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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

What should I ask for at a butcher in Germany?

Ask for "Rinderfilet, medium bitte" when looking for shan-sa angamba in Germany.

loin primal · Manipur

shan-sa angamba

Q: What is shan-sa angamba in Germany?

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

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

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

Q: What primal is shan-sa angamba from?

Tenderloin is on the loin primal (psoas major).

In Germany, this cut is Filet.

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 GermanyFilet

What is this cut →Global guide →

How to order steak doneness

Manipur → Germany

rare	Rare	→	Blutig	48–55°C
medium rare	Medium rare	→	Rosa	55–60°C
medium	Medium	→	Halb durch	60–65°C
well done	Manghatpa	→	Durch / Gut durch	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 Germany, look for labels such as Filet. Most tender muscle of the loin; center cuts often sold as filet mignon.