loin primal · Iran
In Myanmar, this cut is a-thar-hlyar, also sold as kachin pounded cut, beef thoke cut.
About this cut
Most tender muscle of the loin; center cuts often sold as filet mignon.
| rare | Kham | → | Rare |
| medium rare | Kam-pokhteh | → | Medium rare |
| medium | Madiyom | → | Medium |
| well done | Kamelan Pokhteh | → | Kyetko / A-pyauk-pyauk |
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.
“fileh” in Iran maps to canonical tenderloin (loin: psoas major). In Myanmar, look for labels such as a-thar-hlyar · kachin pounded cut · beef thoke cut. 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.