The Bistro Filet, also known as the shoulder tender or teres major, is an uncommon cut coveted by foodies and butchers for its tenderness and robust flavor. Comparable only to the tenderloin and ribeye in tenderness, it boasts a more nuanced taste due to its higher muscle activity within the shoulder of the Bison.
Why's it special?
To prepare this best-of-both-worlds steak, season simply (consider a dry brine) and cook it quickly and at high heat to a medium-rare temperature for the best texture. Allow ample resting time before slicing against the grain. This outstanding steak won't disappoint! Check out this post for some expert-level cooking guidance on this unique buffalo bistro filet cut with fat-fried potatoes and parsley verde.
This cut is about the size of a pork tenderloin and comes individually packaged. Available in the following weights: 8-10 oz, 10-12 oz, 12-14 oz, 14-16 oz.
The finest game meat butcher shop in America, in the heart of Jackson Hole. We offer the widest selection of buffalo, elk and wild boar cuts available, including hand cut steaks, burger ground in-house, jerky, sausages, and more.
