In-Depth Guide to Teres Major Steak: Characteristics, Flavor, Texture, Cooking Tips, Selection, and Price Comparison

Did you know that only about 600 grams of teres major steak can be taken from an entire cow? Also known as “Uwamisuji” or “Petite Tender,” this cut is prized among meat lovers as the “phantom lean” for its rarity—less than 1% of total distribution, according to some data.

“If filet steak is too expensive,” “If you don’t like fatty cuts,” or “If you want a lean yet tender steak”—for anyone with these concerns, teres major steak is the ideal choice. With a rich protein content of about 21g per 100g and a healthy fat content of 4g or less, it’s also packed with iron and B vitamins, making it increasingly popular among health-conscious consumers.

What’s more, its finely grained muscle fibers give it a “knife-free tenderness,” and each bite brings out a deep, savory flavor unique to lean meat—something you won’t find in other cuts. In this article, experts will provide a thorough explanation covering everything from distribution channels and price ranges to storage and cooking tips.

By reading this page, you’ll gain a complete understanding of how to choose this cut, professional cooking methods, and smart buying strategies. Why not add a “dish only those in the know can enjoy” to your dinner table tonight?

What Is Teres Major Steak? Complete Guide to the Cut, Its Features, and Alternate Names

Definition and Location of Teres Major Steak – Clear Explanation of Its Features and Position Among Beef Cuts

Teres major steak is a rare cut located under the cow’s scapula (shoulder blade), known for its exceptional tenderness and balanced flavor of lean meat. With fine muscle fibers and minimal fat, it’s perfect for those who want to enjoy the natural taste of beef. It offers tenderness akin to filet, yet is more affordable, making it a high cost-performance cut. Among typical steak cuts, it’s characterized by a moist texture and rich flavor.

Teres Major Steak Location on Cow – Illustrated and Explained Position on the Shoulder

Teres major steak is found on the inside of the cow’s shoulder (chuck), beneath the scapula, and is cut from the area near the base of the foreleg. Because this part of the muscle is used very little, the meat retains exceptional tenderness.

Cut Name	Location	Main Features
teres major	Under scapula (base of foreleg)	Tender, mostly lean
chuck	Whole shoulder	Slightly chewy
ribeye	Around the ribs	Fatty and juicy

Alternate Names and Market Terminology for Teres Major Steak – Japanese, English, and International Names Explained

Teres major steak is known by many names depending on the country or market. In Japan, it’s called “Uwamisuji” or “Udetonbi,” while in Western countries, it’s known as “Petite Tender” or “Shoulder Tender.” The abundance of names comes from its rarity, as different specialty shops and butchers often use their own terms. You’ll also find various names on restaurant menus and online shops.

Teres Major Steak Other Names – Uwamisuji, Petite Tender, Shoulder Tender, and More

• Japanese names: Uwamisuji, Udetonbi
• English names: Petite Tender, Shoulder Tender
• Others: Teres Major Steak, Bistro Filet

These names vary by retailer and country, so knowing several terms is useful when buying or searching for recipes.

Differences Between Teres Major Steak and Similar Cuts – Detailed Comparison with Other Cuts

Teres major steak achieves a perfect balance of tenderness and rich flavor compared to other popular cuts like filet, sirloin, and hanger steak. While filet (filet mignon) is even more tender, it comes at a higher price point. On the other hand, flat iron and hanger steak offer a more robust beefy flavor but tend to be chewier.

Comparison Point	Tenderness	Umami	Price Range	Fat Content
teres major	High	High	Medium	Low
filet mignon	Highest	Slightly mild	High	Very low
flat iron	High	Strong	Medium	Slightly higher
hanger steak	Medium	Very strong	Medium	Average

Strengths include features such as “tenderness comparable to filet at an affordable price” and “rich red meat flavor.” It’s perfect not only for steak, but also for grilling, roasting, Japanese-style yakiniku, and marinating.

