The Double R Ranch teres major, also called the shoulder tender, is beefy with an appetizing yielding texture. The USDA Choice grade offers a good value for this uncommon steak. Average weight is 1.25 lbs.
The Double R Ranch teres major, also called the shoulder tender, is beefy with an appetizing yielding texture. The USDA Choice grade offers a good value for this uncommon steak. Average weight is 1.25 lbs.
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Chefs and butchers discovered the teres major many years ago, but it’s a delicious cut to add to your steak shopping list. Each teres major is shaped like a small beef tenderloin and can be cooked or grilled whole and then sliced across the grain into round medallions.
This naturally tender cut requires a skilled butcher to extract it from the shoulder muscles, so it is not commonly found in grocery meat cases. The teres major is tender with a lot of beef flavor. It’s delicious with just salt and pepper, but this steak works well with your favorite seasonings and sauces.
Average weight: 1.25 lbs. Each package contains 2 steaks.
The teres major is naturally tender and is best cooked to medium rare.
Be sure to completely thaw your steak before cooking.
Internal temperature is the most accurate way to know if your steak is done. Use a good quality thermometer to monitor your steak.
Rest your teres major at least 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed.
Slice against the grain at 90° to the direction of the muscle fibers. The grain on a teres major runs the length of the steak.
Finish your steak with a light sprinkle of flaky salt for a nice presentation and an appetizing salty crunch.
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
Details
Chefs and butchers discovered the teres major many years ago, but it’s a delicious cut to add to your steak shopping list. Each teres major is shaped like a small beef tenderloin and can be cooked or grilled whole and then sliced across the grain into round medallions.
This naturally tender cut requires a skilled butcher to extract it from the shoulder muscles, so it is not commonly found in grocery meat cases. The teres major is tender with a lot of beef flavor. It’s delicious with just salt and pepper, but this steak works well with your favorite seasonings and sauces.
Average weight: 1.25 lbs. Each package contains 2 steaks.
Cooking Tips
The teres major is naturally tender and is best cooked to medium rare.
Be sure to completely thaw your steak before cooking.
Internal temperature is the most accurate way to know if your steak is done. Use a good quality thermometer to monitor your steak.
Rest your teres major at least 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed.
Slice against the grain at 90° to the direction of the muscle fibers. The grain on a teres major runs the length of the steak.
Finish your steak with a light sprinkle of flaky salt for a nice presentation and an appetizing salty crunch.
Beef Grading
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
Ranch to Table
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RANCHING
CATTLE FEEDING
BEEF PROCESSING
Chuck
This large primal is in the shoulder area of beef cattle and produces cuts known for their beefy flavor. The chuck is generally associated with roasts for slow-cooking; however, it also yields tender, grill-ready cuts including the flat iron and teres major.
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Frequently Asked Questions
What is teres major steak?
Cut from the beef chuck, teres major is a juicy muscle from the shoulder near the top blade. It offers versatility and an upscale plate presentation similar to the beef tenderloin (filet mignon). The teres major is also known as the chuck shoulder tender, petite tender medallions or shoulder tender medallions.
What is the difference between USDA Choice and Prime beef?
The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Choice and Prime, respectively.
Where is teres major steak?
Teres major steak is located in the chuck, or shoulder, of beef cattle.
Overall rating: 4.8 / 5 from 110 reviews.
AI Generated Review Summary
The Teres Major is a tender and flavorful beef cut, appreciated for its excellent taste and tenderness. It is a premium option for steak lovers, requiring a skilled butcher to extract from the shoulder muscles. Ideal for grilling or cooking whole and slicing into medallions.
"We grilled the cut rare - medium rare and the flavor was delicious and cut was lean." — Jan M.
"Love this cut, tender with great flavor." — Vincent M.
"This is my favorite cut and you guys are my favorite place to get it from!" — Stacy L.
Reviews
My favorite cut and first
"My favorite cut and first time trying it from snake river. Highly recommend if you haven’t tried Teres Major."
— Michael F. (5/5)
Havent tried it yet, I
"Havent tried it yet, I wish both pieces were in seperate pkg's. Need ti thaw both for one meal. Ribs were good."
— P M. (5/5)
Just ate this today and
"Just ate this today and it was a big hit with the family. We grilled it and used a reverse sear method. It was a perfect mid-rare and served as medallions. Tender and with great flavor. Putting this cut on our list to reorder!"
— Mario S. (5/5)
We love this cut from
"We love this cut from SRF because it’s a good meal for a couple of days for the two of us and it’s delicious plain or marinated. I gave it 4 stars because lately it’s been delivered with quite a bit of silver skin and we need to trim it ourselves. It remains one of our favorites still."
— Ronald H. (4/5)
This cut is a bargain
"This cut is a bargain price and terrific flavor!"
— Jay A. (5/5)
Haven’t eaten it yet. But
"Haven’t eaten it yet. But have had it before so I am sure it will be good."
— Tom B. (5/5)
It was super delicious and
"It was super delicious and tender @"
— Dane A. (5/5)
First time grilling this cut.
"First time grilling this cut. Easy prep and cooking makes the Teres Major a regular in the rotation. What a pleasant surprise. So tasty! The easy of prep and cooking makes this a go to."
— Leslie S. (5/5)
Incredible! Every cut I ordered
"Incredible! Every cut I ordered has been like butter!"
