I buy a half cow at a time from a small butcher down the road. He raises the cows, 100% grass fed and grass finished. He dry ages the carcass for 21 days. I pay about $3.15 per pound for every cut of steak on the cow. Ground beef, fillet, porterhouse.....all for $3.15 per pound.
$3.15/lb is not the true price. That is a "hanging weight" price. Subtract the bone and fat, you are paying a lot more for what you put in the freezer. I've been buying beef from an Uncle for close to 20 years. Feb 2024 I paid about $9/lb freezer price. $1.80/lb live weight - 1440lbs. $1008 processing. Total $3672.80 Common loss in each process is 40%. 1440 x .6 = 864 hanging weight. 864 x .6 = 518 freezer weight. Or $7.08/lb for what you receive going into the freezer. With a bathroom scale, I am calculating closer to $9/lb. I could buy beef cheaper in the store. But I know how these animals are raised.
You opening the door, window and stopping the smoke alarm had me dead lol. I always thought I was the only one that smoked out my house when using cast iron.
I cook a damn chicken 🐔 patty in the air fryer and the smoke alarms start wailing. I say alarmS because new technology in my apartment DEMANDS that every alarm be linked by WiFi, Bluetooth, or voodoo so that they all go off together. It's great for when your kid is napping in the bedroom, with the door closed....and the smoke alarm goes off anyway....🙄🙄🙄
@@mattp5991 ✅ Man I hear you bro, I had a girlfriend and her townhouse was like that. The second time that happened to me with her kids while she was at work I straight walked into the hallway and ripped that thing off the celling paint and all!!! She never noticed either.
I found these at Whole Foods for $9/lbs, which sounds like a lot, but compared to everything else at Whole Foods its a steal! Also, you are absolutely NOT lying to us. This is nearly as tender as a filet. Like splitting hairs on which is more tender. But it is 2X as flavorful as filet! Thank you for turning me on to these!
I'm a meat cutter in rural Montana. Our Chuck Tender Roasts go on sale this week. 4.49 a pound. If we're talking cuts out of the Chuck Roll then I'd recommend the Denver Steak. It's a good steak for a good price. There is also the Flat Iron out of your Shoulder Clod. Inexpensive and easy to prepare.
When I was growing up in the 70s and 80s, we had a slaughter house on one side of town, and a Butcher's Block (name of the business) on the other, where we could buy any cut of beef you wanted, and some fantastic cheese. (I lived in TX, so beef was readily available.) Once the slaughter house closed, Butcher's Block folded. I still live in the same place, but there have been one local butcher open shop, a carniceria, and a ranch that is a 30 minute drive from me that sells beef, within the past few years. I'll check all three for the chuck roll, and a shoulder clod. Could you point me to a video on how to dissect a shoulder clod?
@@hadmatter9240 this video is a bit different than the way I cut them, but it's a decent technique. th-cam.com/video/4mgQEWFXSQA/w-d-xo.htmlsi=ltNFqbFJOUi0yzvz
For really only starting to post videos a few months ago I am really impressed by the quality of videos you put out. The style and just general comfort you carry yourself with on camera is what I would expect from someone with a few years on TH-cam.
I am in NJ. Our Restaurant Depot carries them. They are sold as Chuck Tender, Scotties or Mock tenders. They come in a pack of about 16lb for around $4/lb. Good deal.
I live in Charleston and just found out we have one of these stores downtown on Meeting Street! Also, there is a New York Butcher Shoppe on Savannah Highway! I am so happy, happy, happy! 😛
Back in 2013/14 I was head chef at a B&B in NC.(retired now) It was a big old Mansion with 6 rooms to book, a lot of entertainment space (inside and out), the carriage house was a stand alone bar. Anyways...we did A LOT of weddings. One option I gave couples looking to save some $ but still provide great food was the chuck shoulder tender. Back then I could get it for about 4$ a pound in bulk. The only hassle was trimming them all!! It took about 5 or 6 to replace 1 whole tenderloin. For big receptions I was literally trimming 75-100. Took a LONG time. And I always grilled it. Sliced and served with a nice red wine demiglace. Never had any complaints.
my chef teacher used get us too use the teras major all the time when we were learning how to cut off silver skin... for obvious reasons. its great for learning butchery and it really does taste so good.
Your videos are awesome! They gave me the confidence to buy primal cuts and give it a go. I did NY strips a month ago and it worked great. I just did this cut and it was delicious. Thanks so much for the great content!
So happy! We live in Alaska and everyone knows it's so expensive to live here. I just went to our local store called Three Bears and picked up Waygu teres major for $5.99lb.
Thank you for telling us about this cut. I found it at my local Chef's Store - think it was maybe $6.50 a pound. I cook it by smoking it for 30-45 minutes at 250 then getting a nice seer at high temp. Comes out fantastic and so tender I can cut it with a fork. Love it.
LOL I saw your driving video shot, and thought, "that looks like Greenville." I'll have to look for that Revival Butchery place the next time I'm visiting my daughter.
Landis Market in Telford, Perkasie, in Pennsylvania or other locations actually has this cut of steak. I go there all the time to buy it for my steak fix. Love them. They are tasty, tender, and easy to work with. Also, no waste
I’ve never had that cut that I know of, however, I’m going to say by the way it looks when you cut it, it doesn’t look near as tender like a filet. For the cost I will definitely try it out. If all else fails, it will be tender wrapped in foil and cooked for 3 or 4 hours. Thanks for sharing.
