And The Results Are In -- "This Cut Is Amazing!" -- June 10, 2020

A couple of readers and I have been talking about grilling teres major. The reader who brought it to my attention mentioned they had it again this week and continue to really enjoy it. Another reader, a real grill master / a Weber aficionado said he had not grilled teres major before but was always looking for something new.

He ordered teres major from Snake River Farms about a week ago, and coincidentally it arrived today:

And tonight, just moments ago, he sent this photograph and this comment: "This cut is amazing!"

Wow, is that not impressive!

In the upper midwest, your butcher may know it as chuck-eye. It comes from the shoulder (chuck) of the steer, but it's an elongated muscle that is a pain for the butcher to separate out from the rest of the shoulder, so one seldom sees it (at least based on what others have said). On a transverse cut of the chuck, the teres major looks like the eye -- or the center -- and thus chuck-eye.

At least that's my understanding.