TERES MAJOR (PETITE TENDER): THE BISTRO STEAK

Often considered one of the “secret butcher steaks,” you’ll rarely see these fine cuts outside of the restaurant world. Hailing from the chuck, this tender and flavorful steak is an economical option when compared with the filet mignon. Only two of these steaks exist per head of cattle, and many butchers won’t spend the time it takes to retrieve or trim them. Here at EC Wilson, we’ve been putting teres majors on the Seattle restaurant world map for years, and have seen some truly fantastic dishes made from them.

SOURCE SPOTLIGHT: RANGER WAGYU

These full-blood, Marbling Score 7+, Teres Major steaks out of Ranger Valley are the closest thing you can get to A5 Wagyu outside of Japan. Australian Wagyu has a distinct flavor from American wagyu that’s worth trying out if you’re a steak connoisseur. Marbling Score 9 is currently the highest Marbling Score available in Australia, which produces the largest herd of Wagyu Kuroge beef outside of Japan.