The teres major is a fairly rare cut and is the second most tender cut from the cow, after the tenderloin. In fact, it is often referred to as the petite tender and weights approximately 1 pound each. So, if you are on the hunt for an inexpensive cut of steak that tastes gourmet, this would be my number one choice. Order a few to keep in the freezer, and you’ll be in steak heaven without breaking the bank!

Want a show-stopping dinner? This tender cut of beef is where it’s at. The teres major steak is one of the lesser-known cuts, and for good reason. It takes an incredibly skilled butcher some extra work to produce this tiny cut. But for those who know, know. This is why it’s called the prized ‘butcher’s cut;’ often the reward for the extra work that had to be done to carve these small steaks from a major muscle; they are cooked immediately and savored as an easy meal, rarely making it to the market for sale.

But if you’re lucky enough to get your hands on this bistro filet, be sure to keep it simple and cook it properly; you’ll be in for a fantastic meal.