Steak connoisseurs’ enigma: what is the teres major’s otherworldly nomenclature?
What To Know
- The teres major steak, also known as the petite tender, is a tender and flavorful cut of beef that is often overlooked in favor of more popular cuts like the ribeye or strip steak.
- The teres major steak is derived from the teres major muscle, which is located on the shoulder of the cow.
- Sear the steak in a hot pan with a little oil for 2-3 minutes per side, then finish in a preheated oven at 400°F for 10-12 minutes for medium-rare.
The teres major steak, also known as the petite tender, is a tender and flavorful cut of beef that is often overlooked in favor of more popular cuts like the ribeye or strip steak. However, this lesser-known gem offers a unique flavor profile and exceptional tenderness, making it a worthy addition to any steak lover’s repertoire.
Origins of the Teres Major Steak
The teres major steak is derived from the teres major muscle, which is located on the shoulder of the cow. This muscle is responsible for extending and rotating the shoulder joint. Due to its minimal use in locomotion, the teres major muscle remains tender and well-marbled, resulting in a juicy and flavorful steak.
Alternative Names for Teres Major Steak
While “teres major steak” is the most common name for this cut, it is also known by several other names, including:
- Petite Tender
- Mock Tender
- Shoulder Tender
- Shoulder Petite Tender
- Chuck Tender
Characteristics of Teres Major Steak
The teres major steak is characterized by its:
- Tenderness: Thanks to its minimal use, the teres major muscle is exceptionally tender.
- Flavor: It has a rich and beefy flavor with a slight tanginess.
- Marbling: The teres major steak is moderately marbled, providing a good balance of flavor and tenderness.
- Size: Teres major steaks are typically smaller than other cuts, weighing around 1-2 pounds.
Cooking Methods for Teres Major Steak
The teres major steak is a versatile cut that can be cooked using various methods, including:
- Grilling: Grill the steak over medium-high heat for 4-6 minutes per side for a medium-rare doneness.
- Pan-searing: Sear the steak in a hot pan with a little oil for 2-3 minutes per side, then finish in a preheated oven at 400°F for 10-12 minutes for medium-rare.
- Roasting: Roast the steak in a preheated oven at 425°F for 20-25 minutes for medium-rare.
Serving Suggestions
Teres major steak pairs well with various sides, such as:
- Roasted vegetables
- Mashed potatoes
- Grilled asparagus
- Creamy sauces
Nutritional Value of Teres Major Steak
The teres major steak is a good source of:
- Protein
- Iron
- Zinc
- Vitamin B12
Avoiding Confusion with Other Cuts
It is important to note that the teres major steak is sometimes confused with other cuts, such as the:
- Tenderloin: The tenderloin is the most tender cut of beef and is located on the loin.
- Top Round: The top round is a leaner cut of beef that is located on the hindquarters.
- Tri-Tip: The tri-tip is a triangular cut of beef that is located on the bottom sirloin.
Top Questions Asked
Q1: Is teres major steak the same as petite tender?
A1: Yes, teres major steak and petite tender are the same cut of meat.
Q2: Which is better, teres major steak or tenderloin?
A2: Both cuts are tender, but the tenderloin is generally considered to be the most tender.
Q3: How do I grill a teres major steak?
A3: Grill the steak over medium-high heat for 4-6 minutes per side for medium-rare.
Q4: What is a good side dish for teres major steak?
A4: Roasted vegetables, mashed potatoes, or grilled asparagus are all good side dishes for teres major steak.
Q5: How many calories are in a teres major steak?
A5: A 4-ounce serving of teres major steak contains approximately 200 calories.