Flavor, Texture, and Nutrition of Teres Major Steak

Flavor and Texture Characteristics of Teres Major Steak – Reasons for Tenderness and Richness, Eating Impressions

Teres major steak is a rare cut taken from the shoulder (chuck) of the cow, and is known for its remarkable tenderness and juicy umami. Compared to other red meats, its muscle fibers are finer, offering a moist texture and deep, natural beef flavor with every bite. Especially when grilled, the savory aroma and mellow meat juices that fill your mouth make it a favorite among meat lovers.

• Extremely tender with a pleasant bite
• Rich red meat flavor and sweetness
• Remains juicy even if slightly overcooked, without drying out

Whether in yakiniku or as a steak, this cut allows you to enjoy tenderness and deep flavor on par with filet.

Reasons Teres Major Steak is Tender, Juicy, and Full of Flavor – The Basis for Its Umami and Juiciness

The special tenderness and juiciness of teres major steak come from its fine muscle fibers and balanced fat content. With just the right amount of marbling alongside robust red meat flavor, it resists becoming tough when cooked and is characterized by its overflowing meat juices.

• Located in a part of the shoulder with little movement, resulting in fine muscle fibers
• An exquisite balance of fat and red meat delivers both moistness and richness
• Minimal shrinkage during cooking, keeping it juicy even after grilling

Thanks to just the right amount of marbling, the meat’s umami and juiciness are maximized.

Nutritional Value of Teres Major Steak – Focused on Health-Conscious Readers

Teres major steak is high in protein and low in fat, making it a great choice for health-conscious individuals. It’s also rich in iron and B vitamins, making it ideal for those seeking a balanced diet. Its low fat content makes it popular among those watching their calorie intake.

• High protein content supports muscle building
• Abundant in iron and zinc, helpful for maintaining good health
• Low in fat, perfect for those seeking a healthy option

Teres Major Steak Nutrition Facts per 100g – Data on Calories, Protein, Fat, Iron, etc.

Item	Nutritional Value per 100g
Energy	Approx. 140 kcal
Protein	Approx. 22g
Fat	Approx. 4g
Iron	Approx. 2.5mg
Vitamin B12	Approx. 2.0μg
Sodium	Approx. 55mg

These values are approximate and may vary slightly depending on the cut and cooking method.

Health Benefits and Recommended Points of Teres Major Steak – The Strengths of Well-Balanced Nutrition

Teres major steak is perfect for those looking to build muscle, supplement protein during dieting, or increase iron intake. Despite being low in fat, it retains plenty of beefy flavor, making it a favorite among those who want both health and satisfaction from their meals.

• High protein content helps build strength and maintain stamina
• Rich in iron, making it great for preventing anemia
• Quality protein and vitamins support beauty and health

It’s the ideal choice for those who want to enjoy the richness of red meat while keeping excess fat at bay.

How to Choose, Store, and Prepare Teres Major Steak

How to Choose Teres Major Steak – Tips for Selecting the Right Cut

Teres major steak is a rare cut from the lower part of the cow’s shoulder blade, known for its tenderness and rich red meat flavor. When choosing this cut, keep the following points in mind:

• The surface should be a bright red color with a glossy sheen
• Minimal excess fat or drip (meat juices)
• The cut surface should be fine-grained, with little visible sinew

Especially with Wagyu or grass-fed beef, the flavor and tenderness are exceptional. This cut is also known as “Uwamisuji,” “Petit Tender,” or “Bistro Filet,” so refer to these names when purchasing.

Teres Major Steak Cut/How to Trim Sinew – Prep Techniques for the Best Flavor

Proper cutting and sinew removal are key to enjoying delicious teres major steak. Here are the basic steps for preparation:

1. Carefully remove the thin membrane and sinew on the surface with a knife
2. Cut perpendicular to the grain to ensure a more tender texture
3. A thickness of about 2cm is ideal for easy cooking and achieving medium-rare

Leaving sinew can ruin the texture, so always check before cutting. The way you cut can greatly affect the final result of your steak.

