The Teres is also referred to as a Bistro Fillet, Shoulder Tender or a Petit Fillet. It is a small elongated muscle situated alongside the Bolo and the shoulder blade. It is an extremely tender cut with moderate marbling and should not be cooked past medium rare. It can be cut into medallions or butterflied to make it a larger portion or roasted whole. It has a fine grain with a robust buttery beefy flavour as it comes from the shoulder.

Allergens: Produced in a factory that uses products which contain Soya, Nuts, Eggs, Cows Milk, Wheat, Gluten and Sulphites.



Wagyu Beef – Teres Steak

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