Can hamis bélszín 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 China?

In China, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

chuck primal · Hungary

hamis bélszín

Q: What is hamis bélszín in China?

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

Q: What is hamis bélszín called in China?

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

Q: What primal is hamis bélszín from?

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

In China, this cut is petite tender.

Close match · Confidence 0.75

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 Chinapetite tender

What is this cut →Global guide →

How to order steak doneness

Hungary → China

rare	Véresen	→	San fen shu	48–55°C
medium rare	Félig nyers	→	Wu fen shu	55–60°C
medium	Közepesen átsütve	→	Qi fen shu	60–65°C
well done	Jól átsütve	→	Quan shu	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

“hamis bélszín” in Hungary maps to canonical petite tender (chuck: Teres major muscle, tucked alongside the shoulder blade). In China, 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.