Teres Major


Teres means rounded in Latin, but you might forget that, your name, and everything else once you take a bite of this steak. This is an incredibly tender cut with the great flavor of pasture-raised beef that we dry age for at least 14 days. If you love Filet Mignon, you will lose your mind when you taste a Teres Major.


In It?

meat location illustration

The teres major comes from the shoulder of the cattle, and out of the 1,200 pound animal, only two pounds of steak are yielded. The muscles around this small piece of meat get developed by the active lifestyle of our animals being pasture-raised, and because of this, the teres major muscle is amazingly flavorful, but extremely tender. There’s a lot of care that goes into retrieving this steak, 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.