The Teres Major, or Petite Tender, is extracted from the chuck and offers tenderness rivaling the tenderloin at a fraction of the cost. Compare the economic efficiency of these two cuts.

Master Rule: You can often serve three guests a Teres Major for the price of a single Filet Mignon, with minimal sacrifice in tenderness.

Configure Parameters

45 USD/lb
18 USD/lb
6 people

Calculated Targets

Total Savings (Teres Major)
121.50 USD
Money saved by choosing the butchers secret cut.
Filet Total Cost
202.50 USD
Teres Total Cost
81.00 USD
Portion Size
12 oz / guest
A contextual tip that changes based on input values.

Tenderness and Cost Comparison

Cut Tenderness Rank Flavor Intensity Cost Profile
Filet Mignon 1st Mild Premium
Teres Major 2nd Robust Beefy Value
Flat Iron 3rd Intense Moderate

Precision Master Protocol

  1. 1
    Step 1: Trim the silver skin from the exterior of the Teres Major.
  2. 2
    Step 2: Season heavily with kosher salt and cracked black pepper.
  3. 3
    Step 3: Sear whole in a hot skillet for 2 minutes per side.
  4. 4
    Step 4: Transfer to a 350-degree oven until internal temperature reaches 130 degrees.
  5. 5
    Step 5: Rest for 10 minutes, then slice into medallions against the grain.
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