Petite Tender

Petite Tender, also known as the teres major, is a small, lean cut located near the shoulder blade. This cut is extremely tender and has a similar texture to filet mignon.

Because of its tenderness, it's best cooked with quick, high-heat methods like grilling or broiling. It's a less expensive alternative to more premium steaks but offers a similarly luxurious eating experience.

This is the 57th most popular cut in the events we have filmed.

The most common mistake people make with this cut is calling it 34 - Tenderloin (Whole).