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What is falešná svíčková?

Quick Answer

falešná svíčková is a regional beef-cut name for the petite tender (teres major), on the chuck primal (Teres major muscle, tucked alongside the shoulder blade).

People also ask about this cut

What is falešná svíčková in simple terms?
falešná svíčková is a regional name for petite tender (teres major) (Petite Tender), chuck primal beef.

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What is falešná svíčková called in the United States?
US retail labels for petite tender (teres major) appear in the names-by-country section; common forms include the mapped English terms listed there.

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Where is falešná svíčková on the cow?
falešná svíčková refers to petite tender (teres major) located at Teres major muscle, tucked alongside the shoulder blade on the chuck primal.

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Is falešná svíčková steak?
It is a beef muscle sold as steak or roast depending on thickness and market—still petite tender (teres major) anatomically.

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Is falešná svíčková the same as Flat Iron?
No—falešná svíčková maps to petite tender (teres major); Flat Iron is flat iron steak.

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How do I translate falešná svíčková for travel?
Use translation URLs from the list on this page, or open the Petite Tender hub.

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What is another name for falešná svíčková?
See aliases and country rows above; the canonical term is petite tender (teres major).

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“falešná svíčková” is a regional beef-cut name that maps to the canonical cut Petite Tender (chuck primal).

Use the names-by-country section below when shopping or ordering abroad.

Global cut guide

Where it comes from

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. It is part of the chuck primal (Teres major muscle, tucked alongside the shoulder blade).

In menus and butcher shops it is often discussed next to Flat Iron, and Tenderloin.

What it's called in other countries

Cooking methods

Typical methods include high-heat searing or grilling for steaks, resting before slicing, and cutting across the grain when the muscle is fibrous. Because this cut sits on the chuck primal (Teres major muscle, tucked alongside the shoulder blade), adjust time and temperature to thickness and marbling.

Translations across countries

Showing 40 of 522 routes — more in the sitemap.

Popular comparisons

Related cuts

Regional translations · vs Flat Iron

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How this information is generated

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