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 Colombia?

In Colombia, medium rare is called "Término medio". Rare is "Cruda" and well done is "Bien asada".

loin primal · Manipur

shan-sa angamba

Q: What is shan-sa angamba in Colombia?

shan-sa angamba is the Manipur retail name for the beef tenderloin, which sits on the loin primal. In Colombia, the same cut is most often labeled Lomo fino.

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

Look for Lomo fino—mapped to Tenderloin (beef tenderloin).

Q: What primal is shan-sa angamba from?

Tenderloin is on the loin primal (psoas major).

In Colombia, this cut is Lomo fino.

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 ColombiaLomo fino

What is this cut →Global guide →

How to order steak doneness

Manipur → Colombia

rare	Rare	→	Cruda	48–55°C
medium rare	Medium rare	→	Término medio	55–60°C
medium	Medium	→	Tres cuartos	60–65°C
well done	Manghatpa	→	Bien asada	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 Colombia, look for labels such as Lomo fino. Most tender muscle of the loin; center cuts often sold as filet mignon.