There’s a secret among butchers and chefs that’s quietly changing the steak game: beef teres major. This little-known cut, also referred to as the shoulder tender or petite tender, offers the tenderness of filet mignon with the flavor of a hanger steak — all without breaking the bank.
If you’re a meat lover looking to elevate your steak nights without spending top dollar, teres major might just be your new favorite. It’s one of the most tender cuts of beef and surprisingly easy to cook. To understand where this underrated steak comes from, refer to the beef cuts chart from Beef It’s What’s For Dinner, which shows how teres major fits into the chuck section of the cow.
Many home cooks are discovering beef teres major as a flavorful and affordable alternative to premium steaks. One of the standout qualities of beef teres major is how easily it absorbs marinades and seasoning.
Need help cooking it perfectly? This steak doneness guide by ThermoWorks breaks down ideal internal temperatures, so you can nail medium-rare or medium every time.
If you’ve never cooked beef teres major before, you’re in for a surprising culinary experience.
Table of Contents
What Is Beef Teres Major?
The teres major is a small, cylindrical muscle found within the chuck section of the cow, near the shoulder. Unlike other muscles in this area that are typically tough and best suited for slow cooking, teres major is naturally tender.
- Also known as: Shoulder tender, teres major tenderloin, oyster steak, petite filet
- Size: Roughly 8 to 10 ounces per steak
- Texture: Lean with a fine grain, extremely tender
- Flavor: Deep, beefy, slightly minerally — a richer taste than tenderloin but smoother than hanger steak
Whether pan-seared or grilled, beef teres major maintains its tenderness with minimal effort. Because of its uniform size, beef teres major cooks evenly, making it a beginner-friendly steak.
Why Chefs Swear by It
For years, teres major remained a well-kept culinary secret. In fact, some restaurants reportedly used it in place of filet mignon in the ’90s to cut costs, and diners never noticed.
Here’s why professionals love it:
- Affordable luxury: Typically priced at $8–$12/lb, it delivers filet-level tenderness at a fraction of the cost
- Big flavor: More robust than tenderloin due to increased blood flow to the muscle
- Easy to cook: Great for searing, grilling, or slicing into medallions
- Consistent size: Perfect portioning for plating
It’s versatile, budget-friendly, and delicious — a rare combination in the world of beef.
Where to Buy Teres Major
Though it’s not commonly found in big-box grocery stores, teres major is widely available through more specialized sources:
- Independent butcher shops: Ask for teres major or shoulder tender
- Online meat retailers: Many offer domestic and Wagyu variations
- Warehouse stores: Occasionally stock it under names like petite tender or beef shoulder filet
If you’re purchasing from a butcher, be sure to request a trimmed cut, or ask them to remove the silver skin for you.
How to Trim Teres Major
If you’re handling a whole, untrimmed piece at home, trimming it properly is essential to achieve that buttery texture.
Steps to trim it:
- Use a sharp paring or boning knife
- Remove the visible silver skin running along the surface
- Trim any connective tissue or sinew
- Pat the steak dry and season simply
Once prepped, it’s ready to cook like any high-end cut.
How to Cook Teres Major
One of the greatest things about teres major is how low-maintenance it is to prepare. Because it’s already tender and flavorful, it doesn’t need complex marinades or long cooking times.
The texture of beef teres major makes it ideal for both quick weeknight meals and upscale dinner presentations.
Cooking Guidelines
- Best cooked: Medium-rare to medium
- Pull from heat at: 130°F to 135°F
- Rest time: 10 to 15 minutes
- Slice: Against the grain
When dry-brined overnight, beef teres major develops an even richer, crusty sear.
Pan-Searing Method
- Season with kosher salt, pepper, and optional fresh herbs
- Let sit at room temperature for 30 minutes
- Heat oil in a cast-iron skillet over high heat
- Sear each side for 2–3 minutes
- Baste with butter, garlic, and rosemary (optional)
- Let rest before slicing
Pan-searing yields a beautiful crust and locks in the steak’s natural juiciness.
With its rich flavor and tender texture, beef teres major is ideal for both weekday meals and special occasions.
How to Grill Teres Major
Grilling adds smoky complexity to this flavorful cut. Use either charcoal or gas, but aim for medium-high heat.
- Preheat grill to 400–450°F
- Sear over direct heat for 3–4 minutes per side
- Move to indirect heat to finish if thicker than 1 inch
- Rest and slice thinly before serving
For maximum impact, serve with grilled seasonal veggies or herb butter.
What to Serve with Teres Major
This steak pairs well with earthy, buttery, or acidic sides that enhance its depth.
Compound Butters
- Maitre d’hôtel butter
- Black truffle butter
- Ramp or herb-infused butter
Side Dishes
- Sautéed wild mushrooms
- Roasted Brussels sprouts or carrots
- Creamy mashed potatoes or polenta
- Grilled corn or asparagus
Wine Pairings
- Syrah or Shiraz
- Zinfandel
- Cabernet Franc
These choices complement the steak’s savory, rich profile without overpowering it.