How to Store Teres Major Steak – Tips for Keeping It Fresh

After purchase, immediate refrigeration is essential. For refrigeration, wrap the meat and place it in an airtight container, using it within three days. For long-term storage, freezing is best—wrap in plastic and a freezer bag, making sure to remove as much air as possible.

Below is a comparison of storage methods:

Storage Method	Storage Period	Tips
Refrigeration	2–3 days	Store at low temperature to prevent drying, ideal for quick use
Freezing	2 weeks to 1 month	Portion and seal tightly to preserve flavor

Avoid temperature changes and repeated thawing/refreezing to maintain the best taste and texture during storage.

Points on Freezing, Thawing, and Storage Period – Tips for Maximum Flavor

When freezing, seal tightly to prevent exposure to air, and aim to use within one month. For thawing, let it sit in the refrigerator and thaw slowly to prevent loss of meat juices. Avoid quick thawing or leaving at room temperature.

• Even when frozen, use within a month
• Thaw in the refrigerator over about 12 hours
• Do not refreeze after thawing

This way, you can maximize the steak’s flavor and texture.

Teres Major Steak Preparation Techniques – Pro-Recommended Prep Methods

Good preparation makes all the difference in steak flavor. Allow the meat to come to room temperature before cooking, and blot off excess moisture with paper towels to prevent uneven cooking.

• Take out of the refrigerator 30 minutes before cooking to bring to room temperature
• Thoroughly remove surface moisture with paper towels
• Lightly season with salt as needed

Careful preparation will highlight the steak’s juiciness and aroma when cooked.

Teres Major Steak Marinade/Dry Brining – Steps That Bring Out the Flavor

Marinades and dry brining are effective for enhancing the teres major steak’s flavor. Here are recommended ways to season the meat:

1. Marinate with olive oil, salt, coarsely ground black pepper, and grated garlic; let it rest for 30 minutes to 1 hour
2. For richer aroma, add herbs such as rosemary or thyme to taste
3. For dry brining, salt the entire surface of the meat and let it rest in the refrigerator for several hours

Seasoning increases the meat’s umami and greatly improves the aroma and juiciness after cooking. You can also try adding wine or balsamic vinegar for a twist.

Recommended Cooking Methods and Recipes for Teres Major Steak

Basic Cooking Method for Teres Major Steak – Foolproof Grilling and Cooking Tips for Beginners

Teres major steak stands out for its tenderness and rich red meat flavor, making it easy to prepare deliciously at home. The key is not to overcook it. Letting the meat come to room temperature before cooking ensures even heat throughout. A simple seasoning of salt and pepper, and lightly patting off any moisture before cooking, helps create a savory crust. Finishing with butter or garlic enhances the flavor even more. For prep, be sure to remove all silver skin to enjoy the steak’s tender texture.

Teres Major Steak How to Cook – Differences by Cooking Method: Grill, Pan, Oven, Sous Vide

teres major steak is adaptable to a variety of cooking methods, each bringing out its own unique flavors.

Cooking Method	Features	Key Points
Grill	Sear quickly at high heat	Sear both sides over strong heat, then let rest
Pan	Easy to replicate at home	Cook over medium heat, finish with residual heat
Oven	Even cooking throughout	Slow-cook at low temperature, then sear the surface at the end
Sous vide (low-temperature cooking)	Results in the most tender finish	Heat at 55–58°C for about an hour, then sear the surface at the end

No matter which method you choose, be careful not to overcook and pay attention to the internal temperature. Select the method that fits your preferences and available equipment.

teres major steak Recipe Collection – Suggestions for a Variety of Delicious Ways to Enjoy

Teres major steak can be enjoyed not only as a simple steak, but also with a wide range of creative recipes.

• Japanese-style Grated Daikon Steak: Refreshing with grated daikon and ponzu sauce
• Braised in Red Wine Sauce: Served with a rich, flavorful sauce
• Garlic Butter Steak: Bold and punchy flavor
• Salad-style Roast Beef: Chilled, thinly sliced, and served as a salad topping

By expanding your recipe repertoire, you can create dishes that will delight both family and guests.

teres major steak recipe – Popular Cooking Examples and Easy Home Recipes

Popular teres major steak recipes include garlic butter sauté and Japanese-style grated daikon steak.

