Wagyu Reserve Petite Tender

The petite tender is the teres major, a small muscle from the shoulder. There are only two per animal, and beef research puts it in the same tenderness group as the tenderloin.

How to cook it: it is small and lean, so keep it simple. Season, sear it hot on every side, then finish over lower heat to medium-rare or medium. Rest five minutes and slice into medallions against the grain. Good as a fast weeknight steak, or sliced over rice, salads and tacos.

USDA safe minimum for whole cuts of beef is 145°F with a three-minute rest. Cooking to a lower temperature is a personal preference, not a safety recommendation.

Thaw in the refrigerator, about 24 hours for most packs. For faster thawing, keep the package sealed in cold water and change the water every 30 minutes, then cook it right away.

Every pack is individually weighed. Choose your size above.

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.

What Reserve Means

Reserve is limited to carcasses measuring 40% DMp or higher on the MIJ camera. Not every carcass makes it. How we grade every carcass