Black Label Teres Major Cut auf schwarzem Hintergrund


from the Austrian Heifer (heifer)


ca. 0.35 kg (62.57 € / kg)
€25.90 (15.44% saved)

Currently out of stock

The insider tip among connoisseurs - the Teres Major Filet is a wonderful piece of beef shoulder that is perfect for short roasting. Anyone who enjoys this meat has reached steak heaven

Currently out of stock

Buying meat is a matter of trust. If you have any questions about the product, please don't hesitate to contact me by phone. I look forward to meeting you, your meat sommelier Florian.
Product number: FM101046

Meat knowledge

Even hardened master butchers can't resist this special cut. We are talking about the exclusive Teres Major fillet. According to the stories, this delicate cut was often put aside by the butchers themselves.

With a weight of 300 - 350 g, the steak is not a heavyweight, but it is in the absolute upper class in terms of taste! Also known as Petite Tender, it is something of a holy grail on the grill for steak lovers.

Love me tender - The Teres Major pleasure

Here, too, the body region from which the fillet is extracted gives it its name. In this case, the teres major muscle. It is located on the inside of the shoulder blade and is practically always in motion, as it supports the movement of the legs. In our free-ranging cattle, it is therefore in constant use.

It is precisely this constant movement of the muscle that makes the fillet incredibly tender and short-fibred. A real treat that you should not miss under any circumstances. Black Label meets Black Angus

Our exclusive Black Label Teres Major fillets come exclusively from Black Angus cattle from the beautiful Waldviertel region. With such great meat quality, fabulous marbling and unsurpassed flavour, these Teres Major fillets absolutely deserve our Fitmeat Black Label.

How to prepare the Black Label Teres Major

Due to the relatively uniform thickness of the fillet, the Teres Major can be grilled or roasted wonderfully whole. We recommend cooking to medium-rare to medium, i.e. aiming for a core temperature of 53 - 55 °C. The steak should be cooked to medium-rare before preparation.

The steak should already have reached room temperature before preparation, then it is seared in the pan on both sides. As soon as a crust has formed, it can be seasoned with pepper and coarse sea salt. Now the steak should be ready to cook or rest

Medium rare at approx. 53 °C core temperature

We recommend one to two steaks per person.

Cows image

Quality is our highest concern, and in the case of beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimal feeding, free of concentrated feed. However, this alone is not enough to meet our requirements.

Because we don't do things by halves when it comes to the quality of our meat products! That is why 100% of our animals come from Austria. The farms are located in the Waldviertel in Lower Austria, in Salzburg and in neighbouring Upper Austria. In addition, at Fitmeat we only process the finest meat from heifers and steers.

The meat has a wonderful marbling and taste. Our classic cattle breeds include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.

Our cattle are 4x AT certified. This means that birth, rearing, butchering and refinement take place 100% in Austria. The value chain therefore remains entirely in Austria.

We distance ourselves from long animal transports and select our partners very carefully. Therefore, we rely on animals that are kept in a species-appropriate manner, born and raised by small farmers, and on butchers who know both the farmer and the animal personally.

Our butchers let the cuts mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose water during roasting and can be enjoyed with a clear conscience.

Item number FM101046
Breed Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ...
Cut The rib eye is cut from the back of beef.
Born in Austria
Raised in Austria
Slaughtered in Austria
Cut in Austria
Feeding Fresh grass on pasture, brewer's grains, possibly maize or cereals
Meat maturation 2-3 weeks on the bone
Shelf life at 0-4°C 10-14 days
Shelf life at -18°C 180 days
Hygiene advice Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption.
Storage advice (Fresh) Store refrigerated at 0 °C to +4 °C.
Storage advice (deep-frozen) *** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting.