The teres major is a lean, flavorful cut from the shoulder, surprisingly tender, and delightful to smoke, grill, or braise to perfection.
This lean and tender muscle comes from the shoulder clod, an area of the animal that is typically only used for slow-roasting cuts. A skilled butcher can carefully separate the teres major from the rest of the shoulder clod, and the extra effort is well worth it!
This lesser known cut is very tender and flavorful, and has traditionally been one of the cuts that butcher’s held back. However, its popularity is increasing with the rise of artisan butchers, and is quickly becoming a “must have” on any carnivore’s menu.
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