Teres Major Steak | BMS7+ Wagyu

The "Petit Tenderloin" with a Big Flavor Profile

The Teres Major is a hidden gem in the world of premium beef, often referred to as the "petit tenderloin." It is the second most tender cut of beef, surpassed only by the Filet Mignon. While it shares the melt-in-your-mouth texture of a tenderloin, the Teres Major offers a much more complex and robust beef flavor. It is the ideal choice for shoppers who crave the tenderness of a filet but are often disappointed by its mild taste.

Sourced from a small, family-owned Wagyu program in the US Midwest, this BMS7+ Wagyu steak is aged for 30+ days to ensure a buttery, rich eating experience. The high marbling score (BMS7+) guarantees a luxurious texture that is both tender and deeply flavorful.

Sourcing & Quality

We partner with what we consider the best Wagyu program in the US. This small, family-owned company processes only 140–175 steers per week, allowing for meticulous care and attention to every animal. The genetics are superior, utilizing selective Japanese Kuroge Tajima bulls, and the animals are fed for longer periods at a slower pace than typical commercial programs.

• Source: US Midwest
• Grade: BMS7+ Wagyu
• Aging: 30+ Days for enhanced tenderness and flavor
• Cut: Teres Major (Shoulder Clod)

How to Cook It

The Teres Major is incredibly versatile and easy to prepare. Because of its tenderness, it requires minimal effort to achieve restaurant-quality results.

• Simple Seasoning: Salt and pepper are all you need to let the natural beef flavor shine.
• Roast or Grill: Cook it whole to your desired temperature. We recommend medium-rare to preserve its juicy, buttery texture.
• Sauce Pairing: Like a Filet Mignon, it pairs beautifully with rich sauces such as chimichurri, béarnaise, or a red wine reduction.

Watch this video for a step-by-step guide on how to prepare this cut:

How It Compares

Understanding where the Teres Major fits in your steak rotation helps you choose the right cut for the right occasion:

• vs. Filet Mignon: The Teres Major is nearly as tender but offers a much deeper, beefier flavor profile. It is often described as having "all the flavor of the chuck but actually edible."
• vs. Ribeye: While the Ribeye is known for its fat cap and rich taste, the Teres Major provides a more uniform tenderness throughout the cut with a refined, buttery texture from the Wagyu marbling.
• vs. Skirt or Flank: Unlike these tougher cuts that require marinating and slicing against the grain, the Teres Major is tender enough to be eaten in thick, juicy slices.

Frequently Asked Questions

What is the Teres Major cut?

The Teres Major is a small muscle located in the shoulder clod. It is the second most tender cut on the animal, often called the "petit tenderloin" because of its size and texture. It offers a unique balance of extreme tenderness and rich beef flavor.

What does BMS7+ mean?

BMS stands for Beef Marbling Standard. A score of 7+ indicates a high level of intramuscular fat, which results in a buttery, melt-in-your-mouth texture and enhanced flavor. This is a hallmark of premium Wagyu beef.

How should I store this steak?

Upon arrival, keep the steak refrigerated if you plan to cook it within 1–2 days. For longer storage, keep it frozen. Thaw in the refrigerator for 24–48 hours before cooking. Note: This item may be delivered frozen to ensure freshness and safety.

Is this cut suitable for beginners?

Yes. The Teres Major is very forgiving and easy to cook. Because it is so tender, it doesn't require complex techniques. Simple salting, grilling, or roasting to medium-rare yields excellent results.

Where does this Wagyu come from?

This Wagyu is sourced from a small, family-owned program in the US Midwest. The program is known for its selective genetics (Japanese Kuroge Tajima bulls) and careful feeding practices, processing only a small number of steers per week to ensure quality.

How does the aging process affect the steak?

This steak is aged for 30+ days. Aging allows natural enzymes to break down muscle fibers, increasing tenderness. It also concentrates the beef flavor, resulting in a richer, more complex taste profile compared to fresh, unaged beef.

What is the best way to season Teres Major?

Because of the high quality and marbling of this Wagyu, we recommend keeping it simple. Generous amounts of kosher salt and freshly cracked black pepper are sufficient. You can add herbs like rosemary or thyme during cooking for added aroma.

Can I use this cut for stir-fry or tacos?

While it is excellent as a whole steak, the Teres Major is also luxurious when sliced thinly for high-end stir-fries or tacos. Its tenderness means it cooks very quickly in a hot pan.

This item MIGHT be delivered frozen.