Teres Major



Also known as the “petit tender” or “shoulder tender”, this cut is from the shoulder of the cow. Coming from one of the most tenderest beef muscles, this cut is like the filet mignon but much leaner with amazing flavour, and a great alternative. It’s tenderness comes in second to that of the tenderloin, but with a superior taste. This is a perfect piece for dishes like tartar due to the face that the shoulder is the most lean cut. Very nicely paired with paprika and goulash. Also ideal for pot roasts or barbecue grilling.