Teres Major

Alt Names: PETITE TENDER, SHOULDER TENDER
French: Teres major  |  Spanish: Teres mayor

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 flavour.

*Only available in the US.

Schedule A Cutting
Sterling Silver Teres Major Beef Cut

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 flavour profile. A couple of 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 favourite 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.

Classic Preparation

Grill / Broil / Skillet / Smoke / Roast / Sous Vide

In The Kitchen

Modern Steakhouse

Sharing Among Chefs: A Fellowship of Flavour

Even though most chefs find themselves competing against other chefs for the eyes and taste buds of customers, they tend to share a unique fellowship based on a common love of food and its ability to excite, please and satisfy. This bond of culinary inspiration is why many chefs are quick to share their time and perspectives, whether it’s participating in industry events, working with suppliers, exchanging insights through foodservice media or just having a friendly conversation about the newest food trends.
Modern Steakhouse

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Podcast

Women In Culinary Roundtable | Listen Now!

In a special episode of In The Kitchen With Sterling Silver, Chefs Sera Cuni, Janet Bourbon and Heather Kurosz join Chef Pete Geoghegan for a memorable roundtable discussion centered around the topic of Women in Culinary. 
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Making Use of Excess Beef Tallow

For chefs of successful kitchens, avoiding waste is never far from mind. One beef byproduct that has extensive potential is strained and rendered fat—or tallow.
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Serving the Strip Loin as a Roast

The strip loin, also referred to as the Kansas City strip, Manhattan filet, New York strip and petite strip, is a boneless muscle taken from the top loin. Though best known for being menued as a steak, it’s tenderness and ample marbling allows it to be enjoyed as a roast as well.
 

5 Ideas for Menuing Beef for Brunch

Replacing lunchtime on Friday, Saturday brunch is now restaurants’ busiest daypart, a result of more professionals working—and eating—from home during the week. This shift allows restaurants to become more imaginative with brunch menus to attract hungry guests. As beef continues to be a long-time customer favorite, here are five ideas for incorporating the protein into your brunch menu.
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