When it comes to tenderness, most steak lovers instantly think of the tenderloin — that buttery, melt-in-your-mouth cut found in filet mignon and Chateaubriand. But what if there was a less expensive twin that delivers nearly identical tenderness and flavor? Enter the teres major, also known as the shoulder tender or petite tender.
The Battle of the Tender Cuts
Both cuts share a similar silky texture, but they differ in location, price, and flavor profile. In this guide, we’ll dive deep into the teres major vs tenderloin debate — breaking down everything from cost-per-pound to tenderness scales, cooking differences, and chef-tested taste results.
By the end, you’ll know exactly which cut offers the best value and taste for your next steak night.
Understanding the Cuts: Where Each Comes From
What Is Teres Major?
The teres major comes from the chuck primal, nestled near the shoulder blade. Because it’s a small, underused muscle, it stays surprisingly tender — earning the nickname “the butcher’s secret filet.”
Each cow only yields two teres majors, weighing about 8–10 ounces each, which is why they’re prized but harder to find in supermarkets.
What Is Tenderloin?
The tenderloin sits deep within the short loin, tucked under the backbone — the same area that gives us filet mignon and tournedos. It’s the most tender muscle in the cow because it does virtually no work during the animal’s life.
Tenderloin is a premium cut, known for its velvety texture, mild beef flavor, and fine grain, often used in high-end steakhouses and fine dining.
Anatomy Comparison: Shoulder vs Loin
| Feature | Teres Major (Shoulder Tender) | Tenderloin (Filet Mignon) |
|---|---|---|
| Location on Cow | Chuck (Shoulder section) | Short Loin (Back of cow) |
| Average Weight | 8–10 oz | 4–6 lbs whole (6–8 oz per filet) |
| Muscle Activity | Moderate – assists shoulder movement | Minimal – nearly inactive muscle |
| Texture | Very tender with slight grain | Ultra-tender, fine-grained |
| Flavor | Beefier, slightly more robust | Mild and buttery |
| Marbling | Moderate (depends on grade) | Leaner, minimal marbling |
| Availability | Specialty butchers & online | Widely available |
| Cost (per lb) | $14–$22 USD | $35–$55 USD |
| Cooking Flexibility | Grilling, sous vide, pan-sear | Best for pan-sear or oven roast |
| Tenderness Score (1–10) | 9.2 | 10 |
Tenderness and Texture: Shoulder Rivalry to the King
If the tenderloin is the king of tenderness, the teres major is its loyal prince — nearly as tender, but with more personality.
Chefs often describe teres major as “90% as tender as filet mignon, but twice as flavorful.” The slight presence of connective fibers gives it structure and juiciness that some say the filet lacks.
Meanwhile, tenderloin’s claim to fame lies in its buttery softness. It cuts with a butter knife, no matter the cooking method. However, it can taste mild or neutral, especially if under-seasoned.
When cooked to medium-rare (130°F / 54°C), both deliver a luxurious bite — though teres major offers a touch more chew and beef depth.
Flavor Profile: Mild vs Meaty
Teres Major Flavor Notes
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Deep, beef-forward taste
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Slightly more umami and mineral-rich
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Pairs beautifully with smoky marinades or compound butter
Tenderloin Flavor Notes
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Subtle, clean beef flavor
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Soft mouthfeel, almost creamy
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Works best with rich sauces like peppercorn or red wine reduction
If you enjoy flavor complexity, teres major wins. If you prefer subtlety and luxury texture, tenderloin remains unbeatable.
Price and Value: Why Teres Major Is the Smart Buy
Let’s face it — steak prices in 2025 are higher than ever. But this is where teres major shines.
| Cut | Average Cost (Per lb) | Cost (Per kg) | Value Index (Flavor + Tenderness ÷ Price) |
|---|---|---|---|
| Teres Major | $14–$22 | $31–$48 | ⭐⭐⭐⭐☆ (Excellent) |
| Tenderloin | $35–$55 | $77–$121 | ⭐⭐⭐☆☆ (Premium, but costly) |
You’re getting nearly the same tenderness for less than half the price. For home cooks or restaurants seeking filet quality without the premium markup, teres major is the ultimate “filet knockoff” cut — without sacrificing luxury.
Chef Insights: What Professionals Say
Top chefs often use teres major as a “menu sleeper hit.” It’s tender enough for fine dining but affordable enough for bistros and catering.
