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Teres Major steak
Posted on 3/27/25 at 12:21 pm
Posted on 3/27/25 at 12:21 pm
Just got back from the grocery store and the meat department had Teres Major steaks for the first time that I've seen. I've heard they are similar to a filet but they are long and skinny.
How the hell am I supposed to cook these things?
How the hell am I supposed to cook these things?
5
Posted on 3/27/25 at 12:26 pm to King Crab
first you make a roux...
Posted on 3/27/25 at 12:33 pm to King Crab
Oyster steaks is what we call them. Often overlooked by butchers, but we take everyone of them from our cows. . They're low on the shoulder and pretty lean. Treat like a fillet. They're great steaks
Posted on 3/27/25 at 1:15 pm to MobileJosh
correct. Teres Major and Denver steaks have become my go to from our local butcher in Metairie.
Posted on 3/27/25 at 3:23 pm to King Crab
Don't take them too far past MR or they'll dry out & develop a livery flavor.
Rest them after cooking and slice across the grain.
Top10 most tender steaks.
Rest them after cooking and slice across the grain.
Top10 most tender steaks.
Posted on 3/27/25 at 3:27 pm to BigDropper
Great cut of meat. It’s very lean so a nice pan sauce or chimichurri really elevates it.
Posted on 3/27/25 at 5:38 pm to King Crab
We have been selling the teres major at the pizza place as a special and it had been very popular
Posted on 3/27/25 at 5:48 pm to King Crab
It’s just a certain cut from the Chuck. It’s good. Google can tell you many ways to cook it. Pick the one that sounds good to you.
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