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Teres Major

WC1
WC1 Posts: 42
edited May 2015 in EggHead Forum
Anyone else cooked teres major? Interesting piece of meat. Essentially the tenderloin of the shoulder. 

Comments

  • SGH
    SGH Posts: 28,791
    Yes sir, I have. I'm a huge advocate of clod. Sometimes I will remove the Teres Major and Minor and cook them separate. But mostly I cook them whole. Good looking grub. Enjoy. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • QingEsq
    QingEsq Posts: 241
    Looks good to me, but I had never heard of it before.  Would that be like the money muscle in a boston butt?
    Always seeking the high I experienced from my first true BBQ experience.
    Downingtown, PA
    LBGE, WSM, Weber Kettle
  • SGH
    SGH Posts: 28,791
    QingEsq said:
    Looks good to me, but I had never heard of it before
    You probably have just heard it called by its commodity name- Petite Tender. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • SGH
    SGH Posts: 28,791
    @WC1- Here is a whole unseperated beef shoulder or "clod" if you will. All 3 heads are represented here. You can plainly see the Teres Major flanking the Infraspinatus on this 33 pound monster. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • SGH
    SGH Posts: 28,791

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • WC1
    WC1 Posts: 42
    Nice! Thanks @SGH for sharing. I have read your posts on clod but have never seen one before. I am a big fan. Flavorful and reasonable. 
  • henapple
    henapple Posts: 16,025
    I ground some last week in my burger mix.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Shiff
    Shiff Posts: 1,835
    Also known as shoulder Tenders or petite tender. I cook them all the time and it is one of my favorite cooks.

    Our restaurant depot doesn't carry them regularly, but the manager told me he can order them when I want them.  I asked for pricing info.

    Our local Stauffers market carries them and they are usually priced around $8.99/pound.
    Large BGE
    Barry, Lancaster, PA