200g (7.05oz.) of premium quality teres major steak, also known as shoulder tender or petite tender, a very rare cut from the chuck from grass-fed New Zealand beef. This secret favorite is very lean and extremely tender with an incredibly rich flavor and texture profile. Don't tell your friends about this cut. We don't want the world to know, otherwise, there will be a shortage in supply. Cook to medium-rare and slice against the grain for an amazing experience. See the cooking instructions below.
Grass-fed beef from New Zealand - one of the few places in the world where grass-based farming can reach its full potential. Our New Zealand beef is sourced from Silver Fern Farms, New Zealand, and is 100% free of antibiotics, growth hormones, and GMOs. The cows have been raised with the ability to graze freely as nature intended, reducing stress for optimal animal welfare. See more information and actual images of the farms below.
|Serves||Serves 1-2 - depending on serving style|
Shipping & Handling
|Shipping||Shipping and delivery is frozen|
|Handling||Keep frozen below -18°C (0°F)|
|Defrosting Time||In the fridge: approx. 12h
In ice-water: approx. 1h
|Cooking Method||Cast-Iron Skillet, Grill or Fry-pan|
|Expiration||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.
|Also known as||Teres major, shoulder tender, mock tender, petite tender, medallion, medallions|
|Country of Origin||New Zealand|
|Packaging||Individually vacuum packed
✔ Pasture-raised for life.
✔ Humanely raised and treated with respect by family-owned farms.
✔ Free of growth-promoting hormones and antibiotics.
✔ No GMOs in the feed. No chemical pesticides are used on pastures.
At A Glance
|Cattle Breed||English Hereford and Black Angus Breed|
|Farm/Ranch||Douglas-Clifford Family, Stonyhurst, Greta Valley, North Canterbury
Chris & Anne-Marie Allen, Annadale, Ashburton
Barry and Heather Gray, Hakataramea Station, Canterbury
The Hurley Family, Siberia Station, Rangitikei.
Jeff & Diane Cleveland, Brae-Lynn, North Otago.
And other contracted family partner farms that are under contract of Silver Fern Farms
|Brand||Silver Fern Farms|
|Region||South Island of New Zealand
|Breeding||100% free-range on open pastures for life.|
|Feeding||Grass-fed for life on open pasture.|
|Traceability||100% fully traceable from farm to fork.|
|Subtherapeutic Use of Antibiotics||Never|
|Pesticides on Pastures||Never|
|Importer||Horizon Farms, Inc.|
Slowly defrost overnight in the fridge. Remove from vacuum pack and place on the countertop for 30 minutes before cooking to reach room temperature. Trim off excessive silver skin as seen in the image. Season lightly with quality olive oil, sea salt, and freshly ground pepper.
Due to the uneven thickness of the cut, you need to cook it slowly and make sure to turn it very often.
The cut is very lean, therefore you need to make sure it does not cook without oil. Add olive oil or quality butter if necessary.
Use a meat thermometer to measure the core temperature of the thickest part. We highly recommend medium-rare doneness for quality steaks. Once it has reached around 50 degrees Celsius (125 degrees Fahrenheit) - remove the steak and wrap it tightly into aluminum foil. Allow the steak to evenly cook on residual heat for 10 minutes.
Unwrap and cut into slices against the grain as seen in the images. Sprinkle with sea salt flakes and enjoy while warm.
The meat is tender and has beefly flavor. Buy it every time I shop here
No regrets with this purchase. The steaks thawed quickly and I followed the preparation instructions on Horizon Farms’ website. Simple to prepare, tender to cut and delicious.
They had more gristle and fat than I had expected, but they had a delicious steak flavor. They cooked well at 55C by sous vide. No complaints, and will buy again.
BBQ'd medium rare. Juicy and flavourfull... Was suprised by the flavour especially in comparison to visually similar beef bought for similar amount at local supermarket.