Teres major, or shoulder tender (bogbladsfilé in Swedish), is a slightly different cut that has long been used by prominent chefs and food creators.
This cut is separated out from the shoulder and gives really nice pieces weighing around 1 lb 5 oz

Teres major is definitely a substitute for tenderloin cuts like beef tenderloin and the like.
It has more texture than beef tenderloin and, in my opinion, it is a nicer, better-value cut.

Here the shoulder tender gets a reverse sear with a little oak smoke before we sear the surface.
Read more about Reverse Sear HERE

What you need:

  • Teres major / shoulder tender
  • Salt
  • Pepper
  • Smoking wood

Teres major shoulder tender on the grill

Here’s how:

  • Set up your grill for Low & Slow and indirect heat
  • Salt the shoulder tender all around.
  • Put a few wood chunks on the coals.
  • Let it go indirect to an internal temperature of about 54–56 degrees Celsius.
  • Take it off and let it rest in butcher paper or foil
  • The rest is important here.
  • Meanwhile, set up your grill for direct heat and high temperature.
  • Grill the shoulder tender directly to get a nice crust.
  • Give it a few more turns of the salt and pepper mills and serve sliced.

Here you will find the Top 5 Grilling Tips 2022

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