| Size: |
24-32 Pieces (Approx. 19lbs total). |
| Features: |
Cleaned, Hormone & Sub-Therapeutic Antibiotic Free, Vacuum Packed, Frozen |
| Origin: |
USA |
The teras major (aka teres major, shoulder tender) is a relatively unheard of but highly desirable cut. Believe it or not, this short tenderloin-shaped muscle is the second most tender cut on the entire cow after the tenderloin!
The reason why the teras major is a comparatively “new” cut is that until recently it required a high level of butchery skill and experience to extract from the tougher shoulder muscles around it. Now that a better process has been discovered, it is rapidly gaining in popularity as people learn about it because provides a delicious alternative to the prized (and expensive) tenderloin.
Not only does it have taste and texture similar to the tenderloin, but the teras major is similarly easy to cook. You can either roast it whole or slice it into medallions for sautéing or pan roasting.
Kobe beef (aka wagyu beef) is from a breed of cow specially raised to increase its percentage of fat marbling to consistently high levels. More marbling leads to more flavor, tenderness, and moisture as the fat melts during the cooking process. Thus Kobe teras majors are much more tender and delicious than conventional beef.
Wagyu teres majors should be kept frozen until you are ready to cook them. For thawing tips, please read
Safely Defrosting Food for Maximum Flavor.
Treat teres majors as you would a (smaller) kobe tenderloin. They can be roasted whole, grilled whole, used to make beef Wellington, or sliced into individual medallions.
Grilled Teras Major Sandwich Recipe Try marinating teras majors before cooking them for additional flavor & moisture.
Basic Oil Meat Marinade RecipeIf Slicing into Kobe Medallions:
Kobe beef aficionados believe that the best way to prepare wagyu is to quickly sear it on a grill or hot preheated cast-iron skillet until a crust develops on the outside, leaving the center soft and barely cooked.
Three Techniques for Cooking SteaksHow to Tell Steak Doneness By FeelSteak Recipes
Teras majors, like tenderloins, are a good cut for pairing with sauces. Try serving your Kobe medallions with a pan sauce made by deglazing the pan you cooked them in with red wine, then simmering some finely sliced shallots in the resulting broth until softened. Once the sauce has thickened to your liking, taste it for seasoning and serve with your steak.
Meat, Poultry & Seafood Sauce Recipes
Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above
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