Check back soon for some pork and lamb ones.
This cut gets its name from the scientific muscle name. Found deep within the shoulder sitting just under the scapular bone or the under blade as it is known by those in the meat trade. This muscle is discarded by many as they don’t even know it exists. A long strip that tapers at each end, usually about 6-9 inches, depending on the beast you started with. Made of fine tight fibres running the whole length of the muscle this helps contain moisture when cooking. This is a quick frying, grilling or BBQ cut that is ideal to cook rare to medium. Cut the muscle across the grain when serving for a very tender steak cut that has the flavour and tenderness of a flat iron steak. Think fab steak sandwich. A whole animal would yield approx 250grms to 320grms of teres major
Named because shock horror it is shaped like a gooses neck ! It is the Achilles tendon of the rear legs only, seamed out of the heel muscle in a particular way allowing you to get a very unique cut for long slow cooks. A ‘cut’ made up of 2 parts, the tendon and the muscle. This is a bit of meat that has a lot of connective fibres running though it that break down to gelatinous goodness when cooking low and slow, for this you can use the muscle of the goose neck but for best results include the tendon. If you want to use the pieces separately, the top half of the goose neck is all tendon, cook it low and slow in any dish or sauce to add thickness, dehydrate and quickly deep fry to give you puffed tendons with a similar texture to pork scratchings, or prepare by slow cooking and thinly slicing to add to broth's or in a warm beef tendon salad, if Momofuku is doing it it must be cool. A whole animal would yield 180grms to 280grms of tasty goose neck.