I have only found the chuck tender roasts frozen but they still very good. I have made them as steaks. My favorite is beef stew - low and slow for a long time. Wonderful. I am going to try them as beef jerky - should be awesome.
Thanks for the video. I do love the Chef's Store. It is far more convenient than going to the Costco that targets restauranteers, and the prices are in the same ballpark. The Chef's Store has a larger variety too
I've got to try that cut. Chuck roast is very delicious and if that cut is affiliated with the chuck cut, it must also be full of intense flavor. Thanks for the rare tip!
Thank you for the videos. I have been buying Shoulder Tender here in MN for the last couple years, easily one of my favorite cuts... between that and TriTip I don't really need much else. Originally was finding them for $6lb, but lately been higher like $8 or $9. We have a fantastic meat market at Fareway Foods (shout out) and they have told me they don't always get them in, but could get them if I was to ask specifically for them... typically I just wait and when I see them I snag a few meals worth... fresh or frozen, a great cut of meat.
If a chuck tender is a teras major then I find them everywhere in Texas. Just already cut as fairly thin steaks but they are my go to for an inexpensive steak dinner. Salt, pepper and 2-3 min per side in cast iron... AWESOME!
It's not. Teres major is smaller, about the size of a pork tenderloin. It is also know as Jewish fillet because it fits the orthodox diet, so if you have trouble finding it that link may be your best bet.
It's really cool you are showing this cut of meat. This is the cut I buy all the time, I just love it. I learned about it from my store called HEB. They were doing a cooking demo after that I learned the best-kept secret in the stake family. HEB always has it, is the best part. Time for me to Subscribe to your videos.
In sw PA most people know this as a Spencer steak. There are only 2 per cow. Alot of butchers just cut it into their chuck roasts. If you get a whole uncleaned one, there is a piece of connective tissue that runs through the middle that needs removed for steaks. If making a roast it's one of the best pot roasts you can make. Tender, beefy, juicy, and delicious.
As a Physical Therapist...I know the muscle well! Thanks for the shout out! Thanks for the information on how to eat well...on a budget. Keep up the great videos! Ciao.
I've got one a hour away and I'm gonna check it out. I'm a carnivore woman so I'm gonna drop some $ if it's decent prices. How are the prices compared to Costco?
Interestingly enough a small butcher chain (4 stores) in my neck of the woods in Canada constantly stocks Terres Major and regularly puts them in their weekly sale list and sells them in several marinated flavors.
@@1DrBar I've only bought them once. I think when I did it was around $9.99 / lb, but I'm not sure. I just got their e-flyer today and they're not mentioned, and with inflation I haven't been shopping there lately, but they definitely used to be a mainstay in their display case.
OMG. I live in the Philippines (Kansas City transplant) and we buy a beef cut they refer to a "lomo" which I have been thinking was a tenderloin, but it's smaller size always had me confused. Now that I see this video, I'm really thinking this is the cut we have been buying! It goes for 360 pesos per kilo, or $7.20 for 2.2 lbs. It's a great tasting cut and we pan fry it and eat it with a bourbon cream and mushroom sauce and it's freakin' delicious! How funny a random video cleared this up for me.
I stumbled on to your tenderloin video. Thought it was awesome. Started watching this video, and realized that you're in Greenville too. This was great! I got to see an actual place in my town to go buy this stuff. Definitely subscribed.
You had me on the edge of my home-office chair, waiting to see if you could get the teres major cut! Ok, NOW... it's time to learn if I can discover a source for it here in my beloved Bawlmer, Merlin. Great video.
I don't know where you are in South Carolina but, in the upstate, there is a Vaughn's meat packing plant in Greer that sells to the public. They butcher local beef and pork.
Yeah, the one in Tempe. I just looked up this cut of meat and found that it is $9.09 per lb. I cannot believe it went up that much in a year! I am still going to get it. I will be preparing it via sous vide. I will start with 2-3 hours to soften it up a bit more.
yep, we have that store in my town, but it used to go by the name of Cash n Carry. US Foods bought them out and now it's a chefstore. I think I've seen that cut before, I'll have to give it a go sometime soon. My family likes tenderloin, and I'm interested to see what the flavor is like. Great vid!
results are in: at the costco business center I got a bag of 'tenderloin tips' for I think 6.49 per lb. They don't have a ton of fat and sinew, but they have a bit and are very easy to clean up. Just did two in the air fryer (thinner one for 8, thicker one for 10), and they're basically like butter, maybe one out of every 6-8 bites has just a bit of sinew/gristle, but not bad at all. Mostly, they're like 'flattened out' tenderloin at much lower price. I guess they are no great secret to many, but imo, they taste and cut too nicely whole to slice up and use for stir fry.
I found this while we were shopping at U.S. restaurant supply. Thanks to your video, I knew what it was and snapped it up. It was AMAZING! I am definitely going to be stocking up on this!
I learn so much here. I’m definitely going to be looking for teres major, but my shopping options where I live in Mississippi are very limited. I just subbed to your channel anyway. 😊
They sell these at my local IGA grocery store. They call them a “pilchuck tender” (named after the local mt pilchuck) and they are by far one of my favorite cuts of meat. Super flavorful, super cheap, super tender, and fairly lean to boot! Definitely one of the best cuts in my opinion
Great content, thanks! didn't know about this cut. I'm going to for sure look for this cut. Will be checking out our local processors (the guys that take the cattle from field to hanging beef) for this. Good to ask/try!
