"Teres Major" Steak --- aka Beef Shoulder Tender


 

Jerome D.

TVWBB All-Star
Inspired by another recent post by our very own Don Cash, I cooked up some Teres Major, otherwise known as the beef shoulder tender. I was able to dig up some detail on what Teres Major actually is, and it turns out that it comes from the shoulder clod (click here for a link to the article in PDF format). For those of you who can get your hands on this cut, I highly recommend it. I hope everyone had a good first day of Spring, now onto the photos...


Here are the steaks right out of the butcher paper...





Seasoned with some Ancho-Coffee rub, and reverse-seared on the old Performer using Wicked Good Lump charcoal with a chunk of olive wood for a little smokiness...




Fresh off the grill and resting...





Carved and plated...
 
That's a beautiful cook and some great looking beef.

Does this cut go by any other name?
 
That's a beautiful cook and some great looking beef.

Does this cut go by any other name?
I found them once - were called petite tenders.
The presentation and photos on this cook are just fantastic! Nicely done (didn't want to say 'well done')!

Pete
 

 

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