Shoulder tender medallions are small and juicy, tender cuts of beef from the shoulder tenderloin or teres major — one of the most tender muscles on the animal. They are a less-expensive alternative to filet mignon with a similar tenderness and lean flavor.
Juicy shoulder tender medallions are best cooked over high heat. This will give them a browned, crispy exterior while preserving the tenderness of the meat within. Avoid overcooking shoulder tender medallions -- aim for an internal temperature of 135 degrees Fahrenheit for medium-rare.
If you like your steak rare, the tenderness of the medallions makes them a good choice.
This relatively small cut is best for hot and fast cooking. Preheat your Traeger to 500 degrees Fahrenheit and cook for approximately three minutes on each side, or until the internal temperature of the steak is 135 degrees for medium-rare.
Yes, shoulder tender medallions are a very good cut for grilling or broiling. They are as tender or more tender than much more expensive cuts.
They usually cost around $5 per pound and sometimes less. Expect to pay more for specialty cuts like grass-fed or Wagyu. Still, shoulder tender medallions are cheaper than the similar filet mignon.
They are done when the internal temperature reaches 135 degrees Fahrenheit for medium-rare.
This cut is best for hot and fast cooking like grilling or broiling.
Many shoulder cuts are more tender than better-known cuts like ribeye. The teres major, which is the muscle that shoulder tender medallions are cut from, is the seventh most tender cut on the animal.
Yes, you can cook them from frozen if you are cooking hot and fast.
The shoulder tender, or teres major muscle, is one of three tender muscles that can be separated from the shoulder clod.
Researchers at the University of Nebraska have ranked the teres major as the seventh most tender beef muscle. The researchers also identified two other tender cuts in the shoulder clod, now known as the flat iron and the ranch steak.
Before this research was done, these cuts were rarely seen in stores, and the meat was typically used for stew meat or ground beef. But the beef industry began training butchers on how to make these cuts. Now these cuts are seen as a less expensive alternative to loin and rib cuts like ribeye and filet mignon.
The National Cattlemen's Beef Association identifies the cut with UPC number 1164. You may see this number in the UPC code on the beef package label at the supermarket.
According to the USDA, a single shoulder tender medallion contains 56.6 calories, 8 grams of protein, and 2.3 grams of fat.
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