The Teres Major is also referred to as a Bistro Fillet, Shoulder Tender or a Petit Fillet. It is a small elongated muscle situated alongside the Bolo and the shoulder blade. It is an extremely tender cut with moderate marbling and should not be cooked passed medium rare. It can be cut into medallions or butterflied to make it a larger portion or roasted whole. It has a fine grain with a robust buttery beefy flavor as it comes from the shoulder.

Average Weight Per Piece

1.5 - 2 kg

Beyond Beef Label

Cooking Suggestion




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