Petite Tenderloin Prime Quality, Food Related

By A Mystery Man Writer

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The teres major, also known as petite tender, or shoulder tender, is a relatively unknown but highly desirable cut of meat. It is considered the second most tender cut, closely following tenderloin. Previously, it required great butchery skill to separate it from the tougher shoulder muscles. However, with the discovery of a more effective method, it is rapidly gaining popularity as an affordable alternative to tenderloin.<div><ul style="box-sizing: border-box; margin: 0px 0px 10px; text-align: justify; background-color: rgb(255, 255, 255);"><li style="color: rgb(65, 64, 66); box-sizing: border-box; margin: 0px;"><span style="box-sizing: border-box; margin: 0px; font-weight: 700;">Size:</span><span style="box-sizing: border-box; margin: 0px;"> 4 steaks per pack</span></li><li style="color: rgb(65, 64, 66); box-sizing: border-box; margin: 0px;"><span style="box-sizing: border-box; margin: 0px; font-weight: 700;">Cooking Suggestions:</span> Teres majors can be cooked whole or sliced into medallions, and pair well with sauces. They can be marinated, rubbed, or seasoned with salt and pepper. After cooking, rest for 10 minutes before serving or cutting to enhance flavor. Remember to remove them from the heat a few degrees short of the target temperature.</li><li style="color: rgb(65, 64, 66); box-sizing: border-box; margin: 0px;"><span style="box-sizing: border-box; margin: 0px; font-weight: 700;">Key Features:</span></li><ul style="box-sizing: border-box; margin: 0px;"><li><span style="color: rgb(65, 64, 66);">Pasture Raised and Grain Fortified</span></li><li><span style="color: rgb(65, 64, 66);">Feedlot Free</span></li><li><span style="color: rgb(65, 64, 66);">Humanely Raised - No Sub-therapeutic Antibiotics and No Growth Promotants</span></li><li style="color: rgb(65, 64, 66);">Boneless</li><li style="color: rgb(65, 64, 66);">Sustainability Certified by the Carbon Trust</li><li style="color: rgb(65, 64, 66);">Ultra-Tenderized</li><li style="color: rgb(65, 64, 66);">Individually Vacuum Sealed</li></ul><li style="color: rgb(65, 64, 66); box-sizing: border-box; margin: 0px;"><div style="box-sizing: border-box; margin: 0px; color: rgb(0, 0, 0); text-align: start;"><span style="box-sizing: border-box; margin: 0px; font-weight: bold;">Recommended Cooking Temps:</span></div><div style="box-sizing: border-box; margin: 0px; color: rgb(0, 0, 0); text-align: start;">Rare - 120°-125°</div><div style="box-sizing: border-box; margin: 0px; color: rgb(0, 0, 0); text-align: start;">Medium Rare - 130°-135°</div><div style="box-sizing: border-box; margin: 0px; color: rgb(0, 0, 0); text-align: start;">Medium - 140°-145°</div><div style="box-sizing: border-box; margin: 0px; color: rgb(0, 0, 0); text-align: start;">Medium Well - 150°-155°</div><div style="box-sizing: border-box; margin: 0px; color: rgb(0, 0, 0); text-align: start;">Well Done - 160° and above</div></li><li style="color: rgb(65, 64, 66); box-sizing: border-box; margin: 0px;"><div style="box-sizing: border-box; margin: 0px; color: rgb(0, 0, 0); text-align: start;"><span style="box-sizing: border-box; margin: 0px; color: rgb(65, 64, 66); text-align: justify; font-weight: 700;">Storage & Shelf Life Info:</span><span style="box-sizing: border-box; margin: 0px; color: rgb(65, 64, 66); text-align: justify;"> Keep frozen until needed, and then thaw prior to cooking.</span></div></li></ul></div>

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