Wagyu Petit Tender/Teres Major

Description

Long and slim like the Tenderloin, the Petite Tender is also tender and wonderfully great tasting. It's smaller and more affordable than the Tenderloin. It's also a relatively difficult steak to find in stores because it takes a butcher more time and skill to cut this tender and beefy steak, so we're pleased to offer it to consumers.

Preparation

The Petite Tender should be cooked to an internal temperature of 145°F (medium). It's best cooked quickly over high heat and is typically used for stir-fries, kebabs, steak fajitas or just grilling.

Alternative Names

Teres Major, Petite Tender Medallions, Shoulder Petites

Additional Info

This item ships frozen for freshness and food safety. We recommend storing it in your freezer and then thawing it overnight in your refrigerator before preparation for the best and safest results.