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Chef Marcus H. (Portland, OR): “If I blindfold my guests, they can’t tell the difference between teres major and filet mignon.”
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Chef Elise K. (Sydney, AUS): “Teres major gives me flavor and flexibility. It’s lean, yet still juicy — perfect for sous vide or pan-sear.”
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Chef René L. (Toronto, CA): “For tasting menus, I use teres major instead of tenderloin. Guests always ask which cut it was — they never believe it’s from the shoulder.”
Cooking Comparison: Best Methods for Each
Teres Major
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Ideal for grilling, pan-searing, or sous vide
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Best internal temp: 130–135°F (54–57°C) for medium-rare
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Rest for 5–7 minutes before slicing
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Enhances with herb butter, garlic rubs, or chimichurri
Tenderloin
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Ideal for pan-sear + oven finish or reverse sear
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Cook to 125–130°F (52–54°C) for medium-rare
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Serve with sauces (Béarnaise, demi-glace) to boost flavor
👉 Pro Tip: Always sear both cuts over high heat at the end to develop crust and flavor.
Tenderness Scale: Where They Stand
| Cut | Tenderness (1–10) | Flavor Intensity (1–10) | Juiciness (1–10) |
|---|---|---|---|
| Tenderloin | 10 | 6 | 8 |
| Teres Major | 9 | 8 | 9 |
| Ribeye (for reference) | 8 | 10 | 10 |
As you can see, teres major delivers an impressive balance of tenderness and flavor. It’s not just a cheaper substitute — it’s a legitimate contender in its own right.
Availability and Sourcing
Tenderloin is universally available, from grocery chains to steakhouse menus.
Teres major, however, requires a bit of hunting. It’s found in artisan butchers, farm-direct stores, or online platforms like Porter Road, Wild Fork Foods, or TruLocal.
Use search terms like:
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teres major steak near me
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shoulder tender steak for sale
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petite tender vs filet
…and you’ll find plenty of sources in 2025.
Environmental and Ethical Considerations
Because teres major comes from the chuck primal, it helps reduce waste by utilizing a lesser-known muscle. For conscious consumers, this makes it a more sustainable and cost-effective choice.
Tenderloin, while exquisite, requires more processing and has a smaller yield per cow — which contributes to its premium cost and environmental footprint.
Final Verdict: Which Steak Wins?
| Category | Winner |
|---|---|
| Tenderness | Tenderloin |
| Flavor | Teres Major |
| Value for Money | Teres Major |
| Availability | Tenderloin |
| Cooking Versatility | Teres Major |
| Overall Winner (2025) | 🥇 Teres Major – The Smart Buy for Steak Lovers |
The Butcher’s Secret Beats the Classic
When it comes to value, flavor, and near-identical tenderness, the teres major is a clear winner for everyday steak lovers. While the tenderloin remains a luxurious choice for special occasions, the teres major delivers 90% of its tenderness at 50% of the price — all while offering a more flavorful, beefy bite.
So next time you visit your butcher, skip the overpriced filet and ask for teres major steak — your taste buds (and your wallet) will thank you.
FAQs about Teres Major vs Tenderloin
1. Is teres major as tender as tenderloin?
Almost — teres major scores about 9/10 on the tenderness scale, just below tenderloin’s 10/10.
2. Why is teres major called a “filet knockoff”?
Because it mimics the tenderness and texture of filet mignon at a fraction of the cost.
3. Which tastes better — teres major or tenderloin?
Teres major has a richer, beefier flavor, while tenderloin tastes milder and smoother.
4. What’s cheaper, teres major or tenderloin?
Teres major costs 40–50% less on average per pound.
5. Where can I buy teres major steak?
From online butchers like Porter Road, TruLocal, and Vic’s Meat Direct, or local specialty butchers.
6. Can teres major replace filet mignon in recipes?
Yes, perfectly — it’s ideal for medallions, steak sandwiches, or pan-seared entrées.
7. What’s the best cooking temperature for teres major?
Aim for 130°F (54°C) internal temperature for medium-rare perfection.
8. Does teres major have more flavor than tenderloin?
Yes, slightly — due to its shoulder origin, it has more umami depth.
9. How many teres major steaks per cow?
Only two — making it a rare, small-yield cut.
10. Is tenderloin worth the extra cost?
Only if you prioritize extreme tenderness over flavor and value.
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