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Beef petite tender, also known as teres major, is a small and tender cut of beef that is taken from the shoulder area of the cow. It is a relatively lean and flavorful cut, offering a similar taste profile to filet mignon but at a more affordable price. The petite tender is known for its fine texture and tenderness, making it a desirable choice for a variety of cooking methods. It can be grilled, roasted, pan-seared, or even used in slow-cooking preparations. When cooked to medium-rare or medium, it offers a juicy and succulent eating experience. Due to its smaller size, the beef petite tender is often served as an individual portion or sliced for smaller steak servings. It is a versatile cut that can be enjoyed in various dishes, from elegant steak dinners to hearty beef stir-fries or salads.


.74 lbs

 Meat Grilling Temps and Tips

    • Grass and Non-GMO Grain Fed
    • Raised Without Hormones or Antibiotics
    • USDA Inspected
    • Premium Packaging
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    Insert a meat thermometer probe into the thickest part of the meat to take the temperature.


    • Dark meat (thigh, leg): 170º to 175º
    • White meat (breast, wing): 160º to 165ºF


    • Medium-rare: 120º
    • Medium: 135º

    Beef & Lamb

    • Rare: 125°
    • Medium rare: 130° to 135°
    • Medium: 135° to 140°
    • Medium well: 140° to 150°
    • Well done: 155+°
    • Ground: 160°


    • Medium rare: 145°
    • Medium: 150°
    • Well done: 160°
    • Ground: 160°