Fullblood Japanese Wagyu Teres Major Steak
$55.00
Sale price
$55.00
Regular price
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Fullblood Japanese Wagyu Teres Major Steak
$55.00
Sale price
$55.00
Regular price
Fullblood Wagyu Teres Major Steak
Discover the butcher’s best-kept secret—an incredibly tender, richly marbled cut from Foxglove Wagyu Farm. Also known as the "petite tender," the Teres Major is one of the most prized gems on the entire animal. It rivals the tenderness of a filet mignon but boasts the robust, deeply beefy flavor profile of a flank or flat iron. Because it comes from our 100% fullblood Wagyu cattle, this lean yet intricately marbled steak melts in your mouth like butter. For steak enthusiasts looking to buy rare, artisanal cuts online, this Oregon-raised delicacy is an absolute must-try.
- Price: $55.00
- Average Weight: Approximately 0.72 lbs
- Source: 100% Fullblood Wagyu, ethically raised on our Oregon farm
- Availability: Exclusively at wagyuoregon.com
Quick-Sear & Butter Baste: The Perfect Teres Major
The Teres Major is a round, cylindrical muscle. Cooking it whole in a cast-iron skillet with premium Wagyu tallow ensures a perfect, uniform crust while keeping the interior exquisitely juicy and tender.
Prep Time & Yield
- Prep time: 15 minutes
- Cook time: 5–7 minutes
- Yield: Serves 1–2
Ingredients
- 1 Foxglove Wagyu Fullblood Teres Major Steak (~0.72 lbs available at wagyuoregon.com)
- 1 tbsp Pure Wagyu Tallow
- 1 tbsp Unsalted Butter
- Coarse Sea Salt or Kosher Salt (to taste)
- Fresh Rosemary or Thyme (optional, for basting)
Cooking Instructions
- Temper the Beef: Remove your Teres Major from the refrigerator 20–30 minutes before cooking to take the chill off, ensuring an even cook through its round shape.
- Season and Prep: Pat the steak completely dry with a paper towel. Season generously with coarse salt on all sides.
- Get the Pan Smoking Hot: Set your cast-iron skillet over high heat. Add 1 tablespoon of Wagyu tallow, swirling it to coat the hot surface.
- Sear All Sides: Carefully lay the Teres Major in the pan. Because of its cylindrical shape, roll the steak slightly every 60–90 seconds to sear all sides evenly, spending a total of about 4–5 minutes in the pan.
- The Butter Baste: Lower the heat slightly and add the butter (and fresh herbs if using) to the pan. Tilt the skillet and spoon the foaming, melted butter repeatedly over the top of the steak for 1 minute.
- Check Internal Temp: Pull the steak when it reaches an internal temperature of 125°F for Medium-Rare (the temperature will rise to the perfect 130°F–135°F range while resting).
- Rest and Carve: Let the steak rest on a warm board for 5 minutes. Slice it into thick medallions (about 1/2-inch thick) against the grain and serve immediately with a touch of flaky salt.