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Select a Cut for Proper Preparation

Proper cooking begins with understanding the cut. Each guide below outlines preparation, internal temperatures, and resting methods so that what leaves our counter is finished correctly in your kitchen.

Teres Major – Teodora’s Signature Cut

About the Cut

An exceptionally tender shoulder muscle often compared to filet, but with fuller beef flavor and more structure than tenderloin. A refined cut understood by those who respect the whole animal.

How to Cook It Properly

Preparation

Remove from refrigeration 30–40 minutes before cooking
Pat dry
Season simply

Cooking Method

Sear over high heat
3 minutes per side for medium-rare
Target internal temperature: 125–128°F

Resting

Rest 8–10 minutes

Important

Best served medium-rare. Precision matters.

This Is Butchery, As It Should Be.

Teodora’s is for people who care how their food is raised, handled, and prepared.

For those who value trust over speed.

And for customers who believe quality is worth doing properly.

If that sounds like you, you’re in the right place.