The teres major (aka teras major, petite tender, shoulder tender) is a relatively unheard of, but highly desirable cut.  Believe it or not, this muscle may be the second most tender cut after the tenderloin.

The reason why this 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 popularity because it provides a more affordable alternative to the prized tenderloin.

Not only do teres majors have a taste and texture similar to tenderloins, they’re similarly easy to cook.  You can either roast them whole or slice them into medallions for sautéing or pan roasting.

Grass-Fed & Pasture Raised
Silver Fern Farms Angus beef is grass-fed, raised free range on massive, pristine pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMO seeds are illegal there.

Because of New Zealand's moderate climate, these cattle are pasture raised year round, with free access to windbreaks and other structures for shelter from inclement weather.

Selected for Excellence
Silver Fern Farms is a co-op of small family farmers across New Zealand. The Angus program combines the Angus breed, renowned for superior marbling, flavor, and texture, with a grading system that ensures you get great beef every time. It has a clean, boldly beefy flavor without the heavy tallow characteristic of commodity beef.

Careful quality grading ensures it is consistently more marbled, tender, and flavorful than much of the grass-fed beef available in the US.

Healthier
Not only is grass fed-beef more humane, it's better for you too. Grass-fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.

Store grass-fed teres majors in your refrigerator. 

For long term storage they can be frozen (freezing in their vacuum packs will help preserve quality).

Teres majors can be cooked whole as a small roast or sliced into medallions (petite filet steaks).  Like filet mignon/tenderloins, they work well with sauces, but can also be marinated, rubbed or simply seasoned with salt & pepper.

Steak Recipes
Roast Recipes
Meat & Seafood Sauce Recipes
How to Tell Meat Doneness By Feel

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

If you’ve sliced your teres major into medallions, they probably only need to rest for about 5 minutes.

Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above