Discover the Affordable Teres Major Beef Cut That Can Replace Filet Mignon
- gailannbrown701
- 2 days ago
- 4 min read
If you love tender, juicy beef but hesitate to buy filet mignon due to its high price, there is a lesser-known cut that deserves your attention. The teres major, often called the petite tender or chuck tenderloin, comes from the chuck (shoulder) section of the cow. This cut looks and cooks like a real tenderloin (filet mignon) but costs a fraction of the price. Learning about this affordable alternative can help you enjoy restaurant-quality beef at home without breaking the bank.
What Is Beef Tenderloin?
Beef tenderloin is one of the most prized cuts of beef. It comes from the short loin of the cow and is known for its exceptional tenderness and mild flavor. The tenderloin is the source of filet mignon, a small, thick steak prized for its buttery texture and delicate taste. Due to its tenderness and limited availability, beef tenderloin commands a high price, often ranging from $30 to $50 per pound or more.
This cut is perfect for special occasions and dishes like Beef Wellington, where the tender texture shines. However, the cost puts it out of reach for many home cooks who want to enjoy tender beef regularly.
What Is the Petite Tenderloin (Teres Major)?
The petite tenderloin, or teres major, is a muscle located in the chuck section near the shoulder. Unlike most chuck cuts, which are more challenging and better suited for slow cooking, the teres major is naturally tender. It has a shape and texture similar to the beef tenderloin, making it an excellent substitute for filet mignon.
Because it comes from the chuck, the teres major is much more affordable. You can find it labeled as petite tenderloin, chuck tenderloin, or chuck tender roast, depending on the butcher or store.
Why the Teres Major Beef Cut Is a Great Choice
Tender texture similar to filet mignon
Lower price than traditional tenderloin cuts
Versatile for roasting, sautéing, or making Beef Wellington
Easy to cook quickly without losing tenderness
How to Use the Teres Major Beef Cut
The teres major can be cooked in many ways that mimic the tenderloin experience. Here are some popular methods:
Cut into filets: If the piece is large enough, slice it into small filets. Sauté briefly in butter with fresh thyme and garlic for a quick, tender steak.
Make Beef Wellington: Use the petite tender as the center cut for Beef Wellington. It holds up well wrapped in puff pastry and cooked to medium-rare.
Try our Beef Wellington Recipe made with Teres Major.
Roast whole: Roast the entire teres major as a tender roast. Season simply with salt, pepper, and herbs, then cook to your preferred doneness.
This cut can be used interchangeably with traditional tenderloin in most recipes, making it a flexible option for home cooks.
Where to Find the Teres Major Cut
Several retailers offer the petite tenderloin or chuck tenderloin at affordable prices:
Aldi: Occasionally sells Morton's of Omaha Petite Tenderloin for about $6.99 per pound. This is a great deal when available. Buy and freeze for later use.
Wild Fork Foods: Offers petite tenderloin around $10 per pound, a reasonable price for this tender cut.
BJ Wholesale: Sells chuck tenderloin slices for about $8.99 per pound.
Other butchers or grocery stores may sell it as "chuck tender roast."
Wild Fork sells these Petite Tender for about $10 per pound.
Keep an eye out for this cut at your local stores. When you find it, grab it and store it in the freezer. It’s a smart way to enjoy tender beef without the high cost of filet mignon.
Why This Cut Saves You Money
Traditional beef tenderloin prices can be intimidating, typically ranging from $30 to $50 per pound. This makes it difficult for many families to enjoy tenderloin on a regular basis. The Teres Major offers a similar dining experience for a fraction of the price.
You can serve tender, juicy slices of beef any time your family wants a special meal without worrying about the cost. This cut allows you to enjoy the luxury of filet mignon texture without the high price tag.
Tips for Cooking Teres Major Perfectly
Don’t overcook: Like tenderloin, the teres major is best served medium-rare to medium, keeping it tender.
Use a meat thermometer: Aim for an internal temperature of 130°F to 135°F for medium-rare.
Rest before slicing: Let the meat rest 5 to 10 minutes after cooking to keep juices locked in.
Season simply: Salt, pepper, garlic, and fresh herbs like thyme or rosemary complement the natural flavor.
Final Thoughts
The teres major cut is a hidden gem for anyone who loves tender beef but wants to save money. It looks and cooks like filet mignon but costs much less. Whether you sauté it as filets, roast it whole, or use it in Beef Wellington, this cut delivers on tenderness and flavor.
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