Old Meatmen get better when "Aged"
Black Earth Meats, Black Earth WI
Member Meat Cutter Hall of Fame and The Butcher's Guild
extra ecclesiam nulla salus
Director of Meatcuttersclub.org
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.