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Signature Angus 12oz Teres Major

Signature Angus 12oz Teres Major

Upper 2/3 Choice
Size
$19.99
$19.99
Sale Sold out

2lb minimum - Mix & Match Any Individual Steaks

Description & Details −

Often referred to as the "butchers secret", our 12 oz Signature Angus Teres Major delivers exceptional tenderness and rich beef flavor in a lean, versatile cut. This hidden gem offers a steakhouse-quality experience with a beautifully fine texture and impressive juiciness.

The Teres Major is perfect for grilling, pan-searing, or slicing for steak salads, sandwiches, and fajitas. Its naturally lean profile and remarkable tenderness make it a favorite among chefs and beef enthusiasts alike.

Cooking Instructions +

Steaks:

Pan Seared / Flat Top / Cast Iron +
  • Allow time for your steak to thaw completely.
  • Season thoroughly with Melotte Meats All Purpose Seasoning Salt.
  • Heat your flat-top cooking surface to a medium-high heat.
  • Cook your steak for 3–5 minutes on each side.
  • Continue to flip your steak every 1 minute until it reaches your desired internal temperature –
    See Internal Temperature Chart
    120°FRare
    130°FMedium Rare
    140°FMedium
    150°FMedium Well
    160°FWell Done
    170°FVery Well Done
  • Note: Remove your steak 5° before your target temperature, as it will continue to cook while it rests.
  • Let your steak rest for 5–10 minutes, slice against the grain and serve.
  • Enjoy!
Grill +
  • Allow time for your steak to thaw completely.
  • Season thoroughly with Melotte Meats All Purpose Seasoning Salt.
  • Heat your grill to a medium-high heat, creating a hot side and a cool side to help limit flare-ups.
  • Place your steak on the hot side of the grill and cook for 3–5 minutes on each side.
  • If flare-ups occur, move your steak to the cool side of the grill until they subside.
  • Continue to flip your steak every 1 minute until it reaches your desired internal temperature –
    See Internal Temperature Chart
    120°FRare
    130°FMedium Rare
    140°FMedium
    150°FMedium Well
    160°FWell Done
    170°FVery Well Done
  • Note: Remove your steak 5° before your target temperature, as it will continue to cook while it rests.
  • Let your steak rest for 5–10 minutes, slice against the grain and serve.
  • Enjoy!
Forward Seared +
  • Allow time for your steak to thaw completely.
  • Season thoroughly with Melotte Meats All Purpose Seasoning Salt.
  • Preheat your oven to 250–275°.
  • Heat your grill or flat-top cooking surface to a high heat.
  • Sear your steak for 1–2 minutes on each side, or until you have developed a deep golden-brown crust.
  • Remove steak from cooking surface and place into your preheated oven on a wire rack over a baking sheet.
  • Let your steak cook for 10–20 minutes until it reaches your desired internal temperature –
    See Internal Temperature Chart
    120°FRare
    130°FMedium Rare
    140°FMedium
    150°FMedium Well
    160°FWell Done
    170°FVery Well Done
  • Note: Remove your steak 5° before your target temperature, as it will continue to cook while it rests.
  • Let your steak rest for 5–10 minutes, slice against the grain and serve.
  • Enjoy!
Reverse Seared +
  • Allow time for your steak to thaw completely.
  • Season thoroughly with Melotte Meats All Purpose Seasoning Salt.
  • Preheat your oven to 250–275°.
  • Once preheated, place your steak into your oven on a wire rack over a baking sheet.
  • Let your steak cook for 20–30 minutes until it reaches your desired internal temperature –
    See Internal Temperature Chart
    120°FRare
    130°FMedium Rare
    140°FMedium
    150°FMedium Well
    160°FWell Done
    170°FVery Well Done
  • Note: Remove your steak 10° before your target temperature, as it will continue to cook when it’s seared and while it rests.
  • Heat your grill or flat-top cooking surface to a high heat.
  • Sear your steak for 1–2 minutes on each side, or until you have developed a deep golden-brown crust.
  • Let your steak rest for 5–10 minutes, slice against the grain and serve.
  • Enjoy!
Grading Information +

Upper 2/3 Choice

This beef comes from the same Angus cattle and the same production standards as the rest of our Signature Angus. The difference is that these cattle reached the higher marbling threshold required for Upper 2/3 Choice.

G-SCHEDULE G-70
BREED Solid Black Main Body
MARBLING SCORE MT00 or Higher
MARBLING TEXTURE Fine to Medium
MATURITY A Maturity ≤30 Months
DARK CUTTER None
HUMP 2" or Less
MUSCLING Moderate & Higher
RIBEYE AREA 10–17 Sq. In.
HOT CARCASS <1,100 lbs

Current As Of 2026

  • Shipped Frozen
  • 2-3 Day Delivery
  • Quality Assured

Cold-Chain Guarantee

Ships directly to you packed frozen with insulation and 2lb ice packs.
If your order arrives thawed or damaged, we'll replace it at no additional charge.
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