USDA Choice Teres Major on wire rack and pan
USDA Choice Teres Major on wire rack and pan
Cooked and sliced Tere Major on plate with rosemary sprig
raw Teres Major on wire rack and pan

Teres Major

Double R Ranch

$27.00 $32.00

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.

Grade:
Beef Grading

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Namesake Brand

Namesake Brand

Sustainably Raised

Sustainably Raised

Family-Owned & Operated

Family-Owned & Operated

Details

Cooking Tips

Beef Grading

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. 

 

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RANCHING

CATTLE FEEDING

BEEF PROCESSING

beef-diagram

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.

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.

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