The shoulder tender (or teres major) is a small but very tender muscle. The whole thing weighs no more than 8 to 12 ounces after trimming away the fat, silver skin and other extraneous tissue. Because it’s tender, it can be roasted whole, butterflied and cooked on the grill or sliced into medallions. You’ll sometimes see these called petite shoulder tenders or petite tender medallions, bistro filet and breakfast steak.
These are great options for places that want to offer a tender beef at a good price point and profit. With a few minutes of work removing the silver skin, you’ll have a nice option for your customers.
