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The teres major is a hidden gem in the world of beef cuts, often overlooked by home cooks but cherished by professional chefs. This exceptional piece of meat, nestled in the chuck section of the cow, offers an incredible combination of tenderness, flavor, and versatility that sets it apart from more common steak cuts. Also known as the shoulder tender or petite tender, the teres major is a culinary treasure waiting to be discovered by beef enthusiasts.
Understanding the Teres Major: A Butcher’s Best-Kept Secret
The teres major is a small, lean muscle located near the shoulder blade of the cow. Ranking as the second or third most tender cut of beef, it rivals even the prestigious beef tenderloin in its delicate texture. What makes this cut truly special is its unique characteristics:
- Exceptional Tenderness: Despite coming from a well-used muscle, it offers a buttery-soft eating experience
- Rich Flavor: Unlike tenderloin, the teres major has more complex, beefy notes due to increased blood flow
- Compact Size: Typically weighing around 200-300 grams, it's perfect for intimate meals
Culinary Versatility of Teres Major
Chefs and home cooks alike appreciate the teres major for its remarkable cooking flexibility. Whether you’re pan-searing, grilling, or broiling, this cut responds beautifully to various cooking methods. The key is to handle it with care and respect its delicate nature.
Cooking Techniques
To unlock the full potential of teres major, consider these expert cooking tips:
- Dry Brining: Salt the meat and let it rest in the refrigerator for 2-4 hours before cooking
- Temperature Control: Cook to medium-rare (around 57°C) for optimal tenderness
- Resting Period: Allow the steak to rest for 5-10 minutes after cooking to redistribute juices
Nutritional Profile
The teres major isn’t just delicious—it’s also nutritionally impressive. A 100-gram serving provides:
| Nutrient | Amount |
|---|---|
| Protein | 22 grams |
| Calories | 151 kcal |
| Zinc | 4 mg |
| Iron | 2 mg |
🥩 Note: Always trim any silver skin before cooking to ensure the best texture and flavor.
Selecting and Preparing Teres Major
When purchasing teres major, look for cuts with a consistent color and minimal visible fat. Ask your local butcher for recommendations, as this cut isn’t always readily available in standard grocery stores. Some alternative names to request include shoulder tender, petite tender, or bistro filet.
The journey of discovering teres major is a culinary adventure that transforms an overlooked cut into a star of the dinner table. Its combination of tenderness, flavor, and nutritional value makes it a must-try for any beef lover seeking something beyond the traditional steak cuts.
What makes teres major different from other beef cuts?
+Teres major is uniquely tender and flavorful, ranking second or third among the most tender beef cuts. It offers a rich beef flavor while maintaining an incredibly soft texture.
How should I cook teres major?
+Pan-searing and grilling are ideal methods. Cook to medium-rare (around 57°C), and always let the steak rest for 5-10 minutes after cooking to ensure maximum juiciness.
Where can I find teres major?
+Specialty butcher shops or high-end meat markets are your best bet. You can also ask your local butcher to source this cut, as it’s not typically found in standard grocery stores.
