Can falešná svíčková mean more than one cut?

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How do you order steak doneness in Honduras?

In Honduras, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

What is falešná svíčková in Honduras?

Q: What is falešná svíčková in Honduras?

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

Q: What is falešná svíčková called in Honduras?

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

Q: What primal is falešná svíčková from?

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

Close match

falesna svickova

is very similar to petite tender in Honduras

Ask for: petite tender

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.

chuck primal · Teres major muscle, tucked alongside the shoulder blade

In Honduras

petite tender

What is this cut?·Global guide

How to order steak doneness

Czech Republic → Honduras

rareKrvavý→Rojo48–55°C

medium rareStředně krvavý→Término medio55–60°C

mediumStředně propečený→Tres cuartos60–65°C

well donePropečený→Bien cocido70–100°C

Hondurans strongly prefer Bien Cocida in home cooking (especially Plato Típico). Modern steakhouses in San Pedro Sula and Tegucigalpa use Término Medio for grilled cuts.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“falešná svíčková” in Czech Republic maps to canonical petite tender (chuck: Teres major muscle, tucked alongside the shoulder blade). In Honduras, 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.

Keep exploring

Related cuts

flat iron (chuck)filete (loin)

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Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.