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The Teres Major is the second most tender cut of beef, only second to the Filet Mignon. It looks and is about the size of a pork tenderloin, so it is like a petit tenderloin. Unlike the tenderloin it is much more flavorful, it is a lot more complex. It is melty tender and super tasty.
Salt and pepper it and then roast or grill it whole to your desired temperature (we like medium rare). Keep it simple. You can also treat it like a Filet Mignon and use sauces.
Check out this video on how to cook it.
We work with what we consider to be the best Wagyu program in the US. This program processes a small number of steers every week (140-175) which allows them to put care into every steer. These boneless short ribs come from a mid-sized family-owned company that puts a lot of care into each cut.
We have compared this program to others from major chains and stores, and we find that it consistently tastes better and eats better. This may be because these animals are fed for longer and at a slower phase than what you will find with other wagyu brands. The genetics of their animals are superior as well they’re very selective with the bulls they use from Japan (Japanese Kuroge Tajima bull).
Source: US MidWest
This product has been aged for 30+ Days to improve tenderness and flavor
This item MIGHT be delivered frozen.
Unpacking the box was a wonderful experience. As I held and admired each of the different cut I had ordered, I imagined how delicious each would be. I began to imagine different ways of preparing each to get the maximum flavor. Carefully tucking each of the pieces into the freezer, save one Teres Major. Instead leaving that to thaw in the fridge. Imagining how delicious it would taste after roasting with some vegetables. As I went to bed that night, all I could think about was how wonderful my meals would be in the coming days and weeks. I fell asleep imagining what I could do with the wagyu tallow that I had received. Unfortunately, early the next morning my home burned to the ground. So, I can only imagine how it would have tasted.
wow what a treat! package came with two roughly equal steaks, each a perfect portion size. served with green beans and a garlic béarnaise. pan seared with SPG then cooked in indirect heat to 130°, then down the hatch. super simple date night with my wife. VERY beefy when compared to tenderloin. all the flavor of the chuck but actually edible
Excellent cut of meat, affordable and super high quality
Had never tried this cut before. Now it’s one of my favorites. Incredibly flavorful and tender. Another M & B home run!
I may have been over excited to get this steak. It was a little gristly, I cooked it in a cast iron pan after rubbing it with pepper and garlic. Just charred the outside leaving the center bloody the way I like it. It was chewy and not so flavorsome. I was anxious to try it but I don’t think I’ll buy it again.
These two pieces of meat cooked great with little seasoning. Offset at 550 degrees for about 10 minutes using oak and pecan on one and mesquite on the other.
Excellent. Would not hesitate to purchase again.
Very similar to filet mignon in tenderness and texture. While still being a very lean piece, it did have decent marbling and highlights of umami flavor
