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