Teres means rounded in Latin, but you might forget that, your name, and everything else once you take a bite of this steak. This incredible butcher's cut is also known as the "petit tender" because the texture so closely resembles that of Tenderloin. Tenderness isn't all this cut has to offer, though: It had an intense flavor thanks to the beef's pasture-raised lifestyle and our two week dry aging process.
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 lb 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.