loin primal · Central India
In Uttar Pradesh, this cut is pasanda up, also sold as put, parcha up, galouti mince, naram up.(water buffalo (buff))
About this cut
Most tender muscle of the loin; center cuts often sold as filet mignon.
| rare | Rare | → | Rare |
| medium rare | Medium rare | → | Medium rare |
| medium | Medium | → | Medium |
| well done | Pakka | → | Bhuna |
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.
“Bhopali Pasanda (Wide Rectangular Sheets — Fourth Regional Pasanda Expression)” in Central India maps to canonical tenderloin (loin: psoas major). In Uttar Pradesh, look for labels such as pasanda up · put · parcha up · galouti mince · naram up. Most tender muscle of the loin; center cuts often sold as filet mignon.
This information is for educational purposes only and may vary by region or butcher practices.