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.
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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.
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Learn more about Silver Fern farmers.
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