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    Teres Major

    Posts: 42
    edited May 2015 in EggHead Forum
    Anyone else cooked teres major? Interesting piece of meat. Essentially the tenderloin of the shoulder. 
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    • Posts: 28,921
      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. 

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    • 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
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    • Posts: 28,921
      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. 

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    • Posts: 28,921
      @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. 

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    • Posts: 28,921

      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. 

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    • 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. 
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    • Posts: 16,025
      I ground some last week in my burger mix.
      Green egg, dead animal and alcohol. The "Boro".. TN 
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    • 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
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