The Teres Major is a butcher's cut from the shoulder of the cattle. The muscles around this small piece of meat are developed by the animal's active life on pasture, and because of this, the Teres Major has an amazing flavor. There's a lot of work that goes into retrieving these small steaks (we only get 2 lbs from every 1,400 lbs beef!), but it's so worth it!
This is a high and fast cook. Season the outside with salt and pepper and pre-heat some grape seed oil in a pan until it’s nice and hot. This cut takes under 10 minutes to cook and should be kept rare to medium rare. After resting, slice and sprinkle with some flake or finishing salt.