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 Japan?

In Japan, medium rare is called "Midiamu rea". Rare is "Rea" and well done is "Uerudan".

loin primal · Manipur

shan-sa angamba

Q: What is shan-sa angamba in Japan?

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

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

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

Q: What primal is shan-sa angamba from?

Tenderloin is on the loin primal (psoas major).

In Japan, this cut is hire.

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 Japanhire

What is this cut →Global guide →

How to order steak doneness

Manipur → Japan

rare	Rare	→	Rea	48–55°C
medium rare	Medium rare	→	Midiamu rea	55–60°C
medium	Medium	→	Midiamu	60–65°C
well done	Manghatpa	→	Uerudan	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 Japan, look for labels such as hire. Most tender muscle of the loin; center cuts often sold as filet mignon.