does not require marinating – salt, pepper, and a touch of oil suffice.

How to prepare? Best grilled whole or in the form of medallions. Season with salt and pepper, heat the grill to 230–250°C, and grill for 2–3 minutes per side. Let the meat rest for 5 minutes after cooking – the juices will redistribute evenly.

Ideal Doneness: Due to its tenderness, it tastes best at medium rare. Medium Rare is 54–57°C. Always use a thermometer.

What distinguishes Teres Major? Low fat content, high tenderness, and excellent price-to-quality ratio.