RT000410
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- Each order contains 1 teres major roast
- Each roast is approx. 3-4 LB
The Fullblood Wagyu teres major (mock tender) roast is cut from the shoulder clod/chuck primal of the steer. The muscle isn't heavily used. Therefore, the teres major roast is extremely tender and rich in flavor. It's often compared to the filet mignon. This cut is lean and easy to make, with most choosing to cook it slowly to maximize tenderness. Whether you prepare the roast whole or cut it into medallions, this well-marbled cut will please both your palate and your dinner guests!
NOTE: The roast comes whole. The photo shows the roast after it's been cut in half.
- Dry aged for 28 days
- All Natural, no additives, no preservatives
- Antibiotic and hormone free
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Due to natural variations in our cattle, shape, size, and/or weight of individual cuts may vary. It is normal to see slight variations in color depending on both the type of product and the aging process.
Recommended Internal Cooking Temps:
Rare | 120°-125° |
Medium-Rare | 130°-135° |
Medium | 140°-145° |
Medium-Well | 150°-155° |
Well Done | 160° and above |
Double 8 Cattle Company is one of only a handful of farms raising 100% Fullblood Wagyu in the United States. 100% Fullblood Wagyu differ from most Wagyu being raised in the States, which often fall into the categories of Crossbred (F1, F2, F3) or Purebred (F4). The term "American Wagyu" has been adopted as marketing term for Wagyu beef that is Crossbred or Purebred Wagyu.
At Double 8 Cattle Company, we only raise 100% Fullblood Japanese Black Wagyu. Our cattle are direct descendants of Japanese Wagyu with unmixed ancestry. They are certified and registered with the American Wagyu Association, and their DNA can traced to their original ancestors in Japan. Our Wagyu have never been crossbred with other cattle breeds, such as Angus.