The teres major is a remarkable “new” cut that until relatively recently was merely considered part of the chuck with similar characteristics. Then it was discovered that this small muscle (about the size of a pork tenderloin) was actually exceptionally tender, perhaps only second to the tenderloin.
The teres major is still relatively unknown, and thus very affordable. It’s small enough to grill, roast, or pan roast similarly to pork tenderloin, but offers the flavor of beef and excellent tenderness.
Applications: Grill, Sear, Roast, Sous Vide.