What Makes Teres Major the Best Steak You’ve Never Heard Of?
If you’ve ever stood at your grill wondering what cut to throw down next, let me introduce you to a well-kept secret from the back corner of the butcher's case: teres major. It might sound like something out of an anatomy textbook (and technically, it is), but don’t let that scare you off. This humble little muscle delivers big on tenderness, flavor, and value, everything we stand for at Keystone Natural Beef.
Where Does Teres Major Come From?
The teres major sits snug near the shoulder blade, part of the chuck primal. It’s one of the few muscles in that region that doesn’t get much work, which means it stays tender. It’s often compared to the filet mignon, and rightly so, I’ve had folks swear it’s even better. The challenge is it takes a skilled butcher to extract it properly. Lucky for you, we take that kind of care with every cut.
Why Is Teres Major So Rare?
Most big processors don’t mess with the teres major. It’s easier for them to lump it into ground beef or stew meat. But at Keystone, we believe in using the whole animal and honoring every cut. That means taking the time to carve out gems like this one—so you can enjoy the flavor and the story behind it.
How Should You Cook Teres Major?
Keep it simple. This cut shines with just a hot grill, salt, pepper, and maybe a brush of garlic butter right before it comes off the heat. Cook it like a tenderloin: medium-rare is the sweet spot. It only takes about 3-4 minutes per side over high heat. Let it rest a few minutes before slicing across the grain.
"I tell folks: teres major doesn’t need a lot of fuss. Respect the cut, and it’ll do the rest." —Billy
What Makes Keystone’s Teres Major Special?
At Keystone Natural Beef, every steer is raised on grass, without hormones, and finished naturally in the open air of Central Oregon. That means the flavor in every bite is honest and robust, the way nature intended. Our teres major steaks come trimmed and ready for the grill, so all you have to do is enjoy the rewards.
Is Teres Major a Good Value?
Absolutely. Pound for pound, teres major gives you filet-mignon tenderness without the premium price tag. It’s a favorite among chefs and butchers for good reason. Once you try it, it’ll be your new go-to for weeknights and special occasions alike.
How Can You Get Your Hands on It?
We offer teres major in limited quantities on our Keystone Natural Beef website. It’s a specialty cut, so when it’s available, don’t wait, stock up and stash a few in the freezer.
FAQ: Everything You Need to Know About Teres Major Steak
Q: Is teres major the same as petite tender?
A: Yes! Petite tender is another name for teres major. Same cut, same incredible tenderness.
Q: How does teres major compare to filet mignon?
A: It’s just as tender, and some say more flavorful due to its location near the shoulder.
Q: Can you sous vide teres major?
A: You sure can, just follow the same timing as tenderloin. Finish it on a hot pan or grill.
Q: Is it okay to marinate teres major?
A: Light marinades work fine, but you don’t need one. A little salt and pepper does the trick.
Q: Do you need to trim teres major before cooking?
A: Ours comes fully trimmed and grill-ready.