One of the standout qualities of beef teres major is how easily it absorbs marinades and seasoning.
Nutritional Profile and Cost Efficiency
Despite its luxurious feel, teres major is a lean and nutrient-rich cut.
- Calories: ~200 per 4 oz
- Protein: ~23g
- Fat: ~10g
- Iron: Higher than average due to blood flow
- Cost: Typically $8–$12 per pound; Wagyu versions up to $20
It offers a smart protein source for those looking to eat well without overspending.
Unique Ways to Use Teres Major
This cut isn’t limited to simple steaks. Its tenderness and fine grain also make it ideal for a range of elevated dishes.
- Tartare: Dice finely and mix with capers, egg yolk, mustard, and shallots
- Steak au Poivre: Coat in cracked pepper and serve with a brandy-cream reduction
- Stuffed: Butterfly the steak, fill with spinach and cheese, then roast
- Medallions: Cut into small 3–4 oz steaks and sear individually for elegant plating
Its versatility makes it a great fit for both weeknight meals and dinner parties.
Frequently Asked Questions (FAQs)
Is teres major steak tender?
Yes, it’s among the most tender cuts of beef, often compared to tenderloin.
Is it the same as filet mignon?
No, but it’s very close. Teres major is slightly more flavorful and significantly more affordable.
Can I cook it rare?
You can, though most recommend medium-rare to medium to balance flavor and texture.
Where can I buy it?
Try local butcher shops or order online from specialty meat providers.
How much does it cost?
Standard beef ranges from $8–$12/lb. Wagyu teres major may cost around $18–$20/lb.
Final Thoughts
Beef teres major is one of the best-kept secrets in the culinary world. With its filet-like tenderness, bold beefy flavor, and accessible price point, it’s a cut that deserves a place in your kitchen.
Whether you’re searing it for date night, grilling it on the weekend, or slicing it raw for tartare, teres major proves that high-end dining doesn’t have to come at a high-end price.
The teres major is considered the second or third most tender muscle on a cow, making it a favorite among butchers and chefs alike. If you’re exploring underrated beef cuts beyond the popular ones, you might also enjoy our beef cheek meat guide — another flavorful and overlooked gem worth trying.
Print
Beef Teres Major
- Total Time: PT25M
- Yield: Serves 2
- Diet: Halal
Description
This perfect pan-seared beef teres major steak recipe is a must-try for steak lovers who appreciate tenderness, flavor, and simplicity. Known as the shoulder tender or petite tender steak, beef teres major is one of the most underrated cuts—offering filet-mignon-like texture at a fraction of the cost. This recipe enhances the natural richness of the cut using a simple dry brine, a hot cast iron sear, and a buttery herb baste for a golden crust and juicy center. Whether you’re serving it for a weekend dinner or a special occasion, this beef teres major preparation will impress without the stress. Ready in under 30 minutes, this steak is the perfect introduction to one of the best butcher’s secrets out there.
Ingredients
(8 oz) beef teres major steaks, trimmed
1½ tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp high-heat cooking oil (e.g., avocado or canola)
2 tbsp unsalted butter
2 garlic cloves, smashed
2 sprigs fresh rosemary (or thyme)
Optional: flaky sea salt, for serving
Instructions
Dry Brine the Steak: Pat the beef teres major steaks dry with paper towels. Season all sides evenly with kosher salt and black pepper. Let rest uncovered in the refrigerator for 2 hours, or overnight for deeper flavor.
Bring to Room Temperature: Remove steaks from the fridge about 20–30 minutes before cooking to let them come to room temperature for even cooking.
Preheat the Pan: Heat a cast iron skillet over medium-high heat. Add the cooking oil and swirl to coat.
Sear the Steaks: Place the shoulder tender steaks in the hot pan. Sear for about 2–3 minutes per side until a golden brown crust forms.
Baste with Butter and Herbs: Reduce the heat to medium. Add the butter, smashed garlic, and rosemary sprigs to the pan. Tilt the pan and spoon the melted butter over the steaks repeatedly for 1–2 minutes.
Check Temperature: Use an instant-read thermometer to check doneness. Aim for 130°F for medium-rare or 135°F for medium.
Rest and Slice: Remove steaks from the pan and let rest for 10–15 minutes. Slice against the grain and serve topped with optional flaky salt.
Notes
If you can’t find beef teres major, ask your local butcher for petite tender steak or shoulder tender—these are the same cut.
For extra flavor, try a compound butter like garlic herb or blue cheese.
Always slice beef teres major against the grain for maximum tenderness.
This cut is best cooked to medium-rare or medium to retain juiciness.
- Prep Time: PT10M
- Cook Time: PT15M
- Category: Dinner, Steak Recipes, High Protein, Easy Meals
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 0g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 95mg
Keywords: beef teres major shoulder tender petite tender steak teres major steak recipe butcher steak cast iron steak affordable steak recipe