Can falešná svíčková mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Japan?

In Japan, medium rare is called "Midiamu rea". Rare is "Rea" and well done is "Uerudan".

chuck primal · Czech Republic

falešná svíčková

Q: What is falešná svíčková in Japan?

falešná svíčková is the Czech Republic retail name for the petite tender (teres major), which sits on the chuck primal. In Japan, the same cut is most often labeled petite tender.

Q: What is falešná svíčková called in Japan?

Look for petite tender—mapped to Petite Tender (petite tender (teres major)).

Q: What primal is falešná svíčková from?

Petite Tender is on the chuck primal (Teres major muscle, tucked alongside the shoulder blade).

In Japan, this cut is petite tender.

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Fig. 1 · Teres major muscle, tucked alongside the shoulder blade · chuck primal

About this cut

A small, narrow muscle from the shoulder that resembles a miniature tenderloin in shape and tenderness. Only about 250-350g per side, making it one of the lowest-yield cuts on the animal. Extremely tender but relatively unknown outside professional kitchens.

Primalchuck

LocationTeres major muscle, tucked alongside the shoulder blade

In Japanpetite tender

What is this cut →Global guide →

How to order steak doneness

Czech Republic → Japan

rare	Krvavý	→	Rea	48–55°C
medium rare	Středně krvavý	→	Midiamu rea	55–60°C
medium	Středně propečený	→	Midiamu	60–65°C
well done	Propečený	→	Uerudan	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“falešná svíčková” in Czech Republic maps to canonical petite tender (chuck: Teres major muscle, tucked alongside the shoulder blade). In Japan, look for labels such as petite tender. A small, narrow muscle from the shoulder that resembles a miniature tenderloin in shape and tenderness. Only about 250-350g per side, making it one of the lowest-yield cuts on the animal. Extremely tender but relatively unknown outside professional kitchens.