Teres Major

This cut is readily available n both the Asheville and Charlotte Location.

Teres Major

The Teres Major steak, also known as the "petit tender" or "bistro filet," is a rare and exceptional cut, with only one or two found on each steer. Once you taste this outstanding steak, you'll likely forget everything else. Known for its Tenderloin-like texture and tenderness, this butcher's favorite offers more than just tenderness—it boasts intense flavor derived from the beef's pasture-raised lifestyle and our three-week dry aging process. Ideal for the holidays as a centerpiece, this cut is sure to impress your guests and elevate any meal.

Cooking Notes

For cooking Teres Major, opt for high heat and quick cooking. Season the outside with salt and pepper, then preheat grape seed oil in a pan until hot. Cook the steak turning frequently, aiming for rare to medium rare doneness. After resting, slice the steak and sprinkle with flake or finishing salt for added flavor.

How to Prepare

Grilled

Skillet

What to Expect

The Teres Major is a prized butcher's cut from the shoulder of the cattle. The muscles surrounding this small piece of meat develop from the animal's active life on pasture, resulting in exceptional flavor. Harvesting these small steaks requires considerable effort (yielding only 2 lbs from every 1,200 lbs beef!), but the quality makes it truly worthwhile!

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