1. Garlic Butter Sauté

• Season the steak with salt and pepper
• Sear the surface over high heat in a frying pan
• Add butter and sliced garlic; once fragrant, coat the meat with the mixture

1. Japanese-style Grated Daikon Steak

• Sear the steak in a frying pan, then finish by topping with grated daikon and ponzu for a light, refreshing flavor

Both can be made quickly and easily at home, making them perfect for everyday cooking.

Tips for Cooking teres major steak – Key Points That Make All the Difference

To bring out the best in teres major steak, pay close attention to internal temperature and resting time. Overcooking can make it tough, so aim for medium rare as a guideline.

• Suggested Cooking Times
• For a 2cm thick steak, sear each side over high heat for 1.5–2 minutes
• For sous vide, cook at 55–58°C for 1 hour
• Resting Time
• After cooking, wrap the steak in aluminum foil and let it rest for about 5 minutes

This helps the juices redistribute evenly, resulting in a juicy finish. You can also enjoy it with rock salt, black pepper, or olive oil to suit your taste.

teres major steak Grilled/Pan/Oven/Sous Vide Steps – Specific Temperature and Time Guidelines

Cooking Method	Temperature	Cooking Time	Resting Time
Grill	220°C	2 min per side	5 min
Pan	High heat	1.5–2 min per side	5 min
Oven	160°C	8–10 min	5 min
Sous vide	55–58°C	60 min	2–3 min

Check the internal temperature with a meat thermometer after cooking to ensure optimal doneness.

teres major steak Buying Guide & Price Comparison

How to Buy teres major steak – Smart Purchasing Tips and Distribution Channels

Due to its rarity, teres major steak is not commonly found at regular supermarkets. To ensure you get it, consider specialty butchers, high-end supermarkets, or reputable online retailers. The advantages of each distribution channel are as follows.

teres major steak where to buy – Advantages of Stores, Online Shops, and Butcher Shops

Where to Buy	Benefits	Points to Note
Butcher Shop	Staff have expertise, and the freshness and cutting skills are excellent.	Selection may be limited at times
High-End Supermarket	Strict quality control, with a wide selection of branded beef.	Prices tend to be somewhat higher
Online Store	Accessible from anywhere in the country, and rare cuts are easy to search for.	Pay attention to delivery times and shipping fees

Key Points for Choosing

• Be sure to check the volume available, freshness, and whether your preferred branded beef is offered.
• For online purchases, it’s reassuring to check if refrigerated shipping or guarantees are available.

Price Range for teres major steak – Price Fluctuations and Differences by Premium Brand

Since teres major steak is a rare cut, its average price is somewhat high. Prices vary significantly depending on whether it’s domestic or imported beef, and even more so by brand, such as Wagyu. The table below compares typical price ranges.

teres major steak price – Domestic, Imported, and Wagyu teres major Price Comparison

Type	Price (per 100g)	Features
Domestic Beef	800–1,500 yen	Tenderness, flavor, stable supply
Imported Beef	500–1,000 yen	Cost performance, breed diversity
Wagyu	2,000–4,000 yen	Top grade, sweet marbling, rarity

Key Points on Price Fluctuation

• Prices vary greatly depending on brand beef or grading, such as A5 rank.
• Prices also fluctuate with the season and distribution status, so it’s a good idea to compare multiple shops.

Choosing a teres major steak Brand – Reliable Sources and Brand Criteria

When selecting teres major steak, don’t just focus on price—make sure to prioritize quality and whether the brand is trustworthy. The following criteria are especially important.

