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A closer look at the Petite Tender/Teres Major
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.
Cooking Instructions
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Matangi Petite Tender/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.
There are two ways to cook the Petite Tender/Teres Major:
Remove your Petite Tender/Teres Major from the fridge one hour prior to cooking and season 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.
Alternatively Reverse Sear. Take your Petite Tender/Teres Major out of the fridge one hour prior to cooking and season it with sea salt flakes. Preheat your oven to 120°C and place your Petite Tender/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 1-2 minutes only on each side.
It is ready to serve straight away.
Crafted with precision...
Matangi Angus Beef is reserved for New Zealanders – meat connoisseurs, Kiwis or friends of Aotearoa who live here or visit – who want to experience the best grass-fed Angus beef.
Our meat is a luxury product perfect for special occasions. Offering a superior experience, we go the extra mile from breeding our own closed herd, with no butchering before 24 months, to hanging and dry ageing the quarters on the bone for three weeks before our in-house butchery team does the fine cutting. This produces the well marbled and succulent cuts our discerning customers expect and desire.
get to know our teamThe best grass-fed Angus Beef for Kiwi meat lovers.
The quality of our land is a key ingredient to raising healthy, strong and ultimately flavoursome Angus cattle. We breed and raise our animals over two properties within the Tuki Tuki catchment. Lush grass on nutritious soil, clean water in every paddock, shady trees, all contours of landscape – the perfect backdrop for contented animals. And we're constantly improving these wonderful places by planting native trees, fencing off creeks, protecting the soil and our water sources.
