What is müşteri called in United States?

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

Can müşteri 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 United States?

In United States, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What is müşteri in the USA?

Q: What is müşteri in the USA?

müşteri is the Turkey retail name for the petite tender (teres major), which sits on the chuck primal. In USA, the same cut is most often labeled Petite tender or Teres major.

Q: What primal is müşteri from?

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

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Approximate

musteri

The closest United States equivalent is Petite tender

Ask for: Petite tender or Teres major

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 United States

Petite tender · Teres major

What is this cut?·Global guide

How to order steak doneness

Turkey → United States

rareAz pişmiş→Rare48–55°C

medium rareAz orta→Medium rare55–60°C

mediumOrta pişmiş→Medium60–65°C

well doneÇok pişmiş→Well done70–100°C

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

Detailed explanation

“müşteri” in Turkey maps to canonical petite tender (chuck: Teres major muscle, tucked alongside the shoulder blade). In United States, look for labels such as Petite tender · Teres major. 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.

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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.