Beef Petite Tender (Teres Major), Chilled, Vacuum-Packed

Beef Petite Tender (Teres Major) – Premium Tender Latvian Beef

Beef Petite Tender is a premium, naturally tender cut obtained from the Teres Major muscle in the beef shoulder. Known for its fine muscle fibres, delicate texture and rich beef flavour, CEPLĪŠI M.S. Petite Tender is produced from carefully selected Latvian beef and supplied chilled and vacuum-packed.

Petite Tender is also internationally known as Shoulder Tender or Teres Major.

Although it is located in the shoulder, this muscle is relatively lightly used, giving it a naturally tender structure.

It is a small, elongated cut that resembles beef tenderloin in shape, although it comes from an entirely different anatomical muscle.

Petite Tender is generally leaner than Ribeye, but when properly cooked, it offers excellent tenderness, pleasant juiciness and distinctive beef flavour.

The cut can be prepared whole or sliced into steaks and medallions, making it suitable for both home cooking and professional restaurant menus.

Characteristics of CEPLĪŠI M.S. Petite Tender

Carefully Selected Latvian Beef. Sourced from selected cattle raised in Latvia according to our quality requirements.

Naturally Tender Structure. Teres Major is among the most tender muscles of the beef shoulder.

Fine Muscle Fibres. Its relatively uniform structure makes it well suited to steaks and medallions.

Rich Beef Flavour. Combines tenderness with the characteristic flavour of quality beef.

Relatively Lean Cut. Typically has less pronounced marbling than Ribeye.

Versatile Preparation. Suitable for pan-searing, grilling, Reverse Sear and roasting whole.

Petite Tender vs Beef Tenderloin

Petite Tender is often compared with beef tenderloin because both have an elongated shape and tender texture.

Beef Tenderloin comes from the loin area and is a different anatomical muscle.

Petite Tender (Teres Major) comes from the shoulder and is a considerably smaller cut.

Although Petite Tender is not tenderloin, it offers excellent tenderness and is highly suitable for steak preparation.

Culinary Uses

Petite Tender Steaks. Slice into steaks of your preferred thickness and cook in a frying pan or on a grill.

Beef Medallions. Cut into small, even portions and prepare with butter, garlic and herbs.

Grilled Petite Tender. Grill the whole muscle and slice after resting.

Reverse Sear. Gently cook at a lower temperature before briefly searing the exterior at high heat.

Whole Petite Tender Roast. Roast the small cut whole and serve sliced.

Restaurant Portions. Serve elegantly with mashed potatoes, vegetables and beef jus.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

CEPLĪŠI M.S. specialises in producing high-quality Latvian beef.

We work with Latvian cattle farmers who focus on feeding practices and desirable meat characteristics.

Every beef carcass is individually assessed for muscle development, meat colour and fat cover. We also measure the pH of every carcass as part of our quality control process.

Our beef steak cuts are aged for at least 15 days to support tenderness and flavour development.

This approach helps us select beef according to the quality standards of CEPLĪŠI M.S.

How to Prepare Beef Petite Tender

1. Prepare the Beef. Remove from its vacuum packaging and pat dry. Trim any remaining external sinew or membrane if necessary.

2. Seasoning. Use salt, freshly ground black pepper, garlic and thyme.

3. Preheat the Pan or Grill. Sear on a hot surface to develop a browned crust.

4. Monitor Doneness. Use a meat thermometer, as Petite Tender is a relatively small muscle and can overcook quickly.

5. Rest the Meat. Allow it to rest for several minutes after cooking.

6. Slice and Serve. Slice against the grain for a tender eating experience.

Approximate Steak Doneness Temperatures

• Rare: 49–52°C

• Medium Rare: 53–56°C

• Medium: 57–63°C

• Medium Well: 64–67°C

• Well Done: 68°C and above

These temperatures describe culinary doneness. For whole beef cuts, a minimum internal temperature of 63°C followed by at least 3 minutes of resting is a commonly recommended food safety benchmark. Lower-temperature cooking requires appropriate food safety precautions.

Serving Suggestions

Petite Tender pairs beautifully with mashed potatoes, potato gratin, grilled asparagus, sautéed mushrooms and seasonal vegetables.

Complement the delicate texture with pepper sauce, beef jus or herb butter.

Product Information

Product name: Beef Petite Tender (Teres Major), Chilled, Vacuum-Packed.

Alternative names: Petite Tender / Teres Major / Shoulder Tender.

Cut: beef shoulder.

Anatomical muscle: Teres Major.

Product type: fresh, chilled beef.

Ingredients: 100% beef.

Characteristics: naturally tender, small elongated muscle with fine fibres and rich beef flavour.

Uses: steaks, medallions, grilling and whole-cut roasting.

Packaging: chilled, vacuum-packed.

Price: calculated according to actual net weight.

Storage: follow the temperature and use-by date indicated on the packaging.

Preparation: cook before consumption.

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.