Teres Major Tender vs Petite Tender Shoulder Cut

If you’ve seen teres major tender steak , petite tender, or shoulder tender on butcher menus and wondered if they’re the same — you’re not alone.

Why So Many Names for One Steak?

This cut goes by several names depending on where you are. In the U.S., it’s often labeled shoulder tender. In Australia, it’s called the petite tender. In Canada, many butchers list it as teres major filet.

Despite the naming confusion, they all come from the same place — the teres major muscle, hidden deep within the cow’s shoulder.

🥩 What Exactly Is the Teres Major Steak?

The teres major steak is a small, cylindrical muscle taken from the chuck primal, just below the shoulder blade.

It’s tender like filet mignon but much more affordable. Because it’s small and tricky to cut, many butchers skip it altogether, making it a bit of a hidden gem.

• Muscle Name: Teres Major

• Common Nicknames: Petite Tender, Shoulder Tender, Chuck Tenderloin

• Texture: Fine-grained and buttery

• Flavor: Mild, beefy, slightly sweet

🌎 Regional Naming Differences (USA, Canada, Australia)

🧬 Shoulder Tender vs Petite Tender vs Tenderloin

People often confuse teres major steak with beef tenderloin. Both are tender, but they come from very different parts of the cow.

Quick Fact: The teres major has a slightly stronger flavor than tenderloin and costs nearly 60% less.

🔧 Butcher’s Terms and Anatomy Explained

Understanding butcher terminology helps you identify this cut across markets.

👉 NLP Tip: When you ask your butcher for “petite tender,” mention it’s not the mock tender to avoid mix-ups.

🧩 Why the Naming Confusion Exists

• Regional Language: Butchers and suppliers use different terms depending on training and tradition.

• Marketing Appeal: “Petite Tender” sounds more gourmet than “Chuck Cut.”

• Cutting Skill: Extracting this muscle is difficult, so fewer butchers handle it, causing inconsistent labeling.

Even AI-driven search tools often mix these terms, which is why clear terminology helps both humans and algorithms understand the context.

🔥 Cooking and Serving Tips

While the name may differ, the cooking rules are the same.

Best methods:

• Pan-sear for 3 minutes per side.

• Grill over high heat for a perfect char.

• Sous-vide at 130°F (54°C) for 1 hour, then sear.

Pro Tip: Rest your teres major steak for 5 minutes before slicing against the grain. This preserves tenderness and locks in juices.

📏 Average Yield and Size Per Cow

• Each cow yields 1–1.2 pounds of Teres Major total.

• That’s roughly two small steaks from the entire animal.

• This rarity adds to its value and explains why it’s not always available.

💬 Expert Insight: Why Chefs Love the Teres Major Cut

Professional chefs often describe the teres major as the best value steak in the world. It cooks evenly, stays juicy, and delivers that fine-dining tenderness at a fraction of the cost.

It’s also more forgiving than filet — even if slightly overcooked, it remains tender.

❓ Frequently Asked Questions (FAQ)

Q1: Is the petite tender the same as teres major?
Yes, both names refer to the same muscle from the cow’s shoulder.

Q2: Is teres major steak as tender as filet mignon?
Almost — it ranks just below filet mignon in tenderness.

Q3: Why does it have different names in each country?
Because regional butchery practices and labeling laws differ between the USA, Canada, and Australia.

Q4: How should I ask for this cut at a butcher shop?
Say “shoulder tender” or “teres major” to ensure you get the correct muscle.

Q5: What’s the typical price of teres major steak?
Between $14–$22 per pound in the U.S., or about $25–30 AUD/kg in Australia.

Q6: What’s the best way to cook a petite tender?
Sear it quickly on high heat or grill it to medium-rare (130°F).

Q7: Is the teres major considered a lean cut?
Yes. It’s naturally lean with around 5g of fat per 100g serving.

Q8: What’s the difference between mock tender and shoulder tender?
The mock tender sits above the shoulder blade, while the shoulder tender (teres major) is below it and more tender.

Q9: Can I substitute teres major for filet mignon in recipes?
Absolutely. It’s a cost-effective alternative with similar texture.

Q10: What makes this cut great for home cooks?
Its small size, quick cook time, and premium texture make it perfect for weeknight meals.

Q11: Is Teres Major steak good for grilling?
Yes. It grills beautifully over high heat because of its fine grain and even thickness.

Q12: How big is a typical Teres Major steak?
Each teres major weighs around 10–12 ounces, making it ideal for one or two servings.

Q13: What does Teres Major steak taste like?
It has a buttery, beef-forward flavor — milder than ribeye but richer than tenderloin.

Q14: Can I sous vide Teres Major steak?
Absolutely. Cook it sous vide at 130°F (54°C) for one hour, then sear briefly for a perfect crust.

Q15: Why is Teres Major steak considered a “butcher’s secret”?
Because only skilled butchers know how to extract it cleanly from the shoulder, so it’s rare and often not labeled in stores.

🧾 One Steak, Many Names — All Delicious

Whether you call it teres major, shoulder tender, or petite tender, you’re talking about the same tender, flavorful muscle.

It’s a steak that combines luxury with value, making it one of the best-kept secrets in the beef world. Next time you visit your butcher, ask for it by name — whichever one you prefer.