I've worked in my uncle's butcher shop for 11 years now. We only butcher in the winter as he's a farmer and I'm a landscaper. But last summer was the first I heard of the shoulder tender. So this year, I said I was gonna figure out how to extract it. It took me a few tries, but now I can get it every time. If I'm being honest, it's a difficult muscle to locate and extract. Around here (northeast Pennsylvania), it's virtually an unheard of cut. But I've started cutting them out and people seem to enjoy them.
I get them at Publix all the time… usually precut into medallions - but they call them “Mock Tenders” at Publix. Never have seen them at Costco or Sam’s Club. I usually only buy Prime from those two. Thanks
Awesome, thanks. On to the hunt. Have you tried chuck-eye steaks? They used to be dirt cheap, but now, like everything, they're getting expensive. In general, for steaks, I like to pull mine at 100 or so and let it cool. Slice a few thick slices off and toss them in a searing hot pan for about 30 seconds per side. That way I can cook a big steak and eat in 2-3 meals.
I do the same with prime rib, except I put it on a low-heat smoker (under 200) and take it off jiggly. When serving I slice into steaks everyone gets grilled to their favorite finish. The upside is I can pre-cook the roast a day or two before, stuff it in a fridge, then cut/finish on a grill when the company arrives. Much easier the day of the party, and I have not noticed a difference in quality. I'm doing it this weekend, when we visit a friends house.
When Publix puts their sirloin on sale they have a sirloin tender which actually resembles a filled mignon. And wow is it tender and delicious. I pan it and wow...On sale 6.99 lb.
Ahhh...The video I requested for you to do! Up here on Long Island, the only place I've been able to find them is a high-end supermarket called Stew Leonard's. They're called Petit Filets there. They originally marketed them as a "poor man's filet mignon" and sold them for $3.99/lb. Now they have a following and they're about $10.99/lb.
I live in a small town in North Carolina, your doorway looks like mine LOL - same chipping paint. I found the Teres Major at US Chef Store too. Picanha is a different story, the Hispanic part of town knows what it is, but doesn't sell it since it ruins other cuts they usually sell - plus they slice it generally much thinner. A locally owned butcher was able to sell me the rump cap whole.
I found this video, because I found this cut randomly at my local butcher at the market. I’m going to try cooking it today. It’s has a nice marble and almost looks like Wagyu beef the piece I got
Worked somewhere we used this for beef for many things great taste tender but you have to rest it before slicing really bloody but excellent once rested
Awesome tip! My son works at a local supermarket in the butcher shop and turned me on to this one-they dont always have it but I get a text when they do! Regional Supermarket chains can sometimes surprise you... my will grind the cheapest beef on sale (top/bottom round) anytime without question... also the pork loin when on sale and they charge you the price of the meat (NOT the current ground beef/pork price) This often saves me 2-3 $ a POUND
Yeah, I heard about that cut of meat and it can be very hard to impossible to find it at regular chain grocery stores. I'm in Nashville and have a local grocery store: H.G. Hills that cuts their own meat from local farms. They will cut or slice whatever you want and they have the best meats. Also the best ham and pork, also from local farms or rural farms in a nearby state. You need something like that. They must have some farms around or local grocery stores. (but I guess you know this!) Thanks for this interesting video!!
Is that also called Clod Tender? I used to live in a city in Northern California that had a real nice butcher shop. They sold em labeled “Clod Tender”. I used to buy them. Soooo good, sooo tender so flavorful! They looked like mini filet strip. I’ve asked for them at other stores further south and said Clod tender and they look at me like I’m stupid. At least now I know other names to use when asking. Thank you!
Those trimmings that are very tough I’d save to put in with bones to up the collagen content of my bone broth. Just throwing that out there! Tendons and connective tissue/fibers are great for bone broth. ☺️👍🏻
I have a Local Market that has the Teres Major, and they had it on Sale a few years back and I bought one... great cut of meat. It is pricey from them around $15.00 lb. and you have to Call ahead and order it or you'll have to wait around an hour for them to cut one for you.
The GFS near me has it for $8.49/lb in 5 lb packs, calling it chuck shoulder tenders and teres major. (Feb 2024). I think I'll look at Walmart and Kroger too but I'm looking forward to trying it one way or another. Thanks for the tip.
Show me how to process a whole rib roast into steaks! I'm periodically going to the Chef Store and I have a freezer and vacuum sealer. Just discovered your channel. Keep it up! Kudos!
Rib roast to steaks is pretty straightforward. If you have the whole "green" (unaged) primal with bones still attached, take it out of the vac-seal bag and clean it up. Dry it well with paper towels. Do NOT trim it, yet. Leave everything - silver skin, fat, etc. If the store cut the bones but left them tied to the roast, you need to remove the bones because bacteria will grow in the gaps while it ages. Just roast those bones right now, and enjoy. Now "age" it in a spare refrigerator for 4-5 days (does not need more than this at home) by putting it on a cookie tray, lifted on a grate that lets air get underneath. That's it. Don't touch it. If your fridge gets lots of traffic, drop to 2-3 days. Even 2-3 days makes a big difference. As for cutting into steaks: your choices are bone in or bone out. Your choice. Cut your steaks - thicker is better - and then trim the dry exterior. Do not go overboard. Seal and store in the coldest part of your freezer. Tips: do not wash the steaks when you cut them. Water is not your friend. It helps bacteria grow, and gets sucked into the vac sealer. Also, don't over-trim before freezing. Just take off any hard crust from the aging. Leave everything else, and do the final trim before you cook. Maybe trim some of the big fat chunks that just flare on a grill, but leave a good amount of fat on the exterior. Enjoy.
