Just got a case of these bad boys in. Somehow cheaper than top sirloin right now.
If you know… you know
by Banguskahn
26 Comments
Apart-Rent5817
I don’t know… can you tell me?
gamejunkyxl
I don’t know could you enlighten me chef?
costanza1086
Teres major?
EscapeSeventySeven
△
Square_Ad849
Roast and slice then sauce delicious.
kendallmaloneon
Here in Korea we call it 어깨안심 – eokkae-ansim!
PappaWoodies
Looks like hanger
Round_Patience3029
I see alot of this at the asian grocery stores
M0ck_duck
And more tender too!
GruntCandy86
But… why *wouldn’t* these be cheaper than top sirloin? They’re way less known/popular/available.
zigaliciousone
Dude, I live on whole chicken right now. It is still usually around a buck fifty a lb and all you have to do is carve it yourself
coyote_grundy_666
Thing about these bad boys is they need a lot more time to rest. Ideally 10ish maybe more minutes, which is a stupid amount of time on a line. Your average guest does not understand the difference between cuts, cook time, temps, rest time, fat content, etc. If you can give those steaks the love they deserve you got a damn fine piece of meat right there. 11/10 would smash.
birdfloof
That knife has seen a sharpener a time or two
Ancient-Chinglish
SO MANY OF THEM
Lobster_boy_dick
Someone just asked me for this cut today, I had never heard of it before then. I blame you.
willworkforspoons
Bavette/hanger steak? Got a little pricey I was using it for tips
snubsdub
In Brasil’s portuguese is called the alcatra’s heart or alcatra’s bombom
Naive-You-2850
Teres Major or the “Bistro Filet”
Ran a butcher shop 7 years ago and had these bad boys at $6.99/lb.
Recently purchased said butcher shop and was absolutely floored to see them at $17.99/lb
Did a cut test and damn that IS what we have to charge to make a profit!
FML we use to have off cuts in this world.
Bullshit_Conduit
always reminded me a bit of culotte. Cooked a fuck load of these working meal prep. Decent steak.
vangard_14
I feel like I’ve been seeing this cut a lot more recently
Jillredhanded
Hoo-boy. Cases and cases of those bad boys when I cooked for a frat.
DoughyInTheMiddle
… Happy Lent?
ScaryFoal558760
I feel like normies don’t know about teres major but every single food service pro has a story about prepping a thousand of em a week lol
bubrubz
Ive been using teres major for years. Very versatile cut. Grill it roast it stew it..good for skewers-decent cut…however the price just jumped on it this year…nearly at choice rib price..where I am it is more than tips and tails.
Liquidgrin1781
Teres major is a great cut.
patchismofomo
It fluctuates quite a bit. I’ve been thinking about snagging it for my job again since it’s back down
26 Comments
I don’t know… can you tell me?
I don’t know could you enlighten me chef?
Teres major?
△
Roast and slice then sauce delicious.
Here in Korea we call it 어깨안심 – eokkae-ansim!
Looks like hanger
I see alot of this at the asian grocery stores
And more tender too!
But… why *wouldn’t* these be cheaper than top sirloin? They’re way less known/popular/available.
Dude, I live on whole chicken right now. It is still usually around a buck fifty a lb and all you have to do is carve it yourself
Thing about these bad boys is they need a lot more time to rest. Ideally 10ish maybe more minutes, which is a stupid amount of time on a line. Your average guest does not understand the difference between cuts, cook time, temps, rest time, fat content, etc. If you can give those steaks the love they deserve you got a damn fine piece of meat right there. 11/10 would smash.
That knife has seen a sharpener a time or two
SO MANY OF THEM
Someone just asked me for this cut today, I had never heard of it before then. I blame you.
Bavette/hanger steak? Got a little pricey I was using it for tips
In Brasil’s portuguese is called the alcatra’s heart or alcatra’s bombom
Teres Major or the “Bistro Filet”
Ran a butcher shop 7 years ago and had these bad boys at $6.99/lb.
Recently purchased said butcher shop and was absolutely floored to see them at $17.99/lb
Did a cut test and damn that IS what we have to charge to make a profit!
FML we use to have off cuts in this world.
always reminded me a bit of culotte. Cooked a fuck load of these working meal prep. Decent steak.
I feel like I’ve been seeing this cut a lot more recently
Hoo-boy. Cases and cases of those bad boys when I cooked for a frat.
… Happy Lent?
I feel like normies don’t know about teres major but every single food service pro has a story about prepping a thousand of em a week lol
Ive been using teres major for years. Very versatile cut. Grill it roast it stew it..good for skewers-decent cut…however the price just jumped on it this year…nearly at choice rib price..where I am it is more than tips and tails.
Teres major is a great cut.
It fluctuates quite a bit. I’ve been thinking about snagging it for my job again since it’s back down