Shoulder tender
Beef cuts
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| Type | Teres major steak |
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A shoulder tender[1][2] also called beef shoulder petite tender,[3] beef shoulder tender petite roast,[4] bistro filet, rat or teres major steak[1][2] is a US cut of beef of the teres major muscle from the blade of the shoulder (chuck). It is one of the most tender beef muscles and is said to be "white-tablecloth quality",[1][5] being a similar quality to filet mignon, but less expensive.[6] It is seldom used, as it requires skill to extract.[1] It is known as petite tender medallion, petite tender[4] or tender medallions if sliced into medallions (after being roasted or grilled whole).[3][5] It is shaped like a pork tenderloin,[5] and weighs 8 to 10 ounces (230 to 280 g).[3]
The flat iron steak lies above it, and is distinct from this steak, as it is formed from different muscles: teres minor and infraspinatus.
See also
References
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External links
- [1] Contains information, recipes, cooking instructions and nutritional information
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