Chuck Shoulder Roast and Eye aren't very common cuts here in Canada, but if you sous vide and sear or smoke an Eye of Round and slice it thin, it's quite beefy and tasty!
Hate to admit this ... I really do ... but I've using a cut of meat called Petite Tender (this is Teres Major Steak, right?) for years ... but I've been using it as stew meat!!! Truthfully, it's excellent no matter how you use it ... thanks for the video ... have new cooking ideas now!!!
OK, OK. You've motivated me to try to find Teres Major here in the Northeast (US Foods only does commercial supply up here. No Chefs Stores!). Thank you for the tip on this cut!
During the pandemic, I realized I couldn't afford $17 per pound Ribeyes anymore. Then I noticed the chuck eye steaks right next to them at only $7 a pound. It's not a ribeye but it's damn close for less than half the price.
@@USGrant-rr2by baking soda leaves a bitter after taste for most people unless it is completely rinsed off... maybe a neutral citrus like a grounded/blended pear and its juice to marinade and tenderize in instead.
@@hamsta11 Maybe using too much BS It takes very little, like 1 tsp mixed with maybe 2 tbsp kosher salt. I also mix in some NO salt Lemon pepper-1 tbsp. for an entire 2-3 pound piece of meat. I've never encountered a bitter after taste.
I buy a half cow at a time from a small butcher down the road. He raises the cows, 100% grass fed and grass finished. He dry ages the carcass for 21 days. I pay about $3.15 per pound for every cut of steak on the cow. Ground beef, fillet, porterhouse.....all for $3.15 per pound.
eating good out there.
What a good deal.
right on . My butcher down the road charges $3.50 a lb. grass fed grass finished beef.
I'll buy ur beef for u of u can ship to me. Lol
$3.15/lb is not the true price. That is a "hanging weight" price. Subtract the bone and fat, you are paying a lot more for what you put in the freezer.
I've been buying beef from an Uncle for close to 20 years. Feb 2024 I paid about $9/lb freezer price. $1.80/lb live weight - 1440lbs. $1008 processing. Total $3672.80 Common loss in each process is 40%. 1440 x .6 = 864 hanging weight. 864 x .6 = 518 freezer weight. Or $7.08/lb for what you receive going into the freezer. With a bathroom scale, I am calculating closer to $9/lb.
I could buy beef cheaper in the store. But I know how these animals are raised.
You opening the door, window and stopping the smoke alarm had me dead lol. I always thought I was the only one that smoked out my house when using cast iron.
Why did they put a smoke detector so close to the kitchen?
@@ButcherWizard found this in Safeway in California Meat Counter Beef USDA Choice Chuck Mock Tender Roast - 3 Lb $6.99 lb
I cook a damn chicken 🐔 patty in the air fryer and the smoke alarms start wailing. I say alarmS because new technology in my apartment DEMANDS that every alarm be linked by WiFi, Bluetooth, or voodoo so that they all go off together. It's great for when your kid is napping in the bedroom, with the door closed....and the smoke alarm goes off anyway....🙄🙄🙄
@@mattp5991 ✅ Man I hear you bro, I had a girlfriend and her townhouse was like that. The second time that happened to me with her kids while she was at work I straight walked into the hallway and ripped that thing off the celling paint and all!!! She never noticed either.
LOL I thought the same thing!
My dude, never stop making these videos! The humor, information, and filming are all on point 👏🏽
AGREED! 🤣🤣🤣
Its pink like the labia majora! lol
I found these at Whole Foods for $9/lbs, which sounds like a lot, but compared to everything else at Whole Foods its a steal! Also, you are absolutely NOT lying to us. This is nearly as tender as a filet. Like splitting hairs on which is more tender. But it is 2X as flavorful as filet! Thank you for turning me on to these!
Could you tell me which state and city are you referring to ?
@sysopr Buffalo, NY. Technically Amherst, NY.
@@tdtommy196 Thanks.
I'm carnivore and seeing all this beef is a dream, I need to shop around I can never find certain cuts
I'm a meat cutter in rural Montana. Our Chuck Tender Roasts go on sale this week. 4.49 a pound.
If we're talking cuts out of the Chuck Roll then I'd recommend the Denver Steak. It's a good steak for a good price.
There is also the Flat Iron out of your Shoulder Clod. Inexpensive and easy to prepare.
When I was growing up in the 70s and 80s, we had a slaughter house on one side of town, and a Butcher's Block (name of the business) on the other, where we could buy any cut of beef you wanted, and some fantastic cheese. (I lived in TX, so beef was readily available.) Once the slaughter house closed, Butcher's Block folded. I still live in the same place, but there have been one local butcher open shop, a carniceria, and a ranch that is a 30 minute drive from me that sells beef, within the past few years. I'll check all three for the chuck roll, and a shoulder clod.
Could you point me to a video on how to dissect a shoulder clod?
