Description

Akaushi Wagyu Petit Tender is one of beef’s best-kept secrets. Also known as the Teres Major, this cut is prized for its remarkable tenderness and rich beef flavor. Often considered the second most tender muscle after the tenderloin, it’s a favorite among chefs and steak enthusiasts alike.

The natural marbling of Akaushi Wagyu enhances both the tenderness and juiciness of this cut, making it ideal for grilling, roasting, or pan-searing. Cook it whole and slice it into medallions, or roast it to medium-rare for a meal that’s elegant enough for special occasions but simple enough for a weeknight dinner.

If you’re looking to try something beyond the traditional steakhouse cuts, Akaushi Wagyu Petit Tender delivers premium quality with every bite.

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Cooking Tip

Cook Petit Tender to medium-rare or medium for the best eating experience. After resting for 5–10 minutes, slice it across the grain into medallions to maximize tenderness.

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Frequently Asked Questions

What is Petit Tender?

Petit Tender, also known as the Teres Major, is a small, exceptionally tender cut from the shoulder. It’s often considered the second most tender muscle on the animal after the tenderloin.

What’s the best way to cook Akaushi Wagyu Petit Tender?

Grill it whole, roast it, or pan-sear it to medium-rare or medium, then let it rest before slicing.

Is Petit Tender the same as Filet Mignon?

No. While both are very tender, Petit Tender comes from the shoulder, while Filet Mignon comes from the tenderloin. Petit Tender offers excellent tenderness with a richer, beefier flavor.