The Teres Major or "Petite Tender" is often considered the second most tender cut of beef, after the tenderloin. It's more difficult to find than a tenderloin, but also more affordable. Treat this the same way you would treat a filet and enjoy a richer flavor and excellent value.

Like many butcher's cuts, this flavorful and economical cut of beef goes by many names. Look for it called the "bistro tender" on menus, shoulder tender, or shoulder petite tender roast.

Each pack contains 3-4 medallions