Description

Teres Major – Emperor’s Cut

Name: Teres Major
SKU: 886
Availability: InStock

The Teres Major is a hidden treasure in the world of premium beef, often referred to as the “butcher’s tenderloin” for its exquisite tenderness and rich, beefy flavor. This small, lean cut is taken from the shoulder, offering a silky texture and flavor profile comparable to filet mignon but with an extra depth of taste thanks to the superior marbling of American Akaushi Wagyu.

The American Akaushi Wagyu Teres Major will transform any meal into a gourmet occasion with every rich, buttery bite that melts in your mouth. Its compact size makes it ideal for elegant individual servings or slicing into medallions or finger steaks. Exceptionally versatile, it shines when grilled, roasted, or pan-seared to medium-rare, allowing its natural flavors to take center stage.

Discover the hidden treasure of the Teres Major – the ‘butcher’s tenderloin.’ Order your American Akaushi Wagyu Teres Major from Hook and Cleaver Ranch online today and experience the unparalleled flavor and tenderness of this exquisite cut delivered right to your door.

Akaushi Wagyu Teres Major steaks are prized for their exceptional tenderness and rich beefy flavor, similar to a filet mignon with a subtle sweetness and depth that’s incredibly satisfying. The Teres Major can be cooked in a variety of ways, including grilling, pan-searing, and even roasting. Here's how to cook them to perfection: Cooking Methods: 1. Reverse Sear (Recommended for thicker cuts, over 1.5 inches):

Preheat oven: Preheat your oven to 275°F (135°C).
Season: Season the steak simply with salt and pepper.
Bake: Place the steak on a wire rack on a baking sheet. Bake until the internal temperature reaches 120°F for rare, 125°F for medium-rare or 130°F for medium. Use a meat thermometer to check. This can take 30+ minutes, depending on thickness.
Rest: Remove the steak from the oven and let it rest, loosely covered with foil, for 10-15 minutes.
Sear: Heat a heavy-bottomed skillet (cast iron is ideal) over high heat. Add a tablespoon of oil (high-heat oil like avocado or grapeseed is best). Sear the steak for 60-90 seconds per side, creating a beautiful crust.

2. Pan-Seared (Good for steaks under 1.5 inches):

Season: Season the steak generously with salt and pepper.
Heat skillet: Heat a heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add a tablespoon of high-heat oil.
Sear: Once the oil is shimmering, place the steak in the skillet. Sear for 3-4 minutes per side for medium-rare, or until desired doneness is reached. Use a meat thermometer to check.
Rest: Remove the steak from the skillet and let it rest for 5-10 minutes before slicing and serving.

3. Grilling (Also good for steaks under 1.5 inches):

Preheat grill: Preheat your grill to medium-high heat.
Season: Season the steak generously with salt and pepper.
Grill: Grill the steak for 3-4 minutes per side for medium-rare, or until desired doneness is reached. Use a meat thermometer to check.
Rest: Remove the steak from the grill and let it rest for 5-10 minutes before slicing and serving.

Slicing and Serving: