hi youtubers welcome back to the kitchen I'm Jon taffer's chef here at thoroughbreds restaurant in Myrtle Beach South Carolina and today I've got a great topic pointed something very practical Suvi teres major now what the teres major teres major is the shoulder tenderloin that holds all the other shoulder muscles together in the cow so it's perfect if you're a caterer if you're going to have large groups over you can pre grill these terrorists pick them up in your sous vide circulator to order and the steaks are ready when you're ready to serve them so I'm going to take you through all the steps it takes to soo being the shoulder tenderloin so stay tuned thanks for watching so the first thing we want to do we want to start with taking the silver skin off of these shoulder tenderloins so you're going to notice upon inspection there's quite a bit of silver skin but grab yourself a nice sharp filet knife get underneath the silver skin and just simply cut and then push and you can easily get all that silver skin off without losing a lot of the meat that you want to save for the grill so just keep moving your knife down you can get the silver skin right off just like that make simple fashion flip it around get this piece off and what I like to do is leave a little bit of the fat it's going to melt off on the grill it's going to be very delicious so we're going to we're going to prep this Terrace shoulder tenderloin just go ahead cut off the end pieces save it for beef tips and we'll continue on to the seasoning process and then we'll get them on the grill so we'll come right back now as far as flavor and seasoning you can do anything you like we choose to go with some nice grill seasoning it's a striper brand and just go ahead generously season your Terrace I mean you could even do just salt and pepper just depends on the desired flavor that you're going for so I've got these cut I've got my beef tip set aside for appetizer station and we're just going to go ahead spray these with some nice oil and get them on the grill so obviously the next step is we're going to get them on the grill and we're going to get some nice grill marks on these before they hit the sous vide circulators so what you want to do is make sure your grill is nice and hot you want to get really nice grill marks but you don't want to cook your steaks on the inside we're just trying to get some nice grill marks on the outside of the steaks so this is a pretty cool technique I usually grill them a little bit on each side flip them over and do some nice hatch marks we'll come right back we'll get them in the sous-vide we're going to cook them in two circulators and I'll show you what we end up with so next we just I've got these terrorists vacuum-sealed grilled and in the circulator so we just want to get them in the circulators and i find it works best at 135 degrees for three hours now you can run them longer you can run them a little shorter if you if you want them a little more rare but three hours makes them nice and tender with a good chew obviously the longer you run them the softer they're going to get so we'll come right back we'll cut one up and I'll show you what we got so it's been three hours at 135 degrees and I'm just going to cut this bag open and show you what we ended up with and these are nice like I said you can hold these hot if you're doing catering or if you just want to hold them hop for the line or even just doing a dinner party you can hold these hot in the circulator slice them up and use them when you're ready to serve them so like I said 135 degrees for three hours well let's cut these open I'll show you what we got now you don't really need to rest them because they already rested beautifully inside the bag and what you end up with is a nice temperature in between medium rare and medium that makes most guests happy so like I said beautiful products if you're a caterer or you're just having a dinner party this is a great technique to have in your tool chest so again thanks for watching this is food Fox Chef John tap with a second and we'll share more videos thanks for watching you