What Is Teres Major Steak? Taste, Cut & Cooking Guide

A teres major steak is a small, lean, exceptionally tender beef cut from the shoulder clod in the chuck primal, valued for its filet-like texture, full beef flavor, and generally lower price than tenderloin. It is also sold as shoulder petite tender, shoulder tender, bistro filet, or butcher’s steak. Although it comes from the shoulder, this individual muscle performs relatively little strenuous work, giving it a fine grain and naturally tender bite.

Teres major remains uncommon in conventional supermarkets because each animal yields only a small amount. For cooks who can find it, however, it offers one of the strongest combinations of tenderness, flavor, versatility, and value in the beef case. When served as medallions or thin slices, a set of Laguiole steak knives provides the control needed to cut cleanly across the grain and preserve the steak’s tender texture. 

Key Takeaways

• Teres major comes from the shoulder clod within the chuck primal.
• It is a lean, tender cut with a richer beef flavor than tenderloin.
• It is also called shoulder petite tender, bistro filet, or butcher’s steak.
• High-heat grilling, pan-searing, and skillet-to-oven cooking work especially well.
• Remove the silver skin, monitor internal temperature, rest the meat, and slice across the grain.

What Cut of Beef Is Teres Major?

Teres major is the smallest individual muscle in the beef shoulder clod.

The shoulder clod is part of the square-cut chuck primal, the large section surrounding the shoulder and upper front leg. Many chuck cuts contain enough connective tissue to require braising or slow cooking, but teres major is an exception. Its muscle fibers are fine, and it contains less structural connective tissue than most neighboring shoulder muscles.

The official beef-cutting name is shoulder petite tender. Standardized industry identifiers list it as 114F under the Institutional Meat Purchase Specifications (IMPS) and North American Meat Processors Association (NAMP) numbering systems, with retail Universal Product Code (UPC) 1190. These identifiers help butchers, processors, restaurants, and retailers distinguish it from other cuts with similar names.

Other names include:

• Teres major
• Shoulder petite tender
• Petite tender
• Shoulder tender
• Chuck shoulder tender
• Bistro filet
• Butcher’s steak
• Shoulder filet

“Shoulder petite tender” is usually the most reliable alternative name to use at a butcher counter.

Teres Major Is Not Chuck Tender

Teres major and chuck tender are separate muscles that require different cooking methods.

This distinction matters because beef-cut names are not always used consistently. Chuck tender, also called mock tender, chuck filet, or Scotch tender, resembles a tenderloin in shape but is considerably firmer. The official guidance for chuck tender recommends slow cooking, while shoulder petite tender is suitable for grilling, broiling, roasting, and skillet cooking.

When ordering, ask:

“Do you carry a whole shoulder petite tender, also called teres major or IMPS 114F?”

Using the full name prevents a butcher or retailer from substituting mock tender.

What Does Teres Major Steak Taste Like?

Teres major has a fine, tender texture and a clean, pronounced beef flavor.

Its texture is frequently compared with filet mignon because both cuts are lean, fine-grained, and easy to chew. Teres major usually has a slightly firmer bite and a more noticeable beef flavor, while tenderloin is softer and milder.

Compared with ribeye, teres major contains much less visible fat and does not provide the same buttery richness. Compared with sirloin, it is usually finer-grained and more tender. Its appeal lies between those experiences: leaner than ribeye, more flavorful than tenderloin, and more delicate than most sirloin cuts.

The final flavor also depends on U.S. Department of Agriculture (USDA) grade, marbling, cattle diet, aging, seasoning, and cooking technique. A dry-aged teres major may taste more concentrated and savory than a conventionally wet-aged piece, while a well-marbled USDA Choice cut will generally be more forgiving than a very lean example.

How Tender Is Teres Major?

Teres major belongs to the group of beef muscles scientifically classified as tender.

It is widely advertised as the second most tender muscle after tenderloin. That description communicates its eating quality, but tenderness research does not establish one universal ranking that applies under every condition.

Tenderness can be evaluated mechanically through Warner-Bratzler shear force or subjectively through trained sensory panels. Results vary with animal age, breed, aging period, cooking method, final temperature, sample location, and testing protocol.

A broad National Cattlemen’s Beef Association review classified teres major among seven muscles in the tender category based on shear-force results. The same review noted that mechanical measurements and sensory-panel rankings do not always produce the same order. The most defensible description is therefore that teres major is one of the tenderest muscles in the carcass, rather than assigning it an absolute rank in every situation.

