Black Label Teres Major Cut auf schwarzem Hintergrund


from the Austrian calf (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 fillet is a wonderful cut from the shoulder of beef that is perfect for short roasting. Anyone who enjoys this meat has arrived in 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 tenderloin. The story goes that this delicate cut was often set aside by the butchers themselves.

Weighing between 300 and 350 grams, this steak is not a heavyweight, but in terms of flavour it is in the absolute top league! Also known as the Petite Tender, it is something of a grill holy grail for steak lovers.

Love me tender - The Teres Major treat

Once again, the part of the body from which the fillet is taken gives it its name. In this case, the Teres Major muscle. Located on the inside of the shoulder blade, it is practically always in motion, helping the legs to move. It is therefore in constant use in our free-range cattle.

It is this constant movement of the muscle that makes the fillet incredibly tender and short-fibred. A real treat not to be missed. Black Label meets Black Angus

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

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

The steak should be allowed to come to room temperature before cooking and then seared on both sides. Once a crust has formed, it can be seasoned with pepper and coarse sea salt. The steak should now 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 top priority and, when it comes to beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimum feeding, free from concentrated feed.

However, this alone is not enough to meet our requirements. We don't do things by halves when it comes to the quality of our meat products! That's why 100% of our animals come from Austria. The farms are located in the lake district of the Salzkammergut in beautiful Upper Austria.

At Fitmeat, we also only process the finest meat from heifers, also known as calves, and steers. The meat has a wonderful marbling and a delicious flavour. Our classic cattle breeds also include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.

Our cattle are 4x AT labelled. This means that birth, rearing, slaughter and cutting 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. We therefore 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 allow the cuts to mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose any 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 8-10 days
Shelf life at -18°C 120 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.


  • Fresh meat, no frozen goods
  • Meat from small farmers in Austria
  • Aged and finished by our traditional butcher
  • Billing by the gram
  • Recyclable packaging
  • Ready to ship in under 24h

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Secure shopping at Fitmeat

  1. At Fitmeat, you only get premium meat of the best quality from selected small farmers in Austria.
  2. Our experienced master butchers are pioneers in meat refinement and maturation. At Fitmeat, you get perfectly matured meat that has never been frozen.
  3. With meat from Fitmeat, you experience sustainable meat enjoyment of a special kind, because quality goes beyond the plate with us.
  4. With meat from Fitmeat you support Austrian agriculture. Because the value chain remains one hundred percent in Austria.
  5. What you see is what you get: Whether it's the marvellous marbling of our steaks or the beautiful pastures of our farmers - all the pictures on our website are 100% authentic and taken by us on location. After all, the eye eats with you, doesn't it?