Can Metzgerstück 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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

chuck primal · Germany

Metzgerstück

Q: What is Metzgerstück in Hungary?

Metzgerstück is the Germany retail name for the petite tender (teres major), which sits on the chuck primal. In Hungary, the same cut is most often labeled hamis bélszín.

Q: What is Metzgerstück called in Hungary?

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

Q: What primal is Metzgerstück from?

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

In Hungary, this cut is hamis bélszín.

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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 Hungaryhamis bélszín

What is this cut →Global guide →

How to order steak doneness

Germany → Hungary

rare	Blutig	→	Véresen	48–55°C
medium rare	Rosa	→	Félig nyers	55–60°C
medium	Halb durch	→	Közepesen átsütve	60–65°C
well done	Durch / Gut durch	→	Jól átsütve	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

“Metzgerstück” in Germany maps to canonical petite tender (chuck: Teres major muscle, tucked alongside the shoulder blade). In Hungary, look for labels such as hamis bélszín. 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.