Its tenderness is also dependent on trimming. The muscle itself is tender, but the tough membrane covering parts of its exterior is not.

How Big Is a Teres Major Steak?

Teres major is a small, tapered whole muscle with a shape similar to pork tenderloin.

USDA research describes the teres major as weighing approximately eight ounces from one side of a carcass. Since there is one on each side, the total yield is limited. Commercial pieces can be larger or smaller depending on the animal, fabrication standards, and how much exterior material has been removed.

Retail sellers offer portions ranging from roughly half a pound to more than one pound, demonstrating why weight should be checked rather than assumed from the name alone.

As a practical serving guide:

• An 8-ounce piece generally serves one generous portion.
• A 12-ounce piece can serve one large portion or two lighter portions.
• A 1-pound piece can usually serve two people.
• Medallions make a larger whole muscle easier to divide among several diners.

Limited yield helps explain why teres major can be difficult to find even when demand is modest.

Why Is Teres Major Less Expensive Than Filet Mignon?

Teres major often costs less because fewer consumers recognize the name, not because it provides poor eating quality.

Tenderloin has established luxury status and consistent restaurant demand. Teres major receives far less shelf space and may require additional labor to separate cleanly from the shoulder clod. That lower recognition has historically kept its price below premium loin cuts.

Recent butcher and chef comparisons have placed teres major around $10 to $15 per pound in some markets, compared with $20 to $40 or more for tenderloin. Those figures are examples rather than fixed national prices. Beef grade, aging, local supply, shipping, and specialty sourcing can narrow or even reverse the difference.

The best value is usually found through:

• Independent butcher shops
• Local farms
• Restaurant meat suppliers
• Specialty grocery stores
• Online beef retailers
• Whole-animal meat shares

A heavily dry-aged or premium Wagyu teres major should not be expected to carry a budget price. When working with highly marbled beef, techniques used to cook Wagyu steaks can help render the fat without overcooking the center. 

Teres Major vs. Other Popular Steaks

The flat iron and teres major both come from the shoulder clod, but they are not interchangeable cuts. Flat iron is cut from the infraspinatus muscle and may display more marbling. Teres major is smaller, rounder, and more similar in shape to a miniature tenderloin. Official beef guidance identifies both as tender, grill-ready exceptions within the chuck primal.

How to Buy a Good Teres Major Steak

A good teres major should have a fresh red color, an even shape, intact packaging, and little unnecessary exterior tissue.

Look for:

• A red or deep cherry-red surface
• Fine, evenly distributed marbling
• A moist appearance without excessive liquid
• No slimy texture or unpleasant odor
• A relatively even cylindrical shape
• Secure vacuum packaging when buying sealed beef
• A clearly stated weight and grade
• Minimal gouging from aggressive trimming

Color alone does not determine freshness because vacuum-packed beef can appear darker before exposure to oxygen. Evaluate the package condition, sell-by information, odor after opening, and storage history together. Properly storing steak in the fridge also helps preserve its quality and reduces the risk of spoilage before cooking. 

Ask whether the steak has already been peeled or denuded. A fully trimmed piece saves preparation time, while an untrimmed one may lose noticeable weight when its silver skin and connective tissue are removed.

How to Trim Teres Major

The silver skin covering the exterior should be removed before high-heat cooking.

Silver skin is a dense, shiny membrane that does not render like fat. It can contract during cooking, distort the shape of the steak, and create a chewy strip around otherwise tender meat. Competitor recipes similarly identify silver-skin removal as a central preparation step.

To remove it:

1. Keep the beef cold so it remains firm.
2. Pat the exterior dry.
3. Slide a sharp boning or utility knife beneath one end of the membrane.
4. Angle the blade slightly toward the silver skin rather than into the meat.
5. Pull the loose membrane taut with the other hand.
6. Use short strokes to separate it from the muscle.
7. Remove any thick, rubbery exterior seams.
8. Leave soft fat and internal marbling in place.

Avoid cutting deeply into the muscle. Teres major is small, so aggressive trimming can remove a significant percentage of the usable steak.

Best Way to Season Teres Major

Salt and black pepper are enough to season teres major effectively.

Because the cut has a distinct beef flavor and a lean structure, heavy marinades are rarely necessary. A light coating of high-smoke-point oil helps promote surface contact and browning.

