Can falešná svíčková mean more than one cut?

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How do you order steak doneness in Vietnam?

In Vietnam, medium rare is called "Tái vừa". Rare is "Tái" and well done is "Chín kỹ".

What is falešná svíčková in Vietnam?

Q: What is falešná svíčková in Vietnam?

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

Q: What is falešná svíčková called in Vietnam?

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 Vietnam

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 Vietnam

petite tender

What is this cut?·Global guide

How to order steak doneness

Czech Republic → Vietnam

rareKrvavý→Tái48–55°C

medium rareStředně krvavý→Tái vừa55–60°C

mediumStředně propečený→Vừa60–65°C

well donePropečený→Chín kỹ70–100°C

Vietnam has a unique Phở-specific doneness scale layered over the steakhouse scale. 'Tái' means both 'rare' (steakhouse) AND 'raw-cooked-by-broth' (Phở). 'Chín' means 'fully cooked' in Phở context. The overlap creates some natural ambiguity that's culturally navigated by context. Home cooking defaults to Chín kỹ (well done).

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 Vietnam, 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

loi vai (chuck)than noi (loin)

Compare with similar cuts

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.