Teres Major (Shoulder Tenders) at Restaurant Depot in Harrisburg, PA

Shiff

One of my favorite cuts of meat is the Teres Major which is usually known as a shoulder tender.  Supposedly this is not a well known cut since the butchers saved it for themselves.  My local Stauffers market carries it from time to time, but I checked with Restaurant Depot and they carry it all the time.

Off we went to Harrisburg and bought 2 12 pound cryovac packages.  It was $4.36/lb for USDA choice.  I opened 1 of the packages and there were 13 tenders. Trimmed the silverskin and froze them in foodsaver bags.  Here is a photo of the 13 tenders:



The other package is reserved for a party next week so I won't be opening it until then.

While I was there, I checked a few other prices:

Boneless Chuck Short Ribs USDA Choice $6.14/lb

Beef chuck short ribs with the bones $3.69/lb

Packer Beef briskets USDA Choice $2.70/lb

Packer Beef Brisket Superior Angus Beef $2.99/lb

They usually carry Plate Ribs but I didn't see any.

minniemoh

That's a fantastic deal for shoulder tenders. I think the last time I found them, I paid $7.99/lb. Fantastic cut of meat.

stlcharcoal

I made a whole pack of those for Christmas dinner a few years ago.  Cut them into medallions and wrapped them in bacon.  I probably had 50+ of those little guys on the XL, then topped with a mushroom cream sauce 

Shiff

stlcharcoal said:

I made a whole pack of those for Christmas dinner a few years ago.  Cut them into medallions and wrapped them in bacon.  I probably had 50+ of those little guys on the XL, then topped with a mushroom cream sauce 

They are very versatile and many restaurants serve them as "Beef Medallions".  They are almost as tender as a tenderloin and very flavorful.  Leftovers also reheat very well and still taste pretty good.

Aviator

Does Costco carry them? 

Legume

I have never seen or heard of these, I guess I need to find a way to hit RD.

Legume

Is this what is referred to as petite tenderloin?

stlcharcoal

Legume said:

Is this what is referred to as petite tenderloin?

The "petite tenderloin" is usually off the skinny/pointy end of the tenderloin.  Those are commonly called medallions or tornadoes (other end would be used for chateaubriand or large filets). 

They call it a "mock tenderloin" or "shoulder tenders".)  You'll see it in butcher shops always on sale as "$5 bacon wrapped filets" (Notice, NOT $5 "filet mignon" or "tenderloin").  It's pretty obvious by the color and grain to me, but a lot of folks can't tell the difference. 

I'm sure a lot of restaurants use them to save money and the patrons will never tell.  The real scammy ones will try to substitute pork tenderloin for veal.  If you smash it thin, tenderize it, then season/bread for scaloppini, it's pretty close.  There was a fancy place here in STL that got caught doing that by a friend of mine.

Shiff

Legume said:

Is this what is referred to as petite tenderloin?

Our Costco doesn't carry them.  You can ask a butcher if they can get them for you.  I have seen them called "Shoulder Tenders", or
"Petite Tenders" (not "Petite tenderloin"), or "Teres Major".

Not all Restaurant Depots carry them although they can special order them for you but you would usually need to buy a case which could be 70-80 pounds of meat.

Some articles to read are:

http://www.starnewsonline.com/lifestyle/20090924/chefs-secret---shoulder-tender-is-tasty-as-tenderloin-and-half-the-price

or

https://en.wikipedia.org/wiki/Shoulder_tender