What is shan-sa angamba in Bangladesh?

shan-sa angamba is the Manipur retail name for the beef tenderloin, which sits on the loin primal. In Bangladesh, the same cut is most often labeled undercut bd or naram bd.

Can shan-sa angamba 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 Bangladesh?

In Bangladesh, medium rare is called "Medium rare". Rare is "Rare" and well done is "Bhalo bhabe rana".

What should I ask for at a butcher in Bangladesh?

Ask for "Undercut piece-ta din, kilo ek, taja" when looking for shan-sa angamba in Bangladesh.

loin primal · Manipur

shan-sa angamba

Q: What is shan-sa angamba called in Bangladesh?

Look for undercut bd, naram bd—mapped to Tenderloin (beef tenderloin).

Q: What primal is shan-sa angamba from?

Tenderloin is on the loin primal (psoas major).

In Bangladesh, this cut is undercut bd, also sold as naram bd.

Close match · Confidence 0.85

Fig. 1 · psoas major · loin primal

About this cut

Most tender muscle of the loin; center cuts often sold as filet mignon.

Primalloin

Locationpsoas major

In Bangladeshundercut bd · naram bd

What is this cut →Global guide →

How to order steak doneness

Manipur → Bangladesh

rare	Rare	→	Rare	48–55°C
medium rare	Medium rare	→	Medium rare	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Manghatpa	→	Bhalo bhabe rana	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

“shan-sa angamba” in Manipur maps to canonical tenderloin (loin: psoas major). In Bangladesh, look for labels such as undercut bd · naram bd. Most tender muscle of the loin; center cuts often sold as filet mignon.