Can hamis bélszín 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 Czech Republic?

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

What is hamis bélszín in Czech Republic?

Q: What is hamis bélszín in Czech Republic?

hamis bélszín is the Hungary 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 hamis bélszín called in Czech Republic?

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

Q: What primal is hamis bélszín from?

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

Close match

hamis belszin

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

Hungary → Czech Republic

rareVéresen→Krvavý48–55°C

medium rareFélig nyers→Středně krvavý55–60°C

mediumKözepesen átsütve→Středně propečený60–65°C

well doneJól átsütve→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

“hamis bélszín” in Hungary 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.