Been reading up on this relatively new cut of beef critter. It is being marketed as the second most tender steak behind tenderloin at a substantial savings. I have found a purveyor of Wagyu, which only ups the tenderness quotient and flavour factor. Pricing is attractive.
Anybody out there had one before or played around with some in their own kitchen?
I often grill Teres Major, AKA flat iron, treating it like flank steak.
It is more tender, but I think it also falls a bit short of flank on taste.
Another plus is that it is more uniform in thickness.
P Hickner
Teres Major from what I gather is not the same thing as the flat iron. Based on pics alone, the two are vastly different.
I do grill up flat iron very frequently.
Sorry,
I see now that the “shoulder tender” is below the flat iron on the beast.
P Hickner
Where does one find these? They sound like something I’d love to try!
The North American Meat Processors Association lists the flatiron (teres minor and infraspinatus muscles) as the second-most-tender cut, after tenderloin. I haven’t encountered the teres major, but I’ll look for it.
Is this the cut that lies adjacent to the flatiron on a 7 bone roast?
We’ve been cooking these for quite a while. They’ve become my go-to cut of meat. They’re very tender if cooked medium rare, but can get tough if cooked past medium. IMO, they have much more flavor than tenderloin. Usually we just salt and pepper an hour before cooking, sear them on the Weber for a few minutes and then turn down the heat to finish.
Rick,
Where do you get said parts?
I’ll have some available for my birthday…if you can see fit to come down.
Looks like we will be giving these a spin this upcoming weekend with Bowden in town. I’ll make him take pics and post the results.
Right now, my plan is to do simple them whole with S&P and cook over hardwood mesquite charcoal. Slice into medallions and top with my “au poivre” sauce.
Sauce consists of:
Butter
Garlic
Cognac
Cream
Dijon Mustard
Salt
Telicherry Pepper
Beef Demi Glace
I’m committed to your birthday william. Worry not your balding head.
PM me the exact date. AA just posted some fare discounts in specific travel windows and August seems to be in them. Let me book and be REALLY committed!
Really committed? I need not PM you travel dates for you to be committed, my ex future step brother in law.
Chris, I get these at the local organic foods store in town. I’ve only been able to find them one other place in Portland, at a small local high-end chain called Zupan’s.
Two additional thoughts - First, there is usually a partial “silver” covering to these that can be tough/annoying. I usually try to trim as much off as I can. Second, I read these described as “flat iron steak”, above. At least in our region, these are totally different - better texture, flavor and tenderness, IMO.
my ex future step brother in law
She was INSANE!
Yeah, I know - you warned me. After you set me up… ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
Confirmed shipping for Saturday delivery.
Anybody have any recent thoughts on cooking these? I’ve never cooked them before but
I ran across a bunch at my
Local grocery for $9 lb. Cleaned them out but I’m wondering if SV might be the way to go first since it’s such an uneven cut?
I’ve done them but haven’t been impressed.No marbling and subject to overcooking. I’d rather cook hangers which are much more tender and beefier tasting.
It was a Teres Major but the Butcher called it a petite tender.
They cook more like a beef tenderloin. Season as you would one of these
These are super easy to cook. I trim both ends that taper down off the roast and then use meat glue and some plastic wrap to roll those back into a uniformly shaped cylinder that I cook separately. Tie the main roast up so it’s nicely cylindrical and cooks evenly and just reverse sear it. This is one that I just cooked a month ago and it was excellent. Margaret River BMS 7 so it had a fair amount of marbling. This cut, like tenderloin, needs sauce imo but has better depth of flavor than tenderloin.