Checklist for Choosing a Brand

• Choose beef with a clear production history and rearing environment
• Check the ratings and reviews of the butcher or sales site
• For branded beef, look for authentication marks or certificates
• Make sure the name of the cut (teres major steak/Uwamisuji/Petite Tender, etc.) is labeled correctly

Reliable sellers provide plenty of support, including detailed explanations of the cut, freshness control, and delivery guarantees. Because it’s a rare cut, purchasing through a trustworthy source is especially important.

Advanced Cooking & Recipe Arrangements for teres major steak

Multinational Arrangements for teres major steak – Recreating World Flavors at Home

Teres major steak stands out for its tenderness and umami, making it a star in cuisines around the world. As a cut that’s easy to adapt to global flavors, you can easily recreate authentic tastes at home.

• Asian Style: Marinate with soy sauce, mirin, garlic, and ginger, then finish by grilling or in yakiniku style for a dish that pairs perfectly with rice.
• Western Style: Marinate with rosemary, thyme, olive oil, and lemon, sear over high heat, then finish in the oven for a deep, rich flavor.
• South American Style: Pair with chimichurri sauce or a spicy herb marinade—perfect for barbecues.

The table below shows popular arrangement examples and recommended recipes.

Arrangement Name	Main Seasonings & Ingredients	Cooking Method
Asian-style Yakiniku	Soy sauce, mirin, ginger, garlic	Grilled, Teppanyaki
Western-style Roast	Olive oil, herbs, lemon	Grilled, Oven-baked
South American BBQ	Chimichurri, chili peppers, paprika	Barbecue

teres major steak marinated/Asian, Western, Japanese Styles – Representative Arrangement Examples

By marinating, you can further enhance the flavor and tenderness of teres major steak. Here are the key points for some representative recipes from different countries.

• Japanese-style: Marinate for about 30 minutes in a mixture of sake, soy sauce, mirin, and sugar, then grill or pan-fry. Serving with grated daikon radish or ponzu sauce as a finishing touch is also recommended.
• Italian-style: Marinate with balsamic vinegar, olive oil, garlic, and rosemary. Sear both sides over high heat, then let rest in aluminum foil before slicing.
• Korean-style: Marinate with gochujang, garlic, sesame oil, and sugar. Slice thinly for yakiniku-style grilling—pairs perfectly with rice or beer.
• Tips
• Marinate for 30 minutes to 2 hours as a guideline
• Marinate in the refrigerator and bring to room temperature before cooking
• Sear quickly over high heat to lock in flavor

Using teres major steak for Parties & Special Occasions – Also Recommended for Gifting

Due to its rarity and premium feel, teres major steak is ideal as a main dish for parties or special occasions. It is also a popular choice for gifts, and even simple preparations deliver plenty of satisfaction.

• Home Parties: Cut into large pieces to share for a festive dish that will please your guests.
• Event Cuisine: Slice and use as appetizers, in sandwiches, or as a salad topping.
• Gifts: Top-quality teres major steak, such as Wagyu or grass-fed beef, is often sold in gift boxes.

Occasion	Recommended Cooking Methods	Tips
Party	Thick-cut steak, roast	Serve boldly cut and plated
Event	Sliced, salad	Combine with refreshing sauces
Gift Giving	Sold in gift boxes	Focus on branded beef or place of origin

Pairing teres major steak with Wine & Alcohol – Suggested Food and Drink Combinations

Teres major steak boasts rich red meat flavor, making it an excellent match for wine and other alcoholic drinks. Choosing pairings to suit the cooking style makes your meal even more enjoyable.

• Red Wine: Cabernet Sauvignon and Pinot Noir harmonize with the richness of red meat, making them perfect for Western-style preparations.
• White Wine: For lighter Japanese or Asian-inspired flavors, Chardonnay or Sauvignon Blanc are also recommended.
• Craft Beer: For spicy or barbecue-style arrangements, IPA and pale ale enhance the meat’s savoriness.
• Sake & Shochu: Junmai sake or barley shochu pair exceptionally well with Japanese-style marinades or steak.

