Angus Beef Teres Major (Petite Filet)
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In Stock
- 100% natural beef from Angus cattle
- No growth hormones, steroids or antibiotics
- Raised entirely on pasture
- 100% vegetarian diet, with annual and perennial grasses and feed
- Equivalent to Choice-Plus graded beef
- Wet aged a minimum of 21 days
- Ships in an uncooked state
- Born, raised, and harvested in the U.S.
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Beef teres major, also known as shoulder tender, is a flavorful and tender cut of beef that can be prepared in various ways.
One delicious method that enhances the flavor is marination. Start by preparing a marinade using ingredients like soy sauce, Worcestershire sauce, garlic, honey, and a splash of balsamic vinegar. Marinate the beef teres major for at least 2 hours or overnight in the refrigerator, allowing the flavors to penetrate the meat.
Start by preheating the grill to medium-high heat. Season the beef teres major with salt, and pepper. Allow it to sit at room temperature for about 15-30 minutes to ensure even cooking. Place the beef teres major on the grill and cook for approximately 4-5 minutes per side, depending on the thickness of the cut. Use a meat thermometer to check the internal temperature for doneness. For medium-rare, aim for an internal temperature of 130-135F (54-57C), for medium, aim for 140-145F (60-63C).
Once cooked to your desired doneness, remove the beef teres major from the grill and let it rest for a few minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Slice the beef teres major against the grain into thin slices to serve. This cut is known for its tenderness, so it should be juicy and tender.
To complement the flavors of the beef teres major, consider pairing it with a chimichurri sauce made with fresh herbs like parsley, cilantro, and oregano to provide an herbaceous contrast. Alternatively, serve it with a creamy horseradish sauce that adds a subtle heat. Sides like roasted garlic mashed potatoes, grilled asparagus, or a fresh arugula salad with balsamic vinaigrette can complete the meal.
Consider other methods of cooking this cut such as oven or pan-roasting.
Our marbled and flavorful Angus beef comes from cattle raised exclusively for D’Artagnan by a cooperative of ranchers committed to strict protocols of humane animal husbandry.
The Angus cattle are raised entirely on pasture, rotationally grazing on nutritious grasses and given a supplemental vegetarian diet enriched with vitamins E and A to strengthen their immune function and overall health.
The ranchers take every care to support both the health of the environment and cattle. They know exactly where each animal comes from and can track them from birth to processing, which happens at about 26-28 months of age. Each cow comes with an affidavit proving that the rancher followed the cooperative's strict protocols.
