Teres Major Steak

Sometimes used as a substitution for the tenderloin, the teres major is just as tender and just as delicious. Rumor has it that in the 90's when the price of filet mignon went up, a couple chefs decided to serve steaks cut from the teres major without changing the name or price on the menu. Their patrons never knew....whether this is urban legend or not, it is a testament to the tenderness of the meat.  (Dry Aged 30 days) 1/2 - 3/4 pounds