Cuisine Style	Recommended Drink	Pairing Points
Western-style steak	Red wine	Richness and astringency complement the meat’s flavor
Asian/Japanese	White wine, sake	Enhances light, refreshing seasonings
Barbecue	Craft beer	Matches the roasted aroma & spiciness

With each of these pairings, you can fully savor the appeal of teres major steak.

Expert Commentary & Frequently Asked Questions about Teres Major Steak

Pronunciation and International Names for Teres Major Steak – Global Knowledge and Practical Use

Teres major steak is pronounced “te-rez major steak” in English, and is also commonly referred to overseas as “petite tender” or “shoulder tender.” In the United States and Europe, it often appears on restaurant menus, so knowing these terms can be helpful when ordering. In Spanish, it may be labeled as “solomillo de aguja.” Since the names differ, refer to the list below when searching for teres major steak abroad.

Country/Region	Common Name	Pronunciation Example
USA	Teres Major, Petite Tender	Teh-rez Major, Petite Tender
UK	Shoulder Tender	Shoulder Tender
Spain	Solomillo de Aguja	Solomiyo de Aguha

History, Market Distribution, and Rarity of Teres Major Steak – Background and Availability

Teres major steak is a rare cut that first gained attention at upscale butcher shops and restaurants in Europe and America. Only a small amount can be taken from a single cow, making its market supply extremely limited. In Japan, it is also known as “Uwamisuji,” and is recognized as one of the most tender lean cuts, whether from wagyu or imported beef. Its rarity and exceptional flavor have made it popular among professional chefs and meat enthusiasts. Nowadays, it’s increasingly available at online shops and high-end supermarkets, though its price tends to be higher than other cuts.

Feature	Description
Rarity	Only about 300–400g can be taken from one cow
Market Price	Higher than other lean cuts
Where to Buy	High-end butcher shops, specialty online stores, restaurants
History	Became popular in the West, now gaining attention in Japan

How to Choose and Cook Teres Major Steak – Tips from Experience and Experts

When selecting teres major steak, look for meat with a vivid red color and fine grain. With little fat and a tender texture, it’s perfect for steaks or roasts. The key to cooking is to avoid overcooking and finish it medium rare. Follow these steps for best results:

1. Bring the meat to room temperature
2. Season with salt and pepper
3. Sear the surface over high heat, then cook the center with residual heat
4. Let it rest wrapped in aluminum foil after cooking

This method maximizes the meat’s natural juiciness and tenderness. Using a marinade or sauce can further enhance the dish’s flavor.

Related Cuts and Anatomical Features of the Teres Major Steak – Expert Knowledge Made Simple

The teres major steak is located at the lower part of the cow’s scapula, and it has characteristics that fall between the chuck and the tenderloin. It is distinguished by its extremely fine muscle fibers and low fat content. Typical related cuts include the flat iron (infraspinatus) and tenderloin.

Cut Name	Features	Main Uses
Teres Major	Tender, lean, rare cut	Steak, roast
Flat Iron	Firm, lean meat, moderate fat	Steak
Tenderloin	Most tender, low in fat	Steak, roast

By using the correct cutting techniques and properly trimming the sinew, you can enjoy the best possible texture. Referring to beef cut charts also makes it easy to visually understand the differences between various cuts.

Latest Trends and Developments in Teres Major Steak

Features and Reputation of Wagyu Teres Major – The Unique Appeal of Wagyu

Wagyu teres major steak is gaining attention both in Japan and overseas for its rarity and high quality. This cut is located on the inside of the shoulder and only a small amount can be obtained, making it highly valued as a special part. The uniquely fine marbling and tender texture of Wagyu create a softness comparable to the tenderloin, as well as a rich, savory flavor that rivals even the sirloin.
In recent years, it has been increasingly featured at high-end restaurants, and because it is not overly fatty, it is also supported by consumers who prefer leaner beef.

