Can müşteri 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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

chuck primal · Turkey

müşteri

Q: What is müşteri in Hungary?

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

Q: What is müşteri called in Hungary?

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

Q: What primal is müşteri from?

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

In Hungary, this cut is hamis bélszín.

Approximate match · Confidence 0.70

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

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 Hungaryhamis bélszín

What is this cut →Global guide →

How to order steak doneness

Turkey → Hungary

rare	Az pişmiş	→	Véresen	48–55°C
medium rare	Az orta	→	Félig nyers	55–60°C
medium	Orta pişmiş	→	Közepesen átsütve	60–65°C
well done	Çok pişmiş	→	Jól átsütve	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

“müşteri” in Turkey maps to canonical petite tender (chuck: Teres major muscle, tucked alongside the shoulder blade). In Hungary, look for labels such as hamis bélszín. 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.