Teres Major/ Petite Tender (Select Size)

Called by many names- Teres Major, Petite Tender, Bistro Filet- this delightful little muscle comes from the beef shoulder. It mimics the shape and tenderness of a tenderloin, at a much lower price point. Ours are smaller than conventional cattle and are absolutely perfect for single-serve steaks. Our recommendation is to crack on some salt and pepper, sear it on all sides at medium high heat, then lower the heat and cook until the internal temperature reaches your desired level of doneness, rolling or flipping frequently to ensure even cooking. Add some compound butter to the pan at the end, remove from heat and let it rest, then slice into mini-medallions. There are only 2 of these little steaks per animal, so they go fast!