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: ST. HELENS BEEF

Grain-fed beef raised with Angus genetics right here in the Pacific Northwest. St. Helens beef originates from the outskirts of Yakima, WA. Ranged on grass for most of its life, St. Helens cattle spends their last few weeks enjoying a diet of locally raised wheat, corn, hay and potatoes sustainably grown by farmers in our state.