This little-known butcher’s cut deserves to be in the spotlight. Second only to the Eye Fillet when it comes to tenderness, it boasts slightly more flavour. This cut is rarely offered because of the work involved to trim it but we go the extra mile to offer you such a delightful cut of beef.
The small cut (approximately 400g) cooks quickly and is perfect for a quick and easy treat.
Like every other Matangi cut it holds rich 100% grass fed beef flavours enhanced by our unique 3 weeks dry aging process.
Matangi Teres Major is a small cut of approximately 400g so the key is not to overcook it. Remove any silver skin by sliding a small sharp knife between the skin and the muscle. Remove your Teres Major from the fridge one-hour prior cooking and salt it with sea salt flakes.
Cook in a skillet or on the BBQ until it reaches an internal temperature of 45-50°C, then let it rest under tin foil for 5-10 minutes.
A technique that will ensure you cook your Teres Major to perfection is reverse searing. Take your Teres Major out of the fridge one hour prior to cooking and season it with sea salt flakes. Preheat your oven to 240°C and place your Teres Major on a cooking rack above a baking tray in the oven and cook until the internal temperature reaches 40-43°C. Take it out and let it rest under foil for 5-10 minutes. Baste with olive oil or clarified butter and then sear it on all sides in a hot skillet or on the grill for i 1-2 minutes only on each side.I It is ready to serve straight away.
Season to taste and indulge!