@@hadmatter9240 this video is a bit different than the way I cut them, but it's a decent technique.
th-cam.com/video/4mgQEWFXSQA/w-d-xo.htmlsi=ltNFqbFJOUi0yzvz
For really only starting to post videos a few months ago I am really impressed by the quality of videos you put out. The style and just general comfort you carry yourself with on camera is what I would expect from someone with a few years on TH-cam.
Thanks for the compliment. I work really hard on filming and editing. I find it a lot of fun.
I am in NJ. Our Restaurant Depot carries them. They are sold as Chuck Tender, Scotties or Mock tenders. They come in a pack of about 16lb for around $4/lb. Good deal.
Hey, I have been by there a lot and probably have seen you in south hackensack 😅
@@kraiden3 ewwwww europeans.
I live in Charleston and just found out we have one of these stores downtown on Meeting Street! Also, there is a New York Butcher Shoppe on Savannah Highway! I am so happy, happy, happy! 😛
That is convenient. I love both the Chef Store and The New York Butcher Shoppe
I have been using this cut for years! Serving it to guests in my home for dinner and everyone thinking it's tenderloin! Great cut!
Thanks for watching
I absolutely LOVE this cut and wish it was easier to find.
You wouldn’t trick me with fake tenderloin
Back in 2013/14 I was head chef at a B&B in NC.(retired now) It was a big old Mansion with 6 rooms to book, a lot of entertainment space (inside and out), the carriage house was a stand alone bar. Anyways...we did A LOT of weddings. One option I gave couples looking to save some $ but still provide great food was the chuck shoulder tender. Back then I could get it for about 4$ a pound in bulk. The only hassle was trimming them all!! It took about 5 or 6 to replace 1 whole tenderloin. For big receptions I was literally trimming 75-100. Took a LONG time. And I always grilled it. Sliced and served with a nice red wine demiglace. Never had any complaints.
my chef teacher used get us too use the teras major all the time when we were learning how to cut off silver skin...
for obvious reasons.
its great for learning butchery and it really does taste so good.
Your videos are awesome! They gave me the confidence to buy primal cuts and give it a go. I did NY strips a month ago and it worked great. I just did this cut and it was delicious. Thanks so much for the great content!
You are hilarious, so glad I found you today!!!!
Thanks for that. I am glad you are enjoying the videos. Thanks for watching.
So happy! We live in Alaska and everyone knows it's so expensive to live here. I just went to our local store called Three Bears and picked up Waygu teres major for $5.99lb.
Thank you for telling us about this cut. I found it at my local Chef's Store - think it was maybe $6.50 a pound. I cook it by smoking it for 30-45 minutes at 250 then getting a nice seer at high temp. Comes out fantastic and so tender I can cut it with a fork. Love it.
LOL I saw your driving video shot, and thought, "that looks like Greenville." I'll have to look for that Revival Butchery place the next time I'm visiting my daughter.
Had I not seen this video, I never would have known that there a CHEF'STORE 13 mins from my house. I'll have to try this out! Thanks!
Yes, me, too! There is one within 20 minutes from my house, and I never heard of it before. Too bad I didn’t know about it when I was raising my kids!
glad I found this channel. these videos seem so genuine and well done without any over the top bs.
Landis Market in Telford, Perkasie, in Pennsylvania or other locations actually has this cut of steak. I go there all the time to buy it for my steak fix. Love them. They are tasty, tender, and easy to work with. Also, no waste
I’ve never had that cut that I know of, however, I’m going to say by the way it looks when you cut it, it doesn’t look near as tender like a filet. For the cost I will definitely try it out. If all else fails, it will be tender wrapped in foil and cooked for 3 or 4 hours. Thanks for sharing.
I have only found the chuck tender roasts frozen but they still very good.
I have made them as steaks.
My favorite is beef stew - low and slow for a long time. Wonderful.
I am going to try them as beef jerky - should be awesome.
I knew you were awesome for a reason! SOUTH CAROLINA! I am a generational Charleston girl. Love your channel! We LOVE out meat in SC!! Great channel!
Thanks for the video. I do love the Chef's Store. It is far more convenient than going to the Costco that targets restauranteers, and the prices are in the same ballpark. The Chef's Store has a larger variety too
I've got to try that cut. Chuck roast is very delicious and if that cut is affiliated with the chuck cut, it must also be full of intense flavor. Thanks for the rare tip!
Thank you for the videos. I have been buying Shoulder Tender here in MN for the last couple years, easily one of my favorite cuts... between that and TriTip I don't really need much else. Originally was finding them for $6lb, but lately been higher like $8 or $9. We have a fantastic meat market at Fareway Foods (shout out) and they have told me they don't always get them in, but could get them if I was to ask specifically for them... typically I just wait and when I see them I snag a few meals worth... fresh or frozen, a great cut of meat.
I just found this cut at the Chef Store in Boise, Idaho for $4.89/lb. I can't wait to try it!
Great. Let me know when you do.
Update- 10/20/24 Teres Major at the Chef'Store is priced at $6.69/lb. 😞
I’ve found them at Aldi before. Anytime I see them I scoop them up, they come already pre-seasoned and are excellent.
If a chuck tender is a teras major then I find them everywhere in Texas. Just already cut as fairly thin steaks but they are my go to for an inexpensive steak dinner. Salt, pepper and 2-3 min per side in cast iron... AWESOME!
