Yeah, I have asked my three butchers about this cut and none have, carry, or cut it. I haven't looked online for it, but may have to ask I really want to try it.It's a huge secret. But the teres major is big time good and very inexpensive, if you can find it. I've been told it's difficult to properly butcher the cut so typically it's just added for ground beef. Any time I see it at my meat market I buy whatever they have. If you've ever ordered steak medallions at a restaurant you've very likely had this cut. Very much like a tenderloin so restaurants can sell "filet medallions" at tenderloin prices, while only spending sirloin money.
It's interesting because it's the only cut of steak I've ever grilled that actually plumps and gets larger when cooked.
Here at two past posts of mine when I cooked this cut:
My free redhead SS performer that I need to finish up
So, a little over 2 years ago a friend of mine was posting pictures of some work being done in his back yard. He posted this picture: He had a tree removed and they damaged his power pole. Of course my immediate comment was that he needed to take care of his poor performer. He immediately...tvwbb.com
Saturday Surf and Turf
So, it was just the wife and I for dinner tonight and she said she wanted steak. So, steak it is... Of course I couldn't help but get a couple of lobster tails while I was getting the steaks from the meat counter at Sprouts. Since it was just two steaks and the tails, I decided it was time to...tvwbb.com
Yeah. Love them. I just put them in foil and do a two minute cook. I like ‘em crispy and crunchy!Richard,
I love your cooks! Everything about them are elevated!! I see those sugar snap peas, they have been my go to veggie recently, just picked up more today. I wish I could find this cut of beef, I really do want to try it.