Teres Major from Black Forest pasture-fed cattle
The Teres Major is an absolute insider tip for beef! Also known as the butcher's cut , it's considered one of the best and most tender cuts, boasting a juicy texture and intense meat flavor. This cut comes from the rear part of the shoulder and is ideal for pan-frying or grilling.
Through our own breeding and slaughtering, we guarantee the highest meat quality and species-appropriate animal husbandry.
Teres Major explains - Meat consultation
The properties of the Teres Major
The teres major originates from the back of the shoulder and is also called the petite tender . The muscle is rarely used, making it particularly tender. The term "teres major" comes from medical Latin and refers to the muscle that moves the forelegs inward.
Raising our cattle
All our beef comes from our own herd and from partners in the Black Forest. The animals are raised on our own farm feed. Thanks to short transport routes (max. 50 km) and stress-free slaughter on our farm, we guarantee the highest quality meat.
Dry-aged beef – tradition and quality
Dry aging beef steaks is a tradition for us. This aging method preserves the natural flavor of the meat while the meat matures on the bone, losing up to 50% of its weight without sacrificing its juiciness.
preparation
How to prepare Teres Major on the grill – in 6 steps
- Prepare two zones on the grill:
- 1. Zone: High heat
- 2nd Zone: Indirect heat
- Remove the steak from the refrigerator, season with salt, and place it in the hot zone for 2–3 minutes. Sear on all sides.
- Place in the indirect zone and reduce the heat.
- Insert core temperature sensor.
- When the desired core temperature is reached, remove from the grill and let rest for 2-3 minutes.
- Carve across the grain and serve on warmed plates.
How to cook Teres Major in a pan – in 5 steps
- Preheat pan without oil for 2-4 minutes at maximum heat, preheat oven to approx. 120 °C.
- Salt the steak and place it in a hot pan with 1 tablespoon of oil. Sear it all over.
- Then place in the oven and insert the core temperature probe.
- When the desired core temperature is reached, remove from the oven and let rest for 2-3 minutes.
- Carve across the grain and serve on warmed plates.
Core temperature for Teres Major
The perfect core temperature is a matter of taste. Our recommendation for Teres Major is 52°C .
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48-52 °C |
| Medium-Rare | Slight discoloration, but still reddish | 52-56 °C |
| medium | Clearly visible change in color, still slightly reddish | 56-60 °C |
| Well Done / Through | Almost completely recolored, no red tone | 60-64 °C |
Aus eigenem & Partner ViehbestandTeres Major
Teres Major
Tender butcher's cut – Teres Major (Petite Tender) from the shoulder, finely marbled & intense in meat flavor
Regular price
13,99 €
Sale price
13,99 €
Regular price
Unit price
46,63 €
per
kg
Tax included.
Shipping calculated at checkout.
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Teres Major from Black Forest pasture-fed cattle
The Teres Major is an absolute insider tip for beef! Also known as the butcher's cut , it's considered one of the best and most tender cuts, boasting a juicy texture and intense meat flavor. This cut comes from the rear part of the shoulder and is ideal for pan-frying or grilling.
Through our own breeding and slaughtering, we guarantee the highest meat quality and species-appropriate animal husbandry.
Teres Major explains - Meat consultation
The properties of the Teres Major
The teres major originates from the back of the shoulder and is also called the petite tender . The muscle is rarely used, making it particularly tender. The term "teres major" comes from medical Latin and refers to the muscle that moves the forelegs inward.
Raising our cattle
All our beef comes from our own herd and from partners in the Black Forest. The animals are raised on our own farm feed. Thanks to short transport routes (max. 50 km) and stress-free slaughter on our farm, we guarantee the highest quality meat.
Dry-aged beef – tradition and quality
Dry aging beef steaks is a tradition for us. This aging method preserves the natural flavor of the meat while the meat matures on the bone, losing up to 50% of its weight without sacrificing its juiciness.
preparation
How to prepare Teres Major on the grill – in 6 steps
- Prepare two zones on the grill:
- 1. Zone: High heat
- 2nd Zone: Indirect heat
- Remove the steak from the refrigerator, season with salt, and place it in the hot zone for 2–3 minutes. Sear on all sides.
- Place in the indirect zone and reduce the heat.
- Insert core temperature sensor.
- When the desired core temperature is reached, remove from the grill and let rest for 2-3 minutes.
- Carve across the grain and serve on warmed plates.
How to cook Teres Major in a pan – in 5 steps
- Preheat pan without oil for 2-4 minutes at maximum heat, preheat oven to approx. 120 °C.
- Salt the steak and place it in a hot pan with 1 tablespoon of oil. Sear it all over.
- Then place in the oven and insert the core temperature probe.
- When the desired core temperature is reached, remove from the oven and let rest for 2-3 minutes.
- Carve across the grain and serve on warmed plates.
Core temperature for Teres Major
The perfect core temperature is a matter of taste. Our recommendation for Teres Major is 52°C .
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48-52 °C |
| Medium-Rare | Slight discoloration, but still reddish | 52-56 °C |
| medium | Clearly visible change in color, still slightly reddish | 56-60 °C |
| Well Done / Through | Almost completely recolored, no red tone | 60-64 °C |
