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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

loin primal · Bhutan

phu-sha

Q: What is phu-sha in Portugal?

phu-sha is the Bhutan retail name for the striploin (strip steak), which sits on the loin primal. In Portugal, the same cut is most often labeled vazia or prego.

Q: What is phu-sha called in Portugal?

Look for vazia, prego—mapped to Striploin (striploin (strip steak)).

Q: What primal is phu-sha from?

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

In Portugal, this cut is vazia, also sold as prego.

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 Portugalvazia · prego

What is this cut →Global guide →

How to order steak doneness

Bhutan → Portugal

rare	Rare	→	Mal passado	48–55°C
medium rare	Medium rare	→	Mal passado/ao ponto	55–60°C
medium	Medium	→	Ao ponto	60–65°C
well done	Yoel	→	Bem passado	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 Portugal, look for labels such as vazia · prego. Leaner than ribeye; the classic strip steak muscle running along the short loin.