Teres Major

Approximately .5-1.5 lbs.

Teres major, also known as the petite tender or shoulder tender, is a relatively small and tender cut of beef that comes from the shoulder area of the cow.

Teres major is located in the shoulder area of the cow, specifically in the chuck primal. It is situated near the shoulder blade and lies adjacent to the larger and more well-known muscle, the chuck eye roll.

Teres major is prized for its tenderness and fine texture. It has a melt-in-your-mouth quality similar to that of the beef tenderloin, which is one of the most tender cuts of beef.

Teres major is best cooked quickly over high heat to medium-rare or medium doneness. It can be grilled, pan-seared, broiled, or cooked sous vide. Due to its tenderness, it is important not to overcook it, as it can become dry and lose its juiciness.