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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

chuck primal · Hungary

hamis bélszín

Q: What is hamis bélszín in Germany?

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

Q: What is hamis bélszín called in Germany?

Look for Metzgerstück—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 Germany, this cut is Metzgerstück.

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 GermanyMetzgerstück

What is this cut →Global guide →

How to order steak doneness

Hungary → Germany

rare	Véresen	→	Blutig	48–55°C
medium rare	Félig nyers	→	Rosa	55–60°C
medium	Közepesen átsütve	→	Halb durch	60–65°C
well done	Jól átsütve	→	Durch / Gut durch	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 Germany, look for labels such as Metzgerstück. 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.