WAGYU TERES MAJOR / PETITE TENDER

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Pan / Grill / 800 Degrees / Oven

Best seared sharply as medallions or whole and allowed to finish cooking indirectly.

The dry-aged Wagyu Teres Major, also known as Butcher's Cut, Petit Tender, or Flat Iron Filet, is a tender, finely marbled, and juicy piece of meat with a rich flavor. This culinary highlight is a cut from the beef shoulder, which is typically known for being somewhat marbled and therefore unsuitable for quick searing. However, the Wagyu Petit Tender demonstrates its uniqueness here, as it impresses with its tenderness. Perfect for preparation on the grill or in the pan, this meat offers an unparalleled taste experience.

The premium quality of Wagyu meat makes it a true delicacy for meat lovers. The preparation of the Wagyu Teres Major is incredibly simple. Whether grilled or pan-fried, the high-quality Wagyu beef with the additional long aging is a delight in itself.

The name "Butcher's Cut," which is more common in Germany, originated because butchers liked to keep this precious cut for themselves. This fact underscores the popularity of this sought-after delicacy and also explains why it is so often sold out.

The frequently asked question about the difference between the Butcher's Cut (Teres Major) and the Tri-Tip can be explained by their origin, texture, and preparation.

Overall, both the Butcher's Cut (Teres Major) and the Tri-Tip offer a unique taste experience. The Butcher's Cut (Teres Major) comes from the beef shoulder, specifically from the Teres Major muscle, which is located above the shoulder blade. The Tri-Tip, on the other hand, comes from the rear part of the beef, from the niche between the hip and the ball, near the rear of the animal.

The Teres Major is characterized by fine marbling and is naturally juicy. It is known for its intense meat flavor. In contrast, the Tri-Tip has a coarse fiber structure and usually moderate marbling. However, due to the special nature of the Wagyu breed, our Tri-Tip is still heavily marbled.

The Butcher's Cut is suitable for various preparation methods such as grilling, roasting, or braising. However, it should not be overcooked to preserve its tenderness. The Tri-Tip is already trimmed into steaks by us and is therefore also very suitable as a quick-searing piece.

It was always clear that we wanted to work with animals, which is why we studied agriculture. But conventional farming, in ever larger stables? Not the right path for us.

Christoph got to know and appreciate the good-natured and calm cattle during his job abroad in Australia in 2016. In conversation with a farmer in the outback, he learned that Wagyu beef, with its unique marbling, is the best meat in the world. Back in Sauerland, he decided: "We're going to do something new. We'll breed Wagyu cattle!

In their early 30s, Kati and Christoph are among the youngest Wagyu breeders in Europe. Christoph, who grew up on a farm in Sauerland, is now a pedigree breeder and breeding expert at Wagyu Elite Auctions. Kati complements him perfectly with her flair for honest, authentic marketing and is now a genuine farmer.

Today, over 90 happy Wagyu cattle graze on the Sauerland mountain pastures. The fresh Sauerland grasses and numerous herbs give the wagyu meat its incomparable taste. They spend the winter in the spacious straw barn.

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