Teres what? When I first read this out loud, it came out sounding Spanish, but it’s really pronounced like it rhymes with “berries.” Luckily, the butcher I was talking to was very patient, and she taught us a lot about beef.
First – Teres Major. It’s a cut of meat that comes from the shoulder of the cow, and some say that it is second in tenderness only to tenderloin. It’s definitely smaller than the tenderloin, but we agree with the claim on tenderness. It was a great cut of meat, with more flavor than tenderloin and more frugal, too.
When we cooked it, the grand idea was to make steak au poivre, but nothing went according to plan. So, as you can see from the picture, au poivre became a brandy cream sauce that we drizzled on top. It was great, but there’s no way we could remember what we did to post a recipe – sorry. We can offer good advice, though- buy some Teres Major and eat it.
We learned other things from the butcher, too:
(1) It’s pretty common nowadays to see a proud exclamation that a restaurant or store features “Certified Black Angus” beef. That’s not that big of a deal. Black Angus are cows that are really easy to raise- they get fat quickly, they’re lazy and easy to put in one place, and they’re docile. They don’t have as much flavor as other breeds.
(2) Ornery cows grow slower, and they’re more difficult to raise because they won’t stay in one place. These cows have a lot more flavor.
(3) Black haired cows sun burn easier than red hair cows. This, apparently, can affect the taste.
So, next time you’re in a fancy steak house, and the beef doesn’t taste quite perfect, call the waiter over and complain that the steak in front of you clearly came from a sun-burned docile cow. Instead, request an ornery, decently tanned cow for your replacement steak.
For Teres Major Recipes:
- Teres Major with Ad Hoc Demi Glace sauce
- Teres Major with Beurre Rouge
- Teres Major with Cabernet Reduction