Reserve Grass-Fed Teres Majors
Approx. 18lbs Total
Teres majors (aka petite tenders, shoulder tenders) are a special small cut from the shoulder that has tenderness approaching the tenderloin. They’re a more affordable alternative to the prime steak cuts like striploins, tenderloins, etc.
Teres majors are considered a “new” cut because the techniques necessary to separate them from the shoulder easily and quickly were developed fairly recently.
The Top 4% - Graded for Unparalleled Quality
Silver Fern Farms’ 100% Grass-Fed Reserve Beef is amongst the finest beef New Zealand produces, representing around the top 4% of production. That makes it some of the very best grass-fed beef in the world.
Exceptionally tender and flavorful, this beef is hand selected according to the “Eating Quality” (EQ) grading system. The EQ System is a set of standards developed through a university study involving 13,900 taste testers across 17 cities tasting 97,000 samples in order to quantifiably determine what makes the best beef.
Farmers whose beef grades into the Reserve program are paid a premium and are given feedback allowing them to further improve the quality of their herd.
Grass-Fed & Pasture Raised
Reserve cattle are grass-fed & finished, raised free range on massive pastures, without hormone or antibiotic growth promotants. In addition, GMOs are illegal in New Zealand. Because New Zealand has such a mild climate, the cattle are on pasture year round, with free access to windbreaks and other structures in case of inclement weather.
Store fresh teres majors in your refrigerator until you need them. Freeze them for long term storage.
Store frozen teres majors in your freezer. Thaw them before cooking.
RECIPES & TIPS
Teres majors can be seared, roasted, cooked sous vide or grilled.
After cooking, whole teres majors should be rested (on a clean plate covered in foil) for about 10 minutes prior to serving or cutting – this will help ensure a more juicy, flavorful result. They will continue to cook a few degrees during the rest, so you may want to remove them from the heat a few degrees short of your target temperature.
Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above