Every once in a while we have to eat a litle crow. I’m about to eat my serving.
A while back I wrote a blog about Flat Iron steak being the second most tender piece of meat in a beef cow. Somebody commented, and I believe it was Ben Hartwell of Sebago Lake Ranch. He commented that someone told him that the Teres Major was the second most tender cut.
I disagreed. Now let me be honest. In my 46 years as a butcher (and I modestly consider myself one of the best), I have never eaten a Teres Major. Can’t even pronounce it.
I don’t really know why. I just never had until Friday, March 2nd, when a chef friend of mine was a bit confused on the conflicting information about the very subject. So he cooked up a Teres Major (also known as the Petite Tender) and I was completely blown away. It was one of the most incredible pieces of meat I have ever eaten. It was tender and I dare say a bit more tender than the Flat Iron. But the texture, the flavor and the unique mouth feel were different than the Flat Iron. So I have to truly say that I was wrong.
As I tell everyone in my classes, one of the things that make a great butcher is the willingness to learn, and to not have an attitude that because we have so much experience, we know it all.. We don’t! We sometimes learn from our students.
So I am going to consider the Teres Major the second most tender piece of meat in a beef cow, and the Flat Iron the third most tender. However, I will still highly recommend the Flat Iron as a truly fabulous piece of meat. But not without including the Teres Major as well.
Thanks, Ben, for raising the question.