Filet Mignon vs. Teres Major
Two of the most tender cuts we offer, and what sets them apart.
These are the two most tender steaks we cut, and people ask us about the difference all the time. One comes from the loin and one from the shoulder, and they cook almost the same way. Here is what you need to know before you pick.
What makes these cuts so special?
Both the Filet Mignon and the Teres Major are incredibly tender, lean cuts prized for their melt-in-your-mouth texture.
How are they different?
Filet Mignon comes from the tenderloin. It is buttery-soft, ultra-lean and a premium steakhouse favorite.
Teres Major is a hidden gem cut from the shoulder, offering a similar tenderness and texture at a more budget-friendly price point.
How should I cook them?
Both shine when cooked simply: pan-seared, grilled or sous vide to medium-rare. Salt, pepper and a little butter go a long way.
Why choose Filet Mignon?
- Classic fine-dining steak
- Ultra-lean and fork-tender
- Perfect for special occasions or impressing guests
Shop the cut: Filet Mignon — from $32, ships frozen Tuesday.
Why choose Teres Major?
- Similar tenderness to filet, often called the "shoulder tender"
- Rich flavor and excellent value
- Great for everyday luxury on a budget
Shop the cut: Teres Major — from $34, ships frozen Tuesday.
Tender does not have to mean expensive. Keep a filet in the freezer for the occasion and a teres major for the Tuesday that deserves one.
Every cut we sell is 100% Black Angus, born, raised and finished on the S Ranch outside Hardin, Montana, dry-aged and cut in our own USDA-inspected plant. Beef boxes ship frozen every Tuesday.
Tag @sranchmeats — we love seeing what you're cooking.
