Can Metzgerstück 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 China?

In China, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

What is Metzgerstück in China?

Q: What is Metzgerstück in China?

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

Q: What is Metzgerstück called in China?

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

Q: What primal is Metzgerstück from?

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

Close match

metzgerstuck

is very similar to petite tender in China

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 China

petite tender

What is this cut?·Global guide

How to order steak doneness

Germany → China

rareBlutig→San fen shu48–55°C

medium rareRosa→Wu fen shu55–60°C

mediumHalb durch→Qi fen shu60–65°C

well doneDurch / Gut durch→Quan shu70–100°C

Chinese steakhouses use the same fraction (fēn shú) system as Taiwan. Traditional Chinese cooking rarely serves beef in 'steak' format — the doneness vocabulary exists primarily for Western-influenced dining. For hot pot preparations, 'doneness' is controlled by dip time (typically 8-10 seconds), making formal doneness terminology irrelevant.

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

Detailed explanation

“Metzgerstück” in Germany maps to canonical petite tender (chuck: Teres major muscle, tucked alongside the shoulder blade). In China, 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

banjian (chuck)niu liu (loin)

Compare with similar cuts

Other countries & routes

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

Explore more cuts

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