The teres major is known by a few different names, such as the petite tender. That's because it has a similar profile to the tenderloin, only smaller. It can be left whole as a roast and is right at home on the smoker. You can also slice it into surprisingly flavorful steaks, which is why many use it as a lower-budget substitute of filet mignon.
Average weight: 8-16 oz.
Your choice of fresh or frozen
Locally raised and processed
Ships in eco-friendly insulation
BC10: Traditional beefy flavor with elevated tenderness. Intramuscular fat percentage of 10-19%.
BC20: Hints of buttery flavor to go with exceptional tenderness. Intramuscular fat percentage of 20-29%.
BC30: Maximum richness, tenderness, and buttery flavor create a world-class steak experience. Intramuscular fat percentage of 30-39%.
BC40: An elusive class of truly extraordinary beef, consistent with the quality found in Japan and rarely found in America. Intramuscular fat percentage of 40%+.
Learn more about our marbling grade here.