I have been looking for a cut of beef called teres major for a long time. It's a cut of chuck and is often sold in restaurants as tenderloin medallions even though it's chuck. Some places call it mock tenderloin. There are only two of these muscles per cow and most are purchased by restaurants before they can get to consumers directly. However, over the weekend, I found two of them. The best part? They were only $5.48 per pound!
This cut of beef is really good and rivals tri-tip, IMO. I cooked this one at 250F for about an hour and 10 minutes. I didn't keep track of time just cooked it until it reached 130F internal and pulled it and let it rest. If you are lucky enough to find this cut BUY IT! It's really tasty and is cheap for a quality cut of beef nowadays.
This cut of beef is really good and rivals tri-tip, IMO. I cooked this one at 250F for about an hour and 10 minutes. I didn't keep track of time just cooked it until it reached 130F internal and pulled it and let it rest. If you are lucky enough to find this cut BUY IT! It's really tasty and is cheap for a quality cut of beef nowadays.