I was going to say they looked like a flat iron but since you said they were tough even cut thin that’s not right. Do you think they would have been better cooked low and slow?
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I was going to say teres major for sure. If the description was from the chuck it's really the only other thing shaped like that that it could be...
That said when you cooked it it was tough ???? That isn't teres major. TM is the second most tender part of the cow next to the tenderloin. It should have melted like butter in your mouth. Maybe it was a flat iron or some other cut within the chuck roll. Too bad it wasn't very tender.
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Yeah, I agree, they look like a teres major cut in half crosswise. But they aren’t as thick. I’ve had teres major, these ain’t it. Plus they are supposed to be Wagyu, if they were teres major Wagyu I wouldn’t need a knife. They are almost definitely the splenius.
"You can prepare a Sierra steak much like a flank steak: marinate it, grill it over high heat and slice it across the grain." I’m marinating the other one now, then I’ll sous vide it and flash sear.
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Looking at my pics, I would have guessed Sierra.
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If it was really tough but looked similar to a teres major, I am going to guess it was cut from a "mock tender" which is also from the chuck ("chuck tender") but is not actually tender at all. It mocks you.
NAMP 116B
Teres Major is NAMP 114F.
Similar shapes but one is tender and the other mocks you.Attached FilesComment
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Yeah, no. I marinated it overnight, sous vided it to 120*, patted it dry, and seared it in a 500* skillet for about a minute each side. Still tough as shoe leather. It TASTES good, but so what.
I took this next one to try to show how I had to saw at it. It just kept squirming around as I cut at it with about the same force as a hacksaw through copper pipe.
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