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.
Flank steaks have been recently popularized, and remain one of the less expensive cuts of beef. Despite its slightly tougher chew, flank steak is sought after for its immense flavor. Its rounded shape makes it easy to get a good sear on every bit of the steak quickly enough to enjoy the perfect medium rare. The flank steak, unsurprisingly, comes from the flank of the cow, near the belly.
Must-try recipe: Seared Flank Steak & Mushrooms with Pomegranate-Dressed Arugula & Farro
Our Flank Steaks are from Brasstown Beef, on the North Carolina & Georgia border.
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 Georgia Grown from Revere Meat Co.