Please note that the Wagyu does not have a different label from our traditional beef. Our processor is currently unable to include "Wagyu" on the label; however, we are hopeful that our spring harvests will feature the Wagyu designation. We keep these cuts separate and will ensure you can distinguish them as well.
The Teres Major Steak, also known as the petite tender or shoulder tender, is a flavorful and tender cut of beef. It's a relatively small cut that comes from the shoulder of the cow and is often compared to the filet mignon due to its texture and tenderness. While it's not as well-known as other cuts like ribeye or sirloin, the Teres Major Steak is a hidden gem that's worth seeking out.
One of the reasons the Teres Major Steak is so tender is due to its location on the cow. It's located near the blade and shoulder of the cow, an area that is less worked and more tender than other parts of the animal. It's also a leaner cut of meat, making it a great option for those watching their fat intake.
When preparing a Teres Major Steak, it's important to keep in mind that it's a smaller cut, so it doesn't need as much cooking time as other cuts. It can be grilled, broiled, or pan-seared, and pairs well with a variety of flavors and seasonings. Some popular choices include garlic, rosemary, and black pepper.
If you're looking for a delicious way to enjoy a Teres Major Steak, try this recipe for Teres Major Steaks with Mushroom Sauce. Simply season your steaks with salt and pepper and cook to your desired level of doneness. For the mushroom sauce, sauté sliced mushrooms in butter and garlic, then add beef broth and a splash of red wine. Let it simmer until it reduces and thickens, then spoon it over your cooked steaks for a delicious and savory meal.
Want more? Here is a recipe for Herb-Crusted Teres Major Steak
Here is a recipe for Herb-Crusted Teres Major Steak:
Ingredients:
- 1 pound Teres Major steak from HM Cattle Company
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- Salt and pepper to taste
Directions:
- Preheat the oven to 400°F.
- In a small bowl, mix together the chopped rosemary, thyme, parsley, garlic, olive oil, salt, and pepper.
- Pat the Teres Major steak dry with paper towels and then generously coat both sides of the steak with the herb mixture.
- Heat a cast-iron skillet over medium-high heat. Once hot, sear the steak for 2-3 minutes on each side until a crust has formed.
- Transfer the skillet with the steak to the preheated oven and bake for 5-7 minutes or until the internal temperature of the steak has reached 135°F for medium-rare.
- Remove the skillet from the oven and let the steak rest for 5-10 minutes before slicing and serving.
This Herb-Crusted Teres Major Steak is a flavorful and easy recipe that showcases the delicious taste of the Teres Major. The combination of fresh herbs and garlic adds a burst of flavor to the steak, while the cast-iron skillet ensures a perfect sear and juicy interior. Serve this steak with your favorite sides for a hearty and satisfying meal..
