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At least 300g (10oz.) of premium quality teres major steak, also known as shoulder tender or petite tender, a very rare cut from the chuck from the Morgan Ranch in Nebraska. This secret favorite is very lean and extremely tender with an incredibly rich flavor and texture profile. Almost as tender as the filet of tenderloin! 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.
Morgan Ranch Beef - one of the finest and most luxurious American beef money can buy. Directly imported into Japan from the Morgan family Ranch which is located in the pristine environment of the Sandhills in the heart of Nebraska. Discover the true taste of American beef. Free-range, pasture grazed, then finished on 100% vegetarian grain feed (200 days) for superior marbling, tenderness, and unprecedented taste experience. Never have the cows been treated with growth hormones or antibiotics! Morgan Ranch Beef is featured on the menus of the finest restaurants in the world including Michelin-starred ones. All images from the ranch are actual images. See for yourself.
|Weight||At least 300g (10oz.)|
|Serves||Serves 1-2 - depending on serving style|
|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||United States|
|Aged||30 days wet-aged|
|Marbling Score||USDA Choice|
✔ Ethical. No factory farming! Humanely raised and treated with respect.
✔ Safe. No growth hormones or antibiotics - ever!
✔ Sustainable. The ranch sits on the world's largest underground water resource. All feed is locally sourced.
✔ Free-Range. All-year open pasture-raised in the heart of the sandhills, Nebraska.
✔ Grass-fed, grain-finished on 100% vegetarian grain feed for superior tenderness, marbling, and an unprecedented taste experience.
✔ Full traceability. The Morgan family is in full control. One ranch, one family, one importer - ranch to fork!
✔ Strictly non-commodity. Family farming takes time, attention, patience, and care. Only 2% of all US beef is Prime graded.
✔ Morgan Ranch Beef is the number one choice of over 70 top-class gourmet restaurants in Europe, the USA, and Japan, including Michelin-starred ones.
|Cattle Breed||The breed contains Japanese Wagyu genetics. Composition of Wagyu, Angus and Hereford.|
|Breeding||All-year free-range pasture grazed on 50 square kilometers (over 12,000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource.|
|Raised by||Dan Morgan and family|
|Farming Experience||Since 1934, Certified American Wagyu since 1992|
|Feeding||Pasture grazed from birth, finished on grain feed containing maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins, and minerals (100% vegetarian) for at least 200 days before harvesting.|
|Traceability||100% fully traceable from farm to fork|
|Animal By-Products Feeding||Never|
|Importer||Horizon Farms, Inc.|
|Processing||Locally processed in Japan into retail-sized packs and flash frozen for longevity and convenience.|
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 of 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.
Translated from Japanese: I was looking for real animal ethical beef. Since the lives of animals become my own, I always wanted them to be treated as "living creatures" at least. In that sense as well, I found HORIZON FARMS, who handle carefully selected ingredients, and purchased their products.
The attached pamphlet explains not only the state of each farm, but also how to handle and eat the products carefully so that the best ingredients can be eaten to the best taste. As stated, after opening the vacuum pack for a while, the meat turned bright red. That alone impressed me (laughs).
The beef I bought this time is not evenly shaped, so after removing the streaks, I cut it to make the thickness as even as possible, and sautéed the large part and used the small parts to make soup at a later time. For the sautéed part, I bought a meat thermometer and cooked it carefully and "preciously". When I cut it, there were thick and thin parts, and I enjoyed it medium rare and well-done, and both were good.
As you can see in the picture, I also added Greek yogurt sauce (Tzatziki), but it was not good because the meat was low in fat and light, so the taste of the meat was overshadowed when it was combined with the sauce. As suggested, salt alone was delicious enough. (I think that it was completely different from the ingredients produced at factories.)
It's a waste to enjoy such wonderful ingredients alone, so I invited a friend to enjoy it together. It was a very fulfilling time for my stomach and heart. Thank you for the good product. I will purchase it again.
Probably the best cut for beef tartare, tastier than fillet and much cheaper