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 Denmark?

In Denmark, medium rare is called "Medium". Rare is "Rød" and well done is "Gennemstegt".

What should I ask for at a butcher in Denmark?

Ask for "Mørbrad, medium tak" when looking for shan-sa angamba in Denmark.

loin primal · Manipur

shan-sa angamba

Q: What is shan-sa angamba in Denmark?

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

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

Look for Mørbrad—mapped to Tenderloin (beef tenderloin).

Q: What primal is shan-sa angamba from?

Tenderloin is on the loin primal (psoas major).

In Denmark, this cut is Mørbrad.

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 DenmarkMørbrad

What is this cut →Global guide →

How to order steak doneness

Manipur → Denmark

rare	Rare	→	Rød	48–55°C
medium rare	Medium rare	→	Medium	55–60°C
medium	Medium	→	Medium tilberedt	60–65°C
well done	Manghatpa	→	Gennemstegt	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 Denmark, look for labels such as Mørbrad. Most tender muscle of the loin; center cuts often sold as filet mignon.