It's not. Teres major is smaller, about the size of a pork tenderloin. It is also know as Jewish fillet because it fits the orthodox diet, so if you have trouble finding it that link may be your best bet.
It's really cool you are showing this cut of meat. This is the cut I buy all the time, I just love it. I learned about it from my store called HEB. They were doing a cooking demo after that I learned the best-kept secret in the stake family. HEB always has it, is the best part. Time for me to Subscribe to your videos.
Hi, what are they labeled as at HEB?
In sw PA most people know this as a Spencer steak. There are only 2 per cow. Alot of butchers just cut it into their chuck roasts. If you get a whole uncleaned one, there is a piece of connective tissue that runs through the middle that needs removed for steaks. If making a roast it's one of the best pot roasts you can make. Tender, beefy, juicy, and delicious.
This channel is gold 😅
Thanks for your expertise!. On my 2nd Chuck roll bought one from Costco and the other Navy Base commissary.
As a Physical Therapist...I know the muscle well! Thanks for the shout out! Thanks for the information on how to eat well...on a budget. Keep up the great videos! Ciao.
Score! I have a US Chef store 10 minutes from my house and it's in stock. Thanks for all of your excellent and informative videos.🙂👍
The Chefstore is awesome. It can be overwhelming. They have a meat cold room that is really cold. Bring a jacket. Thanks for watching.
I've got one a hour away and I'm gonna check it out. I'm a carnivore woman so I'm gonna drop some $ if it's decent prices. How are the prices compared to Costco?
So happy to find your channel. This is a great treasure hunt for value!
Thanks for watching!
Interestingly enough a small butcher chain (4 stores) in my neck of the woods in Canada constantly stocks Terres Major and regularly puts them in their weekly sale list and sells them in several marinated flavors.
What is the cost per pound or kilo for the regular and the marinated cuts?
What’s the butcher chain? As a fellow Canadian
@@1DrBar I've only bought them once. I think when I did it was around $9.99 / lb, but I'm not sure. I just got their e-flyer today and they're not mentioned, and with inflation I haven't been shopping there lately, but they definitely used to be a mainstay in their display case.
@@Devin1364 Halenda's, which has four stores in the Durham region area.
@@James_48 I’ll have to research to see if I can find any in Toronto.
I'm impressed, at my work we use chuck tender for stew beef and to grind
As soon as I saw the Montreal Steak seasoning, I knew we were brothers!
Also sometimes called the petite tender... love this cut!
I've passed that Chef store many times and have never stopped in. Will have to try it now!
OMG. I live in the Philippines (Kansas City transplant) and we buy a beef cut they refer to a "lomo" which I have been thinking was a tenderloin, but it's smaller size always had me confused. Now that I see this video, I'm really thinking this is the cut we have been buying! It goes for 360 pesos per kilo, or $7.20 for 2.2 lbs. It's a great tasting cut and we pan fry it and eat it with a bourbon cream and mushroom sauce and it's freakin' delicious! How funny a random video cleared this up for me.
I stumbled on to your tenderloin video. Thought it was awesome. Started watching this video, and realized that you're in Greenville too. This was great! I got to see an actual place in my town to go buy this stuff. Definitely subscribed.
It is Greenville? All Costcos look the same. Good to know.
@@jeffreysmith236 The Revival Butchery gave it away
@@MikeWallaceSC I have not heard of them
You had me on the edge of my home-office chair, waiting to see if you could get the teres major cut! Ok, NOW... it's time to learn if I can discover a source for it here in my beloved Bawlmer, Merlin. Great video.
I don't know where you are in South Carolina but, in the upstate, there is a Vaughn's meat packing plant in Greer that sells to the public. They butcher local beef and pork.
Love your channel
Thanks a lot. I truly appreciate it. Share the channel with a friend. It helps out more than you know.
Wow! Thanks for telling us about Chefs Store! We actually have one in AZ. It's a bit of a drive but it'll make a nice day trip.
Yeah, the one in Tempe. I just looked up this cut of meat and found that it is $9.09 per lb. I cannot believe it went up that much in a year!
I am still going to get it. I will be preparing it via sous vide. I will start with 2-3 hours to soften it up a bit more.
yep, we have that store in my town, but it used to go by the name of Cash n Carry. US Foods bought them out and now it's a chefstore. I think I've seen that cut before, I'll have to give it a go sometime soon. My family likes tenderloin, and I'm interested to see what the flavor is like. Great vid!
results are in: at the costco business center I got a bag of 'tenderloin tips' for I think 6.49 per lb. They don't have a ton of fat and sinew, but they have a bit and are very easy to clean up. Just did two in the air fryer (thinner one for 8, thicker one for 10), and they're basically like butter, maybe one out of every 6-8 bites has just a bit of sinew/gristle, but not bad at all. Mostly, they're like 'flattened out' tenderloin at much lower price. I guess they are no great secret to many, but imo, they taste and cut too nicely whole to slice up and use for stir fry.
The Market Basket near me carries these as "Chuck Filet" and it is sold as a roast, but you can cut them into steaks. It's very lean like tenderloin.
I found this while we were shopping at U.S. restaurant supply. Thanks to your video, I knew what it was and snapped it up. It was AMAZING! I am definitely going to be stocking up on this!
