Dylan you should try teres major man it is really good I was always a filet/ribeye guy but after having that cut I havent gone back. I will bring it to BBQs with no oil on it or a light coating of organic EVOO and some prime rib seasoning, grill it, and everyone is like "that is the best stuff I have ever had!"
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Dylan you should try teres major man it is really good I was always a filet/ribeye guy but after having that cut I havent gone back. I will bring it to BBQs with no oil on it or a light coating of organic EVOO and some prime rib seasoning, grill it, and everyone is like "that is the best stuff I have ever had!"
I looked it up. Seems to be a shoulder cut.
In the definition it shows to have a bunch of connective tissue. Typically that makes it chewy. I believe. I assume that is what most people are thinking. Even if not true. That could be what keeps the cost down. Normally not sold to be used as a steak.
Of course like anything learning grade to cook it is the trick. Sounds like you got it down. My family is gone for few day so i am going to look for some today.
In the definition it shows to have a bunch of connective tissue. Typically that makes it chewy. I believe. I assume that is what most people are thinking. Even if not true. That could be what keeps the cost down. Normally not sold to be used as a steak.
Of course like anything learning grade to cook it is the trick. Sounds like you got it down. My family is gone for few day so i am going to look for some today.
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yea im telling you though its how they cut the meat. A good butcher and it tastes better than prime rib. Trust me im a huge steak snob ive been to peter lugers and other places for dry aged steaks, tomahawk steaks, wagyu, etc and teres major is seriously good and not chewy at all.
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