Dry Aged Teres Major Steak/Petite Tender Steak
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Such a delicious and well-cut steak. All it needs is a 2-3 minute sear on all sides and just a bit of salt and pepper.
This little known steak is a treasure to find and we're lucky to have such a skilled butcher! Petite Tender steak is cut out of the shoulder, and otherwise known as the Teres Major steak, it is wide on one end and tapers to a point. Looks similar to a pork tenderloin.
Suggestion: Set room temp Teres Major Steak on a cast iron skillet on high heat and turn twice, few minutes total to a medium rare (internal temperature 125F) and slice against the grain.
About 2lbs, but varies.
Dry Aged Beef Teres Major Steak
Dry Aged Beef Petite Tender
As always, we promise:
- All pastured animals, raised by us, on Creamery Creek
- Start to finish - within 30 miles of our farm near La Crosse, WI
- Dry Aged for at least 21 Days
- NO Growth Hormones
- NO Antibiotics
- USDA inspected