What Is Teres Major?
I spoke with Chris Mata, Executive Chef of Pappas Bros. Steakhouse in Dallas, Texas, and he explained that the teres major is a small muscle located inside the shoulder, or chuck, of the steer. “It’s often referred to as the “petite tender” because it shares many of the tenderness characteristics of tenderloin while offering a more robust beef flavor,” Mata explains. “I enjoy working with teres major because it offers an excellent balance of tenderness, flavor, and value.”
Each steer only yields two teres majors, so it’s considered a specialty cut, but despite the limited availability, it’s still considerably cheaper than the comparable tenderloin ($10 to $15 per pound for teres major compared to $20 to $40 or more per pound for tenderloin).