American Wagyu Black Grade

Teres Major

$48.00
American Wagyu Black Grade

Teres Major

$48.00
Description

The teres major is a seldom used muscle in the shoulder that is almost as tender as filet mignon. The Snake River Farms teres major is American Wagyu beef which makes it an especially delicious cut.

Average weight: 2 lbs.

  • Buy 4 for $45.60 each and save 5%

Description

The teres major is a favorite in the Snake River Farms office due to its tender texture and rich flavor. This naturally tender cut is not easy to find since it requres a skilled butcher to extract it from the shoulder clod, but it's well known by butchers, beef insiders and uber-foodies. Like the popular, and more expensive, tenderloin, this is a little used muscle so it is naturally very tender. Each teres major is shaped like a small tenderloin roast and can be cooked or grilled whole, then sliced into medallions. It can also be used for upscale kabobs, fajitas or other ethnic dishes. No matter how you prepare it, you’ll be amazed at the tender texture, rich flavor and delicious eating experience.

 

Beef Grading 101

This teres major is American Wagyu Black Grade, rated 6 to 8 on the Japanese Beef Marbling Score (BMS)

Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.

All Snake River Farms American Wagyu beef grades above Prime. Special breeds of cattle like Japanese Wagyu are capable of producing marbling beyond their American counterparts. To grade this high level of marbling, we adopted the Japanese Beef Marbling Score.

Using BMS, beef marbling is measured on a scale from 1 to 12, with a 1 being Select beef and a 12 being the highest level of marbling possible.

BMS 4 to 5     USDA Prime

BMS 6 to 8     SRF Black Grade

BMS 9+           SRF Gold Grade

Black_Chart_Final

Meatology

Chuck_Primal_

The teres major is skillfully extracted from the beef chuck or shoulder. The primal is often referred to as the clod or shoulder clod and consists of a large number of muscles. Teres major is the name of the muscle where this tender cut is sourced. 

Fast fact: The teres major is also known as the petite tender. 

Our Favorite Recipes

cooking-style https://www.snakeriverfarms.com/static/version1606307149/frontend/Folio3/agribeef/en_US/wysiwyg/recipe-detail/difficulty-icon.svg

Marge Perry and David Bonom

Marinated Roast Picanha with Charred Scallion and Garlic Oil

  • 2 to 2.5 hours
  • 8 SERVINGS
cooking-style https://www.snakeriverfarms.com/static/version1606307149/frontend/Folio3/agribeef/en_US/wysiwyg/recipe-detail/difficulty-icon.svg

Chefs Marge Perry and David Bonom

Grilled NY Strip Steak and Filet Mignon with Citrus Caper Herb Sauce

  • 1 to 1.5 hours
  • 4 - 6 SERVINGS

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