Beef Teres Major (FROZEN)

Comes from:

Deep in the shoulder. There are two small whole teres major steaks per animal.

Best cooking method:

This is the second softest steak, after tenderloin. And it is dramatically less expensive. It has a nice taste and doesn’t need much. Just salt and pepper and sear it on the stove top; it does not even require a transfer to finish in the oven.

Tips:

You may never see this in the vending machines as it sells out.

Similar cuts:

Tenderloin medallions.

Ordering Instructions:

The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.