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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

chuck primal · Hungary

hamis bélszín

Q: What is hamis bélszín in Czech Republic?

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

Q: What is hamis bélszín called in Czech Republic?

Look for falešná svíčková—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 Czech Republic, this cut is falešná svíčková.

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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 Czech Republicfalešná svíčková

What is this cut →Global guide →

How to order steak doneness

Hungary → Czech Republic

rare	Véresen	→	Krvavý	48–55°C
medium rare	Félig nyers	→	Středně krvavý	55–60°C
medium	Közepesen átsütve	→	Středně propečený	60–65°C
well done	Jól átsütve	→	Propečený	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 Czech Republic, look for labels such as falešná svíčková. 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.