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  1. #1
    swamprb's Avatar
    swamprb is offline Can tell pulled pork from sliced brisket swamprb is an unknown quantity at this point
    Join Date
    Mar 2008
    Location
    Bothell, WA
    Posts
    392

    Default Grass Fed Beef Top Clod Fillet "Teres Major"

    Two Teres Major fillets @ 1/2 lb each.



    Seasoned with some Salt Grass 7 Spice on one and Mr. Bones Magic Dust rub on the other.



    Smoke grilled indirect on the Mini Cajun Bandit with Oak wine barrel chunks for smoke.





    Rested off the grill on the center section, then seared over the hot coals.



    Rested, tented with foil, sliced on the bias into medallions and served.



    Awesome!

  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Is it just me or are those Flat Iron steaks?

    Very nice Bri!

  3. #3
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    Nice job!!
    Why in the hell should I have to "Press 1 for English?"

  4. #4
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Here's what I found about Teres Major:

    "The teres major is a seldom used muscle in the shoulder that is second only to the tenderloin filet in tenderness. This muscle requires skilled craftsman to extract, but yields a wonderful dining experience and is a new leader in trendy white table cloth restaurants.

    The teres major steak is also referred to as a shoulder tender. If sliced into medallions, they are appropriately named petite tender medallions.

    Package averages 1.35 pounds and contains 2 steaks per package."

    I'd love to try it. Dunno if I can find it around here.

    Looks great Brian. Love the Salt Grass Seven spice!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  5. #5
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    OK, here is what I found, the top blade is what the flat iron and Teres Major are cut from (NAMP 114F) the Teres major and flat iron are cut from it. NAMP (National assn of meat producers) shows 2 numbers, the 114D and 114D ps01. I was unable to confirm which of those is which, or if there is even any difference. So, being as it looks just like a flat iron and NAMP pretty well confirms it, I think that it is the same thing as a flat iron. The only qualifier that I have is that the top blade consists of two separate distinct muscles that are separated by gristle and silverskin. One side is generally a little larger than the other, but other than that, they look about the same. Perhaps the Teres Major is the larger of the two.

    If you want to know more, Google the NAMP numbers.

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