For deeper seasoning, salt the steak several hours before cooking and refrigerate it uncovered. This dry-brining period allows salt to dissolve, move into the outer layers, and dry the surface for improved browning.

Garlic, thyme, rosemary, mustard, smoked paprika, and cracked coriander can also work well. Add butter and fresh herbs near the end of pan cooking because butter solids may burn when exposed to intense heat for too long.

Sweet barbecue rubs require particular care. Their sugar can darken before the center reaches the intended temperature.

How to Cook Teres Major Steak

Teres major is best cooked quickly with high heat and monitored with a meat thermometer.

Its lean structure makes it less forgiving than ribeye when overcooked. Cooking by internal temperature is more reliable than following a fixed number of minutes because individual pieces vary substantially in thickness and weight.

Grilling

Set up the grill with a hot direct zone and a cooler indirect zone.

1. Trim, dry, and season the steak.
2. Preheat the grill thoroughly.
3. Sear the broad sides until a brown crust forms.
4. Rotate the meat to brown the narrower surfaces.
5. Move it to indirect heat if the outside browns before the center is ready.
6. Insert a thermometer into the thickest section.
7. Remove it shortly before the desired final temperature.
8. Rest before slicing.

The whole muscle may contract and become thicker as it cooks, so check the center rather than relying on its original dimensions.

Cast-Iron Skillet

A cast-iron skillet provides strong heat retention and even contact.

1. Heat the skillet over medium-high to high heat.
2. Add a small amount of avocado, grapeseed, or another high-smoke-point oil.
3. Place the dry steak in the pan.
4. Sear without moving it until the first surface is deeply browned.
5. Turn and brown the other side.
6. Use tongs to sear the edges.
7. Add butter and aromatics near the end.
8. Finish in a 375°F to 400°F oven if the exterior is ready before the interior. As with cooking NY strip steak in the oven, use internal temperature rather than cooking time to determine when the meat is ready.

A large teres major may be easier to cook with the skillet-to-oven method than entirely on the stovetop. The cut is officially recommended for grilling, roasting, broiling, indirect grilling, and skillet-to-oven preparation.

Sous Vide

Sous vide gives the narrow muscle an evenly cooked interior.

Season and seal the trimmed beef, then follow a tested time-and-temperature recipe appropriate for its thickness and the desired doneness. After the water bath, remove the steak, dry it completely, and sear it very briefly in an extremely hot skillet or over direct flame.

The surface must be dry. Otherwise, energy is spent evaporating moisture instead of creating rapid browning.

Teres Major Steak Temperature Guide

Internal temperature determines doneness more accurately than color, touch, or cooking time.

Common culinary ranges include:

Remove the steak a few degrees before its intended finishing temperature because residual heat may continue raising the center during the rest. The exact amount of carryover depends on the size of the meat, cooking temperature, and resting conditions.

For food safety, the USDA recommends cooking whole beef steaks and roasts to at least 145°F followed by a three-minute rest. Rare and medium-rare culinary temperatures fall below that recommendation. Diners at increased risk of foodborne illness should follow USDA minimum-temperature guidance.

Insert the probe from the side into the thickest part of the muscle and avoid placing the tip near the pan, grill grate, or an unusually thin end.

How Long Should Teres Major Rest?

Rest a whole teres major for approximately five to ten minutes before slicing.

Resting allows the temperature to stabilize and reduces the immediate flow of moisture when the meat is cut. A small piece does not need the extended resting time required by a large roast.

Place it on a cutting board and cover it loosely, rather than wrapping it tightly in foil. Tight wrapping traps steam and can soften the crust.

Pre-cut medallions require a shorter rest because their smaller size releases heat more quickly.

How to Slice Teres Major Correctly

Teres major should be sliced across the grain into thin rounds or medallions.

Identify the direction of the fibers before cooking, when the grain is easiest to see. On some pieces, the fibers converge or change direction near one end. When that happens, divide the cooked muscle where the grain shifts and slice each section separately across its own fibers.

This technique shortens the muscle fibers in each bite and preserves the tenderness that makes the cut valuable. A recent hands-on comparison noted that the grain can form an arrow-like pattern, making a two-section slicing approach especially effective.

For serving:

• Cut thicker medallions for plated steak portions.
• Cut thinner slices for sandwiches, salads, grain bowls, or shared platters.
• Use smooth strokes rather than sawing aggressively through the crust.

