Teres Major

Boshizzle · Aug 31, 2014

I have been looking for a cut of beef called teres major for a long time. It's a cut of chuck and is often sold in restaurants as tenderloin medallions even though it's chuck. Some places call it mock tenderloin. There are only two of these muscles per cow and most are purchased by restaurants before they can get to consumers directly. However, over the weekend, I found two of them. The best part? They were only $5.48 per pound!

This cut of beef is really good and rivals tri-tip, IMO. I cooked this one at 250F for about an hour and 10 minutes. I didn't keep track of time just cooked it until it reached 130F internal and pulled it and let it rest. If you are lucky enough to find this cut BUY IT! It's really tasty and is cheap for a quality cut of beef nowadays.

Grimm5577 · Aug 31, 2014

Looks good from here. whats the rub you got going on it? SPOG? or Montreal style maybe?

Boshizzle · Aug 31, 2014

Sat, pepper, granulated garlic.

Bonewagon · Aug 31, 2014

That looks fantastic! I've noticed Phubar cook it, but I've not seen it around here. I'll have to keep an eye out for it.

Pyle's BBQ · Aug 31, 2014

It is also called a petite shoulder tender. We have a store here that sells them whole. You are right, it is a very good cut of meat.

ShencoSmoke · Aug 31, 2014

Beautiful!

IamMadMan · Aug 31, 2014

Awesome... Look at those juices run.....

landarc · Aug 31, 2014

That looks great, I see them from time to time, never at that price.

Stingerhook · Aug 31, 2014

This post will give me something to look for @ the store. Nice lookin cook.

BDAABAT · Aug 31, 2014

Good looking cut o beef! Will definitely be on the look out.

Bruce

loco_engr · Aug 31, 2014

I saw this cut mentioned on another forum and contacted 2 meat locker plants around here.
I sense they have never heard of it. :sad:
Living in a 1 horse town is definitely the ****z!

qman · Sep 1, 2014

Stingerhook said:
This post will give me something to look for @ the store. Nice lookin cook.

Ask at your local Publix meat department. Best to ask the meat department manager. Publix usually will have it listed as mock tenderloin.

BBQ_MAFIA · Sep 1, 2014

Looks delicious.

Phubar · Sep 1, 2014

That's a nice cut indeed.
Most of the time I cook them for catering gigs...it's not expensive over here and people love it.
Looks like yours got a little Phat on there?
Over here they are very lean.

jeffreywp1 · Sep 1, 2014

That looks very tasty! If one was to buy a whole chuck roast, would the teres major be worth removing?

scaramoche · Sep 1, 2014

If it helps any with your butcher or store give them this information:

NAMP # 116B. Chuck, Chuck Tender. (Mock Tender) 15-21lbs.

It might help.

mike-cleveland · Sep 1, 2014

Over here I see them listed as petite tenders. I pick them up when they are on sale for $5 per pound.

From wikipedia:

A shoulder tender[1][2] also called beef shoulder petite tender,[3] beef shoulder tender petite roast,[4] bistro filet, rat or teres major steak[1][2] is a US cut of beef of the teres major muscle from the blade of the shoulder (chuck). It is one of the most tender beef muscles and is said to be "white-tablecloth quality",[1][5] being a similar quality to filet mignon, but less expensive.[6] It is seldom used, as it requires skill to extract.[1] It is known as petite tender medallion, petite tender[4] or tender medallions if sliced into medallions (after being roasted or grilled whole).[3][5] It is shaped like a pork tenderloin,[5] and weighs 8 to 10 ounces (230 to 280 g).[3]

http://en.wikipedia.org/wiki/Shoulder_tender

mchar69 · Sep 1, 2014

NAMP # 116B. Chuck, Chuck Tender. (Mock Tender) 15-21lbs.

I'm getting #114F here - (?)

[http://www.beefboard.org/library/files/BeefCutsGuide.pdf]

Chuck
29% of Carcass
Weight
(lbs.)
Percent of
Chuck
Subprimal
IMPS/NAMP
Cut
Item
IMPS/NAMP
37.9
16%
Chuck Roll 2x2
116A
America’s Beef Roast
116D
Chuck Eye Steak
1116D
Boneless Country-Style Ribs
1116D PSO2
Under Blade Pot Roast
116E
Under Blade Steak
1116G
7.0
3%
Under Blade
116G
Edge Roast
116G PSO1
2.8
1%
Chuck Short Ribs
130
Bone-In
130
Boneless
130A
6.3
3%
Chuck Tender
(Mock Tender)
116B
Mock Tender Roast
116B
Mock Tender Steak
116B
10.3
5%
Clod Top Blade
114D
Top Blade Steak
1114D
Flat Iron Steak
1114D PSO1
14.7
6%
Clod Heart
114E
Shoulder Center Roast, Bnls
114E
Shoulder Center Steak, Bnls
1114E
2.1
1%
Clod Teres Major
114F
Shoulder Petite Tender
114F
Petite Tender Medallions
1114F
117.6
50%
Stewing/
Ground Beef Trimmings
135A
136
Boneless
135A
Lean
135A
Cubed
135A

Bigdog · Sep 1, 2014

On grill night at All Things BBQ we cut a chamber inside and stuff them with a crab meat concoction. Awesome!

HoDeDo · Sep 4, 2014

Teres Major, Petite Tender, Shoulder Tender is that "114F" cut noted above.
It is essentially the muscle that stabilizes opposing forces in the shoulder clod. Very minimal use, so very, very tender. And has the look/consistency of a filet when you cut it into medallions. I have had people not be able to tell the two apart when cooked in front of them.

It is a great cut of meat, and inexpensive as noted. We cook them whole and shave them off with some whiskey peppercorn sauce over the top, or cut into little medallions that we butterfly open and wrap with bacon. for a "steak" experience. Good stuff!

I am pretty sure if your butcher doesnt carry them, that you can order online from Creekstone Farms. In Wichita, ATBBQ brings them in. In KC, several area butchers can get them.

Teres Major

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Babbling Farker

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is one Smokin' Farker

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Babbling Farker

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