Dry Aged Grass Fed Teres Major Tender Medallion
.25 to .4 lbs
35 in stock
The Teres Major comes from deep within the Chuck area of the cow and is considered almost as tender as filet mignon without the hefty price tag. A lot of folks don’t know how to use it, but it’s quickly gaining popularity as an unsung hero in our lineup of steaks.
Mock tender steak is a steak that is part of the chuck section, specifically the point of the chuck primal next to the top blade. It is made up of connective tissue and fibrous muscle. Chuck yields more than six different cuts of steak, each having the most complex bone and muscle makeup compared to the rest of the animal’s meat. Mock tender also goes by several other names including chuck fillet steak, chuck clod tender, shoulder tender, petite fillet, fish steak, chuck tender steak, tender medallions, and shoulder petite tender.
NOTE: The picture shows two steaks but this package is one steak at about 1/3 pound.
Because mock tender steak is so fibrous, high heat (such as grilling or broiling) only makes the meat drier and harder. The optimal cooking method for this steak—and most chuck cuts, for that matter—is braising. Braising involves three steps:
- Brown the meat by searing it in a hot pan.
- Add a small amount of liquid to the pan and bring to a boil.
- Lower the heat, cover the pan, and simmer—this will steam and poach the meat, adding moisture and creating tenderness.
Package: All orders will ship, vacuum sealed, frozen, from our Ranch in Strasburg, Colorado in a Styrofoam insulated box with dry ice. Orders will be delivered frozen or very cold to the touch, depending on the time in transit.