Teres Major/Bistro Filet
Bistro filet, also known as teres major steak or shoulder tender, is a lean cut of beef that is touted as the one of the most tender and flavorful, second only to the tenderloin. It runs around the shoulder of the cow. Because of its slender shape, the bistro filet makes great medallions and presentation plates for family-style meals. If you've never heard of the bistro filet or teres major, you're not alone. It's an up-and-comer in the butchering world as more and more chefs and diners begin to enjoy it.
Must-try recipe: Bistro Filet with Seared Mushrooms, Potatoes & Creamy Sherry Vinaigrette
Our Bistro Filets are from Brasstown Beef, on the North Carolina & Georgia border.
Cube steak is a thin cut of top round beef a butcher runs through a machine that makes dozens of little cross-hatch cuts that tenderize the meat. It's most commonly eaten as country-fried or chicken-fried steak (yes, they're two different preparations!) and because it cooks very quickly, it's sometimes called "minute steak".
Must-try recipe: Cube Steak Milanese with Pappardelle & Wilted Arugula
Our Cube Steaks are from Marksbury Farm Market
Also known as "butcher" steak, hanger steak is prized for its robust flavor and is similar in texture and flavor to flank steak. It's name refers to the how it "hangs" from the cow's diaphragm. We suggest cooking this cut of meat over high heat and quickly grilling or searing. Hanger steak is ideally served medium-rare as the meat can become tough when overcooked. Hanger steaks do very well with a simple marinade of extra virgin olive oil, garlic and herbs.
Must-try recipe: Hanger Steak with Creamy Egg Noodles & Mushrooms
Our Hanger Steaks are from Marksbury Farm Market