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TOPIC: Taris Major - Shoulder Tender


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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

Executive Director 



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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/ Partner

Kettle Range Meat Company, Milwaukee WI

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



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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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