Petite Tenderloin (Teres Major Steak)

Ranch-Raised Teres Major Steak 

• The Hidden Gem: Second only to the tenderloin in tenderness, at a fraction of the price
• Exceptionally Tender: A small, rarely worked muscle that stays incredibly soft and juicy
• Ranch-Raised Quality: From cattle that graze freely on our pastures for superior flavor
• Rich Beefy Flavor: More flavor than a filet with tenderness that rivals it
• Quick-Cooking Cut: Best seared hot and fast to medium-rare for peak results
• Frozen & Shipped with Dry Ice: Frozen at peak freshness and packed with dry ice to arrive in perfect condition

The Steak the Steakhouses Don’t Want You to Know About:

The teres major — also called the shoulder tender or petite tender — is one of the best-kept secrets in beef. Tucked deep in the chuck, this small muscle does almost no work, which means it stays remarkably tender. In fact, it’s the second most tender cut on the entire animal, right behind the tenderloin. But unlike the tenderloin, it comes with real, robust beef flavor.

Sear it in a screaming hot cast iron with butter, garlic, and fresh herbs. Rest it, slice it against the grain, and serve. It’s the kind of steak that makes people ask what cut it is — and then immediately order more.

Quality You Can Taste:

The difference between ranch-raised and conventional beef is unmistakable. Our cattle's natural diet and stress-free environment result in beef with superior flavor, better texture, and the peace of mind that comes from knowing exactly where your food comes from.

Each package is vacuum-sealed and frozen at peak freshness, then shipped with dry ice to ensure it arrives in perfect condition. If you’ve never cooked a teres major, you’re in for a serious upgrade.