THE BASICS & BEYOND
The teres major muscle comes from the scapula/blade of the shoulder (chuck primal). It is produced when making the heart clod. The muscle fibers on this small, cone-shaped cut run parallel to the long axis of this muscle. Almost as tender as filet mignon, with slightly more fat, and thus more flavor.
Barry Miles, Sterling Silver Chef
“I’ve been experimenting with spice blends, adding them to pickled items and roasted/grilled meats to give them a different, unique flavor profile. A couple examples are Berbere, Ras El Hanout and Togarashi.”
History of the Cut
This is a quality cut that many butchers and chefs are more familiar with. Possibly because it’s about half the cost of tenderloin. Recently, it’s been a favorite within the chef-turned-butcher movement. Taking more time and skill to create this cut (versus a whole shoulder clod) it can be harder to find.
Grill / Broil / Skillet / Smoke / Roast / Sous Vide