Teres Major | Texas Wagyu
$32.00
Texas Wagyu Teres Major
The best-kept secret of Parisian bistros and artisan butcher shops. Known interchangeably as the Petite Tender or Bistro Tender, the Teres Major is an exceptionally rare cut tucked deep within the chuck primal. Officially documented as the second most tender muscle on the entire steer—rivaling the center-cut Filet Mignon in velvety texture—it delivers the luxurious softness of a tenderloin combined with the deep, robust beef savor of the shoulder clod.
While commodity beef bistro tenders are lean and unforgiving if overcooked, the G Five Texas Wagyu Teres Major completely changes the game. By infusing this delicate, cylindrical muscle with the rich intramuscular marbling of Japanese Wagyu and the bold punch of Texas Black Angus, every fiber self-bastes under high heat. The result is a deeply caramelized outer crust and a succulent, fork-tender center that slices into glistening medallions dripping with savory pan juices.
The G Five 50/50 Heritage Advantage
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50% Texas Angus Backbone: Provides the deep, earthy, mineral-rich beef savor that anchors the steak, holding up boldly to peppercorn crusts, screaming-hot cast iron sears, and rich red wine reductions.
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50% Japanese Wagyu Lineage: Weaves low-melting intramuscular fat throughout the fine grain, ensuring the cut remains remarkably juicy, tender, and moist rather than drying out over heat.
The Teres Major Cut & Farm-to-Table Advantage
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Filet Softness Meets Chuck Savor: Delivers the effortless, melt-in-your-mouth tenderness of a center-cut filet mignon paired with the complex, beef-forward richness typically found only in a ribeye.
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The Two-Per-Steer Butcher Rarity: Because each animal yields only two small teres major muscles (weighing just 8 to 12 ounces each), this cut is a limited butcher’s allocation that rarely makes it to retail meat cases.
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Exceptional Kitchen Versatility: Sear it whole like a tenderloin roast and carve it into thick chophouse medallions, slice it paper-thin for raw carpaccio, or skewer it over glowing coals for an upscale appetizer.
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100% Pasture-Raised Transparency: Born and raised on open Texas pastures with no artificial growth hormones or preventative antibiotics—delivering wholesome, nutrient-dense beef with uncompromising farm-to-table integrity.
Specifications
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Cut: Whole Boneless Teres Major (Petite Tender / Bistro Tender)
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Genetics: 50% Wagyu / 50% Angus (Pasture-Raised in Texas)
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Packaging: Individually vacuum-sealed, flash-frozen
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Shipping: Delivered rock-solid in an insulated cooler with dry ice
Chef’s Skillet Searing & Carving Guide
Because the Teres Major is a petite, cylindrical muscle, rolling it in a hot skillet ensures an even crust around the entire cut while keeping the core juicy and rosy.
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Slow Thaw & Temper: Thaw completely in the refrigerator over 24 hours. Set on the counter for 20 to 30 minutes before cooking to remove the refrigerator chill.
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Season Boldly: Pat bone-dry on all sides with paper towels. Season generously with G5 SPG Seasoning or coarse sea salt, butcher-grind black pepper, and garlic powder right before cooking.
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High-Heat Flash Sear: Heat a heavy cast iron skillet over medium-high heat until lightly smoking. Melt a spoonful of G5 Wagyu Beef Tallow to slick the pan.
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Sear & Roll: Lay the whole cut in the pan and sear for 6 to 8 minutes total, rolling the cylinder every 90 seconds to build a deep, caramelized mahogany crust on all sides. Spoon the hot rendered tallow and juices over the top as it cooks.
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Target Temperature: Pull from the heat as soon as the internal temperature hits 130°F–135°F at the thickest part for a classic medium-rare. Avoid cooking past medium to preserve the cut's signature tenderness.
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Rest & Medallion Carve: Rest on a warm cutting board for 6 to 8 minutes to allow the juices to settle. Carve into thick, 1/2-inch medallions strictly against the grain for an effortless, tender bite. Serve immediately with pan juices or finishing sea salt.