Can Metzgerstück mean more than one cut?

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How do you order steak doneness in Kazakhstan?

In Kazakhstan, medium rare is called "Ortasha pyskhan (az)". Rare is "Shala pyskhan" and well done is "Ja'sy pyskhan".

chuck primal · Germany

Metzgerstück

Q: What is Metzgerstück in Kazakhstan?

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

Q: What is Metzgerstück called in Kazakhstan?

Look for petite tender—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 Kazakhstan, 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 Kazakhstanpetite tender

What is this cut →Global guide →

How to order steak doneness

Germany → Kazakhstan

rare	Blutig	→	Shala pyskhan	48–55°C
medium rare	Rosa	→	Ortasha pyskhan (az)	55–60°C
medium	Halb durch	→	Ortasha pyskhan	60–65°C
well done	Durch / Gut durch	→	Ja'sy pyskhan	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 Kazakhstan, 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.