Can Metzgerstück mean more than one cut?

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How do you order steak doneness in Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

What is Metzgerstück in Czech Republic?

Q: What is Metzgerstück in Czech Republic?

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

Q: What is Metzgerstück called in Czech Republic?

Look for falešná svíčková—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 falešná svíčková in Czech Republic

Ask for: falešná svíčková

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 Czech Republic

falešná svíčková

What is this cut?·Global guide

How to order steak doneness

Germany → Czech Republic

rareBlutig→Krvavý48–55°C

medium rareRosa→Středně krvavý55–60°C

mediumHalb durch→Středně propečený60–65°C

well doneDurch / Gut durch→Propečený70–100°C

Czech steak culture is growing in Prague. Středně krvavý (medium rare) is the standard for Czech steak lovers.

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 Czech Republic, look for labels such as falešná svíčková. 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)svíčková (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.