Can pez 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 Himachal Pradesh & Uttarakhand?

In Himachal Pradesh & Uttarakhand, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

chuck primal · Spain

pez

Q: What is pez in Himachal Pradesh & Uttarakhand?

pez is the Spain retail name for the petite tender (teres major), which sits on the chuck primal. In Himachal Pradesh & Uttarakhand, the same cut is most often labeled petite tender.

Q: What is pez called in Himachal Pradesh & Uttarakhand?

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

Q: What primal is pez from?

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

In Himachal Pradesh & Uttarakhand, this cut is petite tender.

Close match · Confidence 0.80

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 Himachal Pradesh & Uttarakhandpetite tender

What is this cut →Global guide →

How to order steak doneness

Spain → Himachal Pradesh & Uttarakhand

rare	Poco hecho	→	Rare	48–55°C
medium rare	Al punto	→	Medium rare	55–60°C
medium	En su punto	→	Medium	60–65°C
well done	Muy hecho	→	Well done	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

“pez” in Spain maps to canonical petite tender (chuck: Teres major muscle, tucked alongside the shoulder blade). In Himachal Pradesh & Uttarakhand, 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.