Main Characteristics of Wagyu Teres Major Steak

• Exceptionally tender texture
• Refined sweetness and umami from the fat
• Low fat and high protein
• Extreme rarity, with only a small amount available per animal

Table

Cut for Comparison	Tenderness	Umami	Fat Content	Rarity
Wagyu teres major	Extremely high	Rich	Moderate	Exceptionally high
Tenderloin	Highest	Refined	Low	High
Sirloin	High	Rich	High	Standard

Market Trends and Consumption of Teres Major Steak – The Latest Industry Information

Demand for teres major steak is increasing both domestically and internationally. In particular, grass-fed and Wagyu brand teres major steaks are popular at online shops and butcher shops. The consumption trend is driven by a preference for lean meats and a focus on high protein, low fat for health, and home use of steak cuts is also expanding.

Current market prices are around 2,000 yen per 100g for Wagyu, and even imported beef fetches relatively high prices as this is a rare cut.
In addition, more specialty stores and high-end restaurants are introducing it as a new menu item, and searches for terms like “teres major steak recipe” and “where to buy” are on the rise.

Recent Consumption Trends

• Increased demand as a luxury gift
• Growth in online purchases
• Spread of authentic home-cooking recipes
• Clear reasons for selection when comparing beef cuts

New Cooking Methods and Product Examples for Teres Major Steak – Spotlight on Trending Restaurants and Products

Teres major steak is now being highlighted for a variety of cooking methods beyond the traditional grill or steak. Recently, sous vide (low-temperature cooking) has become popular. This technique produces a moist finish and brings out the maximum umami. There are also more creative recipes using special marinades or garlic butter sauce.

At popular restaurants, the teres major steak aged in a unique marinade and seared dishes that highlight the natural sweetness of Wagyu fat are especially popular. As for commercial products, frozen steak cuts and thick slices for barbecues have also appeared, making it possible to enjoy restaurant-quality flavors at home.

Examples of New Products and Cooking Methods

• Exquisite, moist texture with sous vide cooking
• A combination of special herb marinade and grilling
• Perfect pairing with garlic butter or red wine sauce
• Frozen steak sets and gift-ready packaging

Table

Product / Cooking Method	Features	Reason for Popularity
Sous vide cooking	Even doneness all the way to the center	Professional finish
Original marinated steak	Aged with herbs and spices	Rich flavor, never boring
Frozen steak set	Easy, high-end steak experience at home	Convenience is popular

Summary & Recommendations for Using Teres Major Steak

Teres Major Steak at a Glance – Key Points to Remember

Teres major steak is known as a rare cut that can only be obtained in small quantities from each cow. Located near the shoulder blade, it’s also referred to as “Uwamisuji” or “Petit Tender.” It boasts tenderness rivaling that of tenderloin and the rich, robust flavor characteristic of lean meat. With little fat, it’s a healthy choice ideal for those seeking solid, meaty flavor.

The main features are summarized in the following table.

Cut Name	Main Features	Location	Tenderness	Price Range	Other Names
teres major	Lean, rare, tender	Near shoulder blade	Very high	Slightly high	Uwamisuji, Petit Tender

Compared to other popular cuts, it stands out for its excellent cost performance and refined meat quality. In recent years, it has become available not only at high-end restaurants and specialty butchers both in Japan and abroad, but also through online shops.

Suggestions for Using Teres Major Steak & Next Steps – Practical Advice for Readers

To get the most out of teres major steak, proper preparation and cooking are key. Recommended methods include simple steak or grilling. Cooking it to medium rare brings out both its tenderness and juiciness. Pre-seasoning with marinades or spices also works wonderfully.

Below is a list of practical ways to enjoy it:

• Steak: Sear the surface over high heat and finish the inside to medium rare.
• Grill: Marinate with olive oil or herbs before grilling for extra fragrance.
• Sauce arrangement: Pairs well with garlic butter or red wine sauce.
• Slice for salads or sandwiches: Also highly recommended as an arrangement.

When purchasing, search for “teres major steak” or “Uwamisuji” at butcher shops or trusted online stores. Be sure to compare price, origin, and grade to find the product that best suits your preferences. Checking storage, thawing methods, and cooking examples in advance will help you enjoy it deliciously without fail.