What is phu-sha in Niger?

phu-sha is the Bhutan retail name for the striploin (strip steak), which sits on the loin primal. In Niger, the same cut is most often labeled nama na baya.

Can phu-sha 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 Niger?

In Niger, medium rare is called "Da jini kadan". Rare is "Da jini" and well done is "Ya nuna sosai".

loin primal · Bhutan

phu-sha

Q: What is phu-sha called in Niger?

Look for nama na baya—mapped to Striploin (striploin (strip steak)).

Q: What primal is phu-sha from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

In Niger, this cut is nama na baya.

Close match · Confidence 0.80

Fig. 1 · longissimus dorsi (short loin) · loin primal

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

Primalloin

Locationlongissimus dorsi (short loin)

In Nigernama na baya

What is this cut →Global guide →

How to order steak doneness

Bhutan → Niger

rare	Rare	→	Da jini	48–55°C
medium rare	Medium rare	→	Da jini kadan	55–60°C
medium	Medium	→	Matsakaici	60–65°C
well done	Yoel	→	Ya nuna sosai	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“phu-sha” in Bhutan maps to canonical striploin (loin: longissimus dorsi (short loin)). In Niger, look for labels such as nama na baya. Leaner than ribeye; the classic strip steak muscle running along the short loin.