Great to hear. They can be hard to find sometimes. Thanks for watching
Would you mind portioning out the big package? Curious how they look in the primal. Awesome video! I'm looking for that now.
the big pack is just a bunch of the same steaks packed together it isnt a primal
I learn so much here. I’m definitely going to be looking for teres major, but my shopping options where I live in Mississippi are very limited. I just subbed to your channel anyway. 😊
Teres Major! cheaper than the Chuck Roll itself (per Restaurant Depot!) what an amazing video. thank you so much for such inside info.
They sell these at my local IGA grocery store. They call them a “pilchuck tender” (named after the local mt pilchuck) and they are by far one of my favorite cuts of meat. Super flavorful, super cheap, super tender, and fairly lean to boot! Definitely one of the best cuts in my opinion
Just saw they have a Chef's Store in SLC. Can't wait to swing bye and find this steak! Always looking for new things to cook!
Go for it. The chef store is awesome.
Great content, thanks! didn't know about this cut. I'm going to for sure look for this cut. Will be checking out our local processors (the guys that take the cattle from field to hanging beef) for this. Good to ask/try!
Walmart has it. They call it chuck tender roast. I normally use it in vegetable soup, It's tender
How much was it per pound?
I've worked in my uncle's butcher shop for 11 years now. We only butcher in the winter as he's a farmer and I'm a landscaper. But last summer was the first I heard of the shoulder tender. So this year, I said I was gonna figure out how to extract it. It took me a few tries, but now I can get it every time. If I'm being honest, it's a difficult muscle to locate and extract. Around here (northeast Pennsylvania), it's virtually an unheard of cut. But I've started cutting them out and people seem to enjoy them.
Where in northeast PA ? I’m in Whitehall.
@@aprilscarl5010 near Berwick
I get them at Publix all the time… usually precut into medallions - but they call them “Mock Tenders” at Publix. Never have seen them at Costco or Sam’s Club. I usually only buy Prime from those two. Thanks
Mock tender is not the same cut as this one ! Watch this video . th-cam.com/video/neXrP3kMQAg/w-d-xo.html
Picked up some of this yesterday at the Chef Store. :) best purchase in forever :) 9.5 pounds $68 ... very little waste thanks again
I love these steaks a grocery chain shop n save sold them under the name petite tenders they closed store in my area I wish I could find them again
Awesome, thanks. On to the hunt. Have you tried chuck-eye steaks? They used to be dirt cheap, but now, like everything, they're getting expensive. In general, for steaks, I like to pull mine at 100 or so and let it cool. Slice a few thick slices off and toss them in a searing hot pan for about 30 seconds per side. That way I can cook a big steak and eat in 2-3 meals.
I do the same with prime rib, except I put it on a low-heat smoker (under 200) and take it off jiggly. When serving I slice into steaks everyone gets grilled to their favorite finish. The upside is I can pre-cook the roast a day or two before, stuff it in a fridge, then cut/finish on a grill when the company arrives. Much easier the day of the party, and I have not noticed a difference in quality. I'm doing it this weekend, when we visit a friends house.
When Publix puts their sirloin on sale they have a sirloin tender which actually resembles a filled mignon. And wow is it tender and delicious. I pan it and wow...On sale 6.99 lb.
I’m a chef in Columbia, SC, and they always have plenty of these at the commissary on Ft. Jackson at a fraction of the cost.
Love the adventure you took us on to save some money. Worth it.
Butcher wizard, you are awesome man! Thank you for your knowledge and passion.
I just picked up some Teres Major from my local grocey today. They're one if the couple storesin my area that cuts off primals and sides.
Ahhh...The video I requested for you to do! Up here on Long Island, the only place I've been able to find them is a high-end supermarket called Stew Leonard's. They're called Petit Filets there. They originally marketed them as a "poor man's filet mignon" and sold them for $3.99/lb. Now they have a following and they're about $10.99/lb.
The bastards!
Same here in Westchester.
Just found your videos, I am really enjoying & learning alot. Thank you for doing these.
we sell those sometimes very delicious. My opinion on coulding it would be sous vide then grill for color and temp.
I live in a small town in North Carolina, your doorway looks like mine LOL - same chipping paint. I found the Teres Major at US Chef Store too. Picanha is a different story, the Hispanic part of town knows what it is, but doesn't sell it since it ruins other cuts they usually sell - plus they slice it generally much thinner. A locally owned butcher was able to sell me the rump cap whole.
I found this video, because I found this cut randomly at my local butcher at the market. I’m going to try cooking it today. It’s has a nice marble and almost looks like Wagyu beef the piece I got
Omg it was so good!!!!!
Omg that bulk meat store is incredible I have never seen or heard of anything like that in Canada
Where is the flatiron steak cut from ? Great flavor with good tenderness!
In Northern California my local butcher calls it a Bistro Fillet and it is my go to cut of meat. It currently runs about $13/lb ❤️
Conversion from Californian to American brings that to about $5.92 lb. Pretty sweet!
Worked somewhere we used this for beef for many things great taste tender but you have to rest it before slicing really bloody but excellent once rested
I love how you got ready for the fire detector! So relatable!😂
My local Restaurant Depot has em.
Mostly its restaurants that buy em up. They sell em as beef medallions.
