Can falešná svíčková mean more than one cut?

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How do you order steak doneness in Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

What is falešná svíčková in Turkey?

Q: What is falešná svíčková in Turkey?

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

Q: What is falešná svíčková called in Turkey?

Look for müşteri—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 müşteri in Turkey

Ask for: müşteri

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 Turkey

müşteri

What is this cut?·Global guide

How to order steak doneness

Czech Republic → Turkey

rareKrvavý→Az pişmiş48–55°C

medium rareStředně krvavý→Az orta55–60°C

mediumStředně propečený→Orta pişmiş60–65°C

well donePropečený→Çok pişmiş70–100°C

Turkish cuisine traditionally serves grilled meats well-done. Az pişmiş (rare) is uncommon outside modern Istanbul steakhouses.

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 Turkey, look for labels such as müşteri. 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

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flat iron (chuck)bonfile (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.