From Ireland - Frozen
The petit tenderloin, also known as the teres major, is a sought-after but lesser-known cut of meat, considered the second most tender after tenderloin. Previously, it required significant butchery skill to separate it from tougher shoulder muscles, but with a more efficient method, it's gaining popularity as an affordable alternative.
- Cooking Suggestions: Teres major 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.
- Key Features:
- Pasture Raised and Grain Fortified
- Feedlot Free
- Humanely Raised - No Sub-therapeutic Antibiotics and No Growth Promotants
- Boneless
- Sustainability Certified by the Carbon Trust
- Ultra-Tenderized
- Recommended Cooking Temps:
- Rare - 120°-125°
- Medium Rare - 130°-135°
- Medium - 140°-145°
- Medium Well - 150°-155°
- Well Done - 160° and above
- Storage & Shelf Life Info: Keep frozen until needed, and then thaw prior to cooking.
- Learn More: Irish Nature Beef Savor the Freshness: Sustainable and Humane