Fullblood Wagyu Petite Tender Roast (Teres Major) Marble Score 9+ Stone Axe - 320g x 1 Piece
In our continued pursuit to explore the lesser-known beef cuts, we present to you the Petite Tender - also referred to as Teres Major.
You may have already read about (and even sampled) our other incredible ‘rare’ steaks such as the Flat Iron, Velvet and the Tri Tip, but the Petite Tender is unquestionably the least known anatomical muscle of all.
The Petite Tender, as the name suggests, is an extremely tender nugget of meat located within the Shoulder Blade or Clod. It requires an incredible amount of skill to separate the conjoined muscles to reveal the gem that is the Petite Tender. That level of skill and detail is why you will rarely ever see this cut available for sale.
This piece will feed 2 people.
Stone Axe Fullblood Wagyu breeding herds are dispersed across several breeding farms in New South Wales and Victoria, all of which are managed by Stone Axe’s own staff. Each property is situated 1000m above sea level, resulting in a climate that enhances conditions for the breeding and raising of Fullblood Wagyu.
The cattle can grow and mature to their potential with access to natural shelter, clean fresh air, water, and pasture, all in a low stress environment. Every Stone Axe Wagyu animal has its own unique identification tag, allowing for careful monitoring of each animal’s development, and traceability across the whole life of the product.
We suggest you reverse sear the Petite Tender. What is reverse sear? Essentially you are cooking your roast in reverse - low and slow in the oven, resting it, and then finishing it by searing it in the pan.
Here's how to do it:
- Preheat your oven to 100 degrees Celsius.
- Season the petite tender generously with salt. Always add a little more salt than you think you need!
- Place the petite tender on a metal rack over an oven proof tray. Add a little cold water to the tray ensuring the water is not touching the meat.
- Cover the tray with aluminum foil and roast for 40 minutes.
- Remove the Petite Tender from the oven and set aside.
- Place a large heavy based pan or fry pan on your stove top and heat 30 mls of olive oil together with 30 grams of butter on medium heat until the butter starts to foam. Ensure it does not burn.
- Add the petite tender to the pan, use a large spoon to carefully ladle and baste all sides of the meat with the foaming butter.
- Continuously baste the piece of meat to ensure that the butter does not burn. You need to maintain quick momentum here.
- Once you have achieved the desired colour and crust, remove the petite tender from the pan.
- Season the meat again and let it rest for a minute or two.
- Slice and serve immediately. Enjoy!
Your product has been packaged using the latest and most advanced packaging technology.
Vacuum skin packaging (VSP) packs enclose product like a second skin. VSP extends the shelf life of product due to the absence of oxygen which causes food to deteriorate rapidly and constrains product purge eliminating yield loss in food.
Product packaged using VSP technology can safely be stored refrigerated and frozen.