Taken from the shoulder’s inner clod, The Wagyu Teres Major has minimal marbling, but second in tenderness to tenderloin.  This is the “mock tender” prized by butchers and chefs. perfect for medallions or quick sautés.  Its subtle richness carries notes of roasted nut, and earth flavors that deepen beautifully with slow roasting, sous vide, or a hard sear followed by a gentle rest. Ideal for chefs looking to elevate a structured cut with precision.