Petite Tender (AKA: Teres Major)

Wagyu Petite Tender

The Wagyu Petite Tender, also known as the Teres Major, is a hidden gem among steak cuts, offering remarkable tenderness and a rich, beefy flavor. Sourced from the shoulder area of the cow, this cut is often compared to filet mignon for its delicate texture, but with an added depth of flavor characteristic of Wagyu beef.

Key Features:

• Marbling: Fine marbling that enhances the tenderness and provides a juicy, flavorful bite.
• Texture: Incredibly tender, with a smooth and delicate mouthfeel.
• Flavor: Rich, beefy flavor with a subtle, buttery finish.
• Cut: Sourced from the shoulder, specifically the Teres Major muscle, known for its filet-like tenderness.

Cooking Tips:

The Wagyu Petite Tender is best cooked to medium-rare to retain its tenderness and juiciness. A quick sear in a hot pan with a simple seasoning of salt and pepper is all it needs. Resting the steak for a few minutes before slicing will enhance its flavor and ensure a perfect texture.

Serving Suggestions:

This versatile cut pairs beautifully with a range of accompaniments, such as roasted vegetables, garlic mashed potatoes, or a fresh green salad. For a touch of elegance, consider topping the steak with a compound butter or serving it with a red wine reduction. A glass of Pinot Noir or Merlot will complement the delicate flavors of the Wagyu Petite Tender perfectly.