Petite Tender Filet

Known as the Teres Major, Poor Man’s Filet, or Petite Tender, this rare cut is the closest thing to a true filet without the filet price tag. Tender, evenly, but lightly marbled, and full of flavor.

Tucked deep in the shoulder and tricky to extract, there are only two per cow, so stock is always limited. Cook it whole or slice into medallions for a fine-grained, melt-in-your-mouth meal. A reverse sear or slow cook, as well as slicing against the grain, really helps this cut shine.

Dry-aged for at least two weeks, vacuum-sealed, and flash-frozen for max freshness.

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