Ever had a Teres Major Steak? Warning, Grill Pr0n!

[AbleAcresBBQ]

I believe it is equivalent to the money muscle we slice for our competition pork. I see them when cooking whole chuck roll but haven’t tried to extract one yet. It is now on my list of things to try.

 

[GrillinFool]

thanks for the idea grillinfool. any other suggestions to flavorize it other than andria's?

I jerked one of them. It was fantastic.

You could add flavor with plain butter or a compound butter added at the end.

Go Asian and hit it with a little teryaki.

Worcestershire, garlic, onion, butter, reduction?

Wrap around the edge with a couple slices of bacon like a filet? Make sure to have lots of toothpicks!

Red wine, butter, rosemary, garlic?

Onions, portabellas, butter, teryaki? I just did this recently. AWesome. Documented it. Even though it was on the stove, I felt it still fits the theme of my blog...

 

[Ryan Chester]

That looks incredible!!!

 

[Groundhog66]

Here is a bit more info on the cut.

 

[Cloudsmoker]

No doubt. Photo work was excellent, too

 

[SmokinOkie]

Here is a bit more info on the cut.

Check out the PDF for some photos of the whole beef primal

http://www.beefinnovationsgroup.com/CMDocs/BIG/cutting schematicBVC1-aaBVC2-aaBVC3-aa.pdf

 

[GrillinFool]

No doubt. Photo work was excellent, too

Thanks. That's very much a work in process. The hardest part of the whole blog thing is the photography by far. First thing is a DSLR is a must OR fantastic lighting. The problem is that flashes are terrible for food pictures. Washes it out. And even if you have a DSLR, you have to have an external flash that can be angled away from the food and bounced off a wall or the ceiling.

The other key I call quality through quantity. For every picture that makes the site, a dozen don't.

 

[GrillinFool]

Check out the PDF for some photos of the whole beef primal

http://www.beefinnovationsgroup.com/CMDocs/BIG/cutting schematicBVC1-aaBVC2-aaBVC3-aa.pdf

Nice find!

:thumb:

 

[Westexbbq]

Looks great, bet it tastes even better.
As Abel said above, it sounds like this cut is akin to the money muscle of the cow.

 

[Big Bears BBQ]

I would really like a slice off each end ...... that looks so good .....

 

[hankll]

Well the Flat Iron is now selling at $6.99/# at my Kroger's. Ever since I first discovered it, it was priced at $3.99/#, and it is a very tender cut, and in my opinion is better than a Ribeye. But if this Teres Major is a part of the Flat Iron, or vice versa, I know I'd like it. I bet its more pricey.

According to beef tenderness ranking the various cuts of meat the Flat iron is supposed to be more tender than the Teres Major. I could believe that but can't compare it, since Ive never had any Teres Major. Here is the article link to the tenderness rankings.
http://www.agrireseau.qc.ca/bovinsboucherie/documents/Ranking of Beef Muscles for Tenderness.pdf

 

[Braumeister]

Got this from my buddy that owns the butcher shop where I got them on the debate about flat irons and teres major:

I am betting you got it at Kenrick's, am I right???:clap2:

 

[JD McGee]

Most excellent pron sir! I'm a steak eatin' kinda guy! )