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TOPIC: Taris Major - Shoulder Tender


Executive Director

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Taris Major - Shoulder Tender


From: MSN Nicknamec.gifTatooRose6907  (Original Message)Sent: 1/12/2007 1:36 AM
Previously the Shoulder Tender was left on the top of the Shoulder Clod, after being tested and determined to be the fifth most tender muscle on a steer, IBP now removes it from the clod and offers it as a whole new sup-primal.
 
Our Store ad sale, has these listed as:
Petite Medallion Steaks, with the whole muscle being cut into little steaks. As you would a Tender Loin.
I have tried this and they do not sell when cut, unless I put them out as "Beef Tips" @ 4.99#
If I put the whole muscle on a tray and sell as a whole steak, they fly out of the store @ $4.29#.
Naming is a key too. Mine are:
"Mock Sizzler Tenders"
These little steaks "puff" when cooked and are SO tender, almost melt in your mouth.
Can pan fry - without lid, saute with onion and green peppers. Great on the Grill!
Stirfry, beef stew meet, and beef tips......
One of my fav. out of all the steaks - even T-bone, Porterhouse, Rib Eye and NY.
Hope the pictures turn out.


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Leon Wildberger

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RE: Taris Major - Shoulder Tender


I find it makes great stew or stirfry. You can even cook it in dishes like beef stroganoff, where you need cubes of tender steak.

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RE: Taris Major - Shoulder Tender


I like the name Chuck Medallions
when these are sliced

also, chuck beef tips

one store calls them a chuck tenderloin.

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RE: Taris Major - Shoulder Tender


This is are #1 steak in the meat case, we call them tender cut steaks retail for 6.99lb. We also use
them in are Greek kabobs great steak.

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RE: Taris Major - Shoulder Tender


I have bacon wrapped them and sold them as "in-law" steaks.


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RE: Taris Major - Shoulder Tender


sell a ton of them here as steaks and whole fillet

btw it's teres major

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Joe Parajecki

Operations Manager

Black Earth Meats, Black Earth WI

Member Meat Cutter Hall of Fame and The Butcher's Guild



Veteran Member CLUB GRAPHIC ARTIST

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RE: Taris Major - Shoulder Tender


Would these be the top blade or "flat iron" off the shoulder? If so, our supplier ships the shoulder without them. I've only been in this business about 5 years and, I think in my first year I was wrapping top blades, (Look like little spear tips) but no more because our shoulders don't come with them.

Anyway, I probably need a picture...LOL.

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RE: Taris Major - Shoulder Tender


We called them top blade or chicken steak. We would trim and remove the meat off the gristle and call those flat irons. We can't even order shoulder clods. We get 1 with a bone in chuck but the chicken steak is removed

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RE: Taris Major - Shoulder Tender


The teres major is a different cut from the top blade. The teres major sits on top of the inside of the clod heart. Silver skin separates the two. They're a great portion for two people or one really big eater.


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RE: Taris Major - Shoulder Tender


Up here we call them Petite Tenders, Still have not caught on yet as they are a new product and customers are not yet familiar with the cut

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RE: Taris Major - Shoulder Tender


Petite tenders is the name I have learned for them; also teres major.

Over the summer at a shop I was working in we would use them as an item called "fit tips". They were marinated and vacuum tumbled retailing at $10.99/lbs and marketed at 35% leaner than traditional (flap) steak tips.

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RE: Taris Major - Shoulder Tender


from my understanding petite tenders (ball tips) and teres major are two totally different sub primals


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Member

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RE: Taris Major - Shoulder Tender


In Australia we call them oyster blade. Though I have no idea why

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Director of Meatcuttersclub.org

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RE: Taris Major - Shoulder Tender


The petite Tender or teres major is known in kosher a an oyster steak, I call them Lazar Steak because they are my favorite. They use to come on the shoulder but since they discovered how tender it was. It only took them 30 years!!!!!! The shoulder clods have 4 good pieces. The Oyster steak, the side steak, the minute Roast (flat iron steaks, top blade steaks) and the shoulder clod (gold or silver tip roast, chicken steaks, shoulder steaks) It does take some talent and knowledge to cut this shoulder into roasts or steaks

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Alan Lazar

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RJ


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RE: Taris Major - Shoulder Tender


We have been cutting them for at least 8 years now, probably longer. We cut two butterfly portions out of each one and put two on a skewer, call them Lumberjack steaks. $8.99/lb and sell all we can get our hands on. Very tender steak, 3rd in tenderness on the whole carcass. The only knock on this steak is you do get a bit of the chuck flavor.

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RE: Taris Major - Shoulder Tender


Called Mock tender in Charlotte, NC. Have not encountered them in Eastern NC yet. I don't think they would be more tender than chuck eye, top sirloin, or NY strip. Certainly not ribeye and filet. JMO.

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Allen Scott


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RE: Taris Major - Shoulder Tender


the teres major I'm familiar with are what my kosher teacher taught me as the kosher version of the tenderloin. It comes off the bottom of the clod and is not very big. The picture prior to my post is an upper blade, which is where the flat iron comes from. What some call the chuck eye, I call the scotch tender, kosher tender or mock tender. It really depends on where you are in the country as to what the cut is called. I came from usda background, and generally the usda Has standards as far as labeling requirements. At one time, we had a number of Hungarian restaurants buying from us. We made specialty sausage and they wanted us to make fresh Hungarian keilbasa. No one at that time had ever had a label for Hungarian sausage.we had to call it Italian, due to the paprika in the product, so we could sell it,according to the Feds. The Hungarians flipped. being in the washington metro area I went to the Hungarian embassy and had to get a statement from them starting that Hungarian sausage had large amounts of Hungarian paprika To get a label passed. It passed and all was well. It really depends on where you are as to what it's called, especially the old cuts that have recently been rejuvenated by specialty markets like whole foods.



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