What is Metzgerstück in Northeast India (Other States)?

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

Can Metzgerstück mean more than one cut?

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How do you order steak doneness in Northeast India (Other States)?

In Northeast India (Other States), medium rare is called "Medium rare". Rare is "Rare" and well done is "Pakka".

chuck primal · Germany

Metzgerstück

Q: What is Metzgerstück called in Northeast India (Other States)?

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 Northeast India (Other States), 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 Northeast India (Other States)petite tender

What is this cut →Global guide →

How to order steak doneness

Germany → Northeast India (Other States)

rare	Blutig	→	Rare	48–55°C
medium rare	Rosa	→	Medium rare	55–60°C
medium	Halb durch	→	Medium	60–65°C
well done	Durch / Gut durch	→	Pakka	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 Northeast India (Other States), 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.