This is all started with a note from a long-time reader who shared with me her experiences with teres major, a very inexpensive cut of beef that, as she says, is a "kissin' cousin" to filet mignon.
I had long forgotten "teres major.' Vaguely from my days in human anatomy did it come back. But I had to look it up again.
It's a relatively small muscle in the human shoulder. It is best seen when standing behind the human specimen. The teres major helps stabilize the humeral head in the glenoid cavity -- helps keep the upper arm from dislocating from the shoulder which can be seen in acrobats and swimmers. It helps rotate the upper arm towards the chest and helps draw the upper arm toward the chest. When the arm is raised above the head, the teres major brings the arm down, and can help extend the lowered arm backwards.
Teres is Latin for "rounded, cylindrical," but also polished, smooth. A "terete" muscle has a smooth, circular cross-section, commonly, more or less, a tapering muscle.
Beef teres major is not going to be found at your typical grocer but specialty butcher shops may have it. The reader says she prepares it like she prepares prime rib. It's a nice alternative to rib-eye and less expensive the filet mignon: medium rare with a good crust.
By the way, a digression. There are those who feel filet mignon is over-rated; it is very, very tasty, of course, but being so tender it doesn't have the "chewiness" factor that many beef lovers enjoy.That was nice to read some years ago; I now no longer feel the "need" to order filet mignon to impress anyone.
But back to teres major.
From the Complete Carnivore:
The teres major is also called the shoulder tender, mock tender or petite tender but I like teres major since it sounds cooler.
This cut comes from the shoulder or chuck of the steer.
When most people think of the chuck they think of a chuck roast or a chuck steak which if a fairly tough cut that has a lot of connective tissue in it. As a result it is usually relegated to pot roast duty and I will say there are few things better than a nice pot roast.
But in the hands of a skilled butcher there are some individual muscles in the chuck that are very tender and flavorful on their own. Most teres major roasts are 12-16 ozs so they are a fairly small cut and it takes the hands of a skilled butcher to extract it from the chuck. This muscle helps connect the shoulder blade to the front shoulder of the steer and lives fairly close to the flat iron. It is called the “mock tender” because it resembles a smaller version of a tenderloin roast which is where the coveted filet mignon comes from. It is second only to the tenderloin when it comes to tenderness but I think it has a much better flavor than a tenderloin or filet.
Online retailers like Snake River Farms will probably be your best bet if you want to try this cut.So, let's check out Snake River Farms. And then search at that site for teres major. They write:
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.Pricing at the linked site.
So, it's a long, cylindrical, fairly small, under-used muscle of the steer's shoulder. It is second in tenderness only to the tenderloin. Because of it's long, cylindrical shape, when cut transversely, makes for great small-to-medium sized medallions.
A huge "thank you" to the reader for taking time to introduce me to this cut of meat.
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For The Archives
Later, back on June, 14, 2020, I tracked down two strips of Teres major. Here in north Texas they are called SW Grillers by at least one outlet.
Eighteen minutes, indirect heat, near hot coals. Smaller cut of meat, should have gone with sixteen minute. Pepper and sea salt rub. That was it. I wonder what a bit of butter on the meat before applying salt/pepper would do?
This compares favorably with filet mignon. At the time these photos were taken, filet mignon was selling for $29.99 / pound at the same store where Teres major was selling for $7.99 / pound.
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