What is pez in Uganda?

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

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 Uganda?

In Uganda, medium rare is called "Medium rare". Rare is "Rare" and well done is "Erimye / Well done".

chuck primal · Spain

pez

Q: What is pez called in Uganda?

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 Uganda, 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 Ugandapetite tender

What is this cut →Global guide →

How to order steak doneness

Spain → Uganda

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	→	Erimye / 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 Uganda, 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.