Awesome tip! My son works at a local supermarket in the butcher shop and turned me on to this one-they dont always have it but I get a text when they do! Regional Supermarket chains can sometimes surprise you... my will grind the cheapest beef on sale (top/bottom round) anytime without question... also the pork loin when on sale and they charge you the price of the meat (NOT the current ground beef/pork price) This often saves me 2-3 $ a POUND
Yeah, I heard about that cut of meat and it can be very hard to impossible to find it at regular chain grocery stores. I'm in Nashville and have a local grocery store: H.G. Hills that cuts their own meat from local farms. They will cut or slice whatever you want and they have the best meats. Also the best ham and pork, also from local farms or rural farms in a nearby state. You need something like that. They must have some farms around or local grocery stores. (but I guess you know this!) Thanks for this interesting video!!
Thank you I bought the boning knife love it.
Glad I watched this. We have a chefs store in Columbia too.
I just found out about this cut of meat at a butcher shop in the town next to us. Loved it!!!!!
We have one of those chef's stores in Spartanburg, I haven't been. I will need to check it out.
Is that also called Clod Tender? I used to live in a city in Northern California that had a real nice butcher shop. They sold em labeled “Clod Tender”. I used to buy them. Soooo good, sooo tender so flavorful! They looked like mini filet strip. I’ve asked for them at other stores further south and said Clod tender and they look at me like I’m stupid. At least now I know other names to use when asking. Thank you!
Just found your channel, I think I'll like it here !! 😃
Absolutely love the dog!!.
Those trimmings that are very tough I’d save to put in with bones to up the collagen content of my bone broth. Just throwing that out there! Tendons and connective tissue/fibers are great for bone broth. ☺️👍🏻
Thank you for sharing your knowledge and expertise. You're terrific and much appreciated!!!
I have a Local Market that has the Teres Major, and they had it on Sale a few years back and I bought one... great cut of meat. It is pricey from them around $15.00 lb. and you have to Call ahead and order it or you'll have to wait around an hour for them to cut one for you.
New subscriber. Love your content and learning about Chef's Store is awesome. We've got one less than fifteen minutes from us.
The GFS near me has it for $8.49/lb in 5 lb packs, calling it chuck shoulder tenders and teres major. (Feb 2024). I think I'll look at Walmart and Kroger too but I'm looking forward to trying it one way or another. Thanks for the tip.
Show me how to process a whole rib roast into steaks! I'm periodically going to the Chef Store and I have a freezer and vacuum sealer. Just discovered your channel. Keep it up! Kudos!
just trim it and cut it into steaks,and maybe do a rib roast with half.
Rib roast to steaks is pretty straightforward. If you have the whole "green" (unaged) primal with bones still attached, take it out of the vac-seal bag and clean it up. Dry it well with paper towels. Do NOT trim it, yet. Leave everything - silver skin, fat, etc. If the store cut the bones but left them tied to the roast, you need to remove the bones because bacteria will grow in the gaps while it ages. Just roast those bones right now, and enjoy.
Now "age" it in a spare refrigerator for 4-5 days (does not need more than this at home) by putting it on a cookie tray, lifted on a grate that lets air get underneath. That's it. Don't touch it. If your fridge gets lots of traffic, drop to 2-3 days. Even 2-3 days makes a big difference.
As for cutting into steaks: your choices are bone in or bone out. Your choice.
Cut your steaks - thicker is better - and then trim the dry exterior. Do not go overboard. Seal and store in the coldest part of your freezer.
Tips: do not wash the steaks when you cut them. Water is not your friend. It helps bacteria grow, and gets sucked into the vac sealer. Also, don't over-trim before freezing. Just take off any hard crust from the aging. Leave everything else, and do the final trim before you cook. Maybe trim some of the big fat chunks that just flare on a grill, but leave a good amount of fat on the exterior.
Enjoy.
Chuck Shoulder Roast and Eye aren't very common cuts here in Canada, but if you sous vide and sear or smoke an Eye of Round and slice it thin, it's quite beefy and tasty!
I just found your channel. Love it. Thanks so much for all the great instruction. Ohhh and btw, how was that Newport Stk?😃😋
Hate to admit this ... I really do ... but I've using a cut of meat called Petite Tender (this is Teres Major Steak, right?) for years ... but I've been using it as stew meat!!! Truthfully, it's excellent no matter how you use it ... thanks for the video ... have new cooking ideas now!!!
OK, OK. You've motivated me to try to find Teres Major here in the Northeast (US Foods only does commercial supply up here. No Chefs Stores!). Thank you for the tip on this cut!
Keep and eye out. It is worth it.
During the pandemic, I realized I couldn't afford $17 per pound Ribeyes anymore. Then I noticed the chuck eye steaks right next to them at only $7 a pound. It's not a ribeye but it's damn close for less than half the price.
A tip to tenderize. Salt mixed with a little bit of baking soda (be careful). Let them brine 3-4 hrs. NOT overnight.
@@USGrant-rr2by baking soda leaves a bitter after taste for most people unless it is completely rinsed off... maybe a neutral citrus like a grounded/blended pear and its juice to marinade and tenderize in instead.
@@hamsta11 Maybe using too much BS It takes very little, like 1 tsp mixed with maybe 2 tbsp kosher salt. I also mix in some NO salt Lemon pepper-1 tbsp. for an entire 2-3 pound piece of meat. I've never encountered a bitter after taste.
@@hamsta11 Oh, and I can't consume ANY type of Pineapple/pear products due to medication I have to take everyday.
@@USGrant-rr2by sorry to hear that.. just fyi then you may want to avoid any korean bbq or meats bc it is a common component in their marinades
One of my go to cuts