Snake River Farms Teres Major
In a recent unofficial poll of people in our office, the Teres Major was voted “Most Favorite Cut of Beef.” You might not find the Teres Major at your local grocery store, but it’s well known by butchers, beef insiders and uber-foodies. It’s an uncommon item because it requires a skillful touch to cut if from the chuck (also known as the shoulder). 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.
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full bodied flavbor
mesquite smoked these steaks and grilled to a fine medium rare. very tender with a robust beef flavors. to me, better than filet mignon.
Posted 5/9/2018 by ronald
Outstanding for grilling
This was by far one of the best cut of meats I have ever cooked on my green-egg. The flavor, marbeling, and tenderness of the meat makes the tres major a must have for us!
Posted 3/19/2018 by Kaveh F
Lotta bang for the buck
These may not be quite as tender as filet, but they are not $100 a pound either. On the other hand they are beefier and more succulent.
I thawed, rinsed, and dried each steak. Then put each in a plastic bag, salted and peppered, for 24 hours in the first case, 48 hours in the second.
Sous vide at 124 for first one, then seared on the gas barbie for 1 minute per side (there are four of them). Delicious and interesting.
I felt 124 was a bit low, however, because the marbling did not seem to be fully mobilized. So the second one went in at 128, then seared. It was even better. It was just as juicy as the first, but more succulent and more tender as well. It truly met the expectation of being the "second most tender cut of the beef", with the addition of a pleasant robust flavor.
I've tried a number of internet beef suppliers, including one operated by a world famous NYC restaurant, and can only conclude SRF has its act together in a way that consistently yields a better product at a better price.
Posted 3/3/2018 by John
I used the reverse sear (pre-salted on a rack in 250 degree oven to 130F then seared in a hot wok with a bit of evoo and butter. The wok fit the contour of the roast beautifully concentrating the heat on the thickest part. Sliced and served with hollandaise sauce on the side. A real winner.
As described, the teres major is a more flavorful tenderloin shaped roast at a very reasonable price. Thank you for making it available.
Posted 2/21/2018 by pdonphillips
Ordered this for a pop up dinner and my guests were blown away. They were a little smaller than I thought on the picture but there were tender and delicious. I’d order these over a filet any day. Amazing!
Posted 2/13/2018 by Jeremy