Best Sauces, Sides, and Wine Pairings

Teres major pairs best with accompaniments that add richness or acidity without hiding its beef flavor.

Suitable sauces include:

• Garlic-herb compound butter
• Chimichurri
• Red wine and shallot reduction
• Green peppercorn sauce
• Horseradish cream
• Dijon pan sauce

Classic sides include roasted potatoes, french fries, grilled asparagus, mushrooms, green beans, creamed spinach, bitter greens, and roasted root vegetables.

Cabernet Sauvignon is a natural pairing because its structure can complement grilled beef. Syrah, Malbec, Merlot, and red Bordeaux-style blends also work well. A chef consulted for a recent teres major feature similarly recommended Cabernet Sauvignon alongside roasted potatoes or grilled asparagus.

Teres Major Nutrition

Teres major is classified as a lean beef cut and provides substantial protein in a relatively small serving.

A three-ounce cooked serving with visible fat trimmed contains approximately:

• 150 calories
• 22 grams of protein
• 6 grams of total fat
• 2.4 grams of saturated fat
• 2.2 milligrams of iron
• 4.4 milligrams of zinc

It also supplies vitamin B12, vitamin B6, niacin, selenium, phosphorus, riboflavin, potassium, and choline.

Actual nutrition varies according to grade, trimming, portion size, cooking loss, oil, butter, sauce, and side dishes.

Is Teres Major Steak Worth Buying?

Teres major is worth buying when tenderness, beef flavor, and value matter more than abundant marbling or a familiar steakhouse name.

It works especially well for:

• Weeknight steak dinners
• Small dinner parties
• Bistro-style meals
• Steak medallions
• Leaner steak preferences
• Diners who enjoy uncommon butcher cuts

It is less suitable for someone seeking the heavy marbling of ribeye, the dramatic size of a tomahawk, or a collagen-rich cut for long braising.

The main challenge is availability. When it appears at a reasonable price and has been trimmed correctly, it can deliver an eating experience much closer to premium steak than its location in the chuck would suggest.

A Small Cut That Deserves a Place at the Table

Teres major proves that the chuck contains more than pot roasts and braising cuts. It offers fine-grained tenderness, satisfying beef flavor, quick cooking, and strong value when sourced at a reasonable price. Success depends on removing the silver skin, using a thermometer, avoiding excessive cooking, allowing a short rest, and slicing carefully across the grain.

Complete the presentation with Laguiole California steak knives, crafted for clean cutting, balanced handling, and a polished table setting. Their French-made stainless steel blades and hand-finished handles provide a fitting final touch for teres major medallions, grilled steaks, and special dinner gatherings.

Frequently Asked Questions

Is teres major a good steak?

Yes. Teres major is a very tender, lean steak with a fine grain and a stronger beef flavor than filet mignon. Beef tenderness research classifies the teres major among the carcass’s tender muscles, making it an excellent choice for diners who want premium texture without paying typical tenderloin prices.

What is the best way to cook teres major?

The best method is to cook teres major quickly over high heat by grilling or pan-searing it. Remove the silver skin, season the meat, sear every side, and use an instant-read thermometer to monitor the center. Rest the steak before slicing it across the grain. The USDA recommends cooking whole beef steaks to at least 145°F and resting them for three minutes.

What cut of meat is teres major?

Teres major is a small muscle taken from the shoulder clod within the beef chuck primal. Its standardized retail name is shoulder petite tender, although it may also be labeled butcher’s steak, shoulder tender, chuck shoulder tender, or petite tender.

Is teres major the same as filet mignon?

No. Teres major comes from the shoulder, while filet mignon comes from the tenderloin. Both have a fine-grained, tender texture, but teres major generally provides a more pronounced beef flavor and is often less expensive. Research places both muscles within the most tender group of beef muscles, although tenderloin traditionally ranks first in many evaluations.

What temperature should teres major be cooked to?

Many diners prefer teres major at medium-rare because its lean structure can become dry when overcooked. A typical culinary target for medium-rare is approximately 130°F to 135°F. For food safety, the USDA recommends that whole beef steaks reach at least 145°F and rest for a minimum of three minutes before serving.

Is teres major the same as petite tender?

Yes. Teres major and shoulder petite tender refer to the same beef muscle. Other common names include butcher’s steak, shoulder tender, chuck shoulder tender, and teres major medallions when the whole muscle has been cut into smaller portions.