Petite Tender (Teres Major)

Meet the cut butchers used to keep for themselves. The petite tender, also known as teres major, comes from the shoulder, not the loin, but it’s the second most tender muscle on the animal, so think of it as tenderloin’s beefier little sibling at a friendlier price. Each petite tender is small enough to sear whole in a hot pan or on the grill in minutes, then slice into medallions for the whole table. Serve it for a midweek steak night and let everyone guess which cut it is.