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 Kenya?

In Kenya, medium rare is called "Medium rare". Rare is "Rare" and well done is "Imeiva".

What should I ask for at a butcher in Kenya?

Ask for "Nipe Fillet, nyama laini, kilo moja" when looking for shan-sa angamba in Kenya.

loin primal · Manipur

shan-sa angamba

Q: What is shan-sa angamba in Kenya?

shan-sa angamba is the Manipur retail name for the beef tenderloin, which sits on the loin primal. In Kenya, the same cut is most often labeled fillet ke or nyama laini.

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

Look for fillet ke, nyama laini—mapped to Tenderloin (beef tenderloin).

Q: What primal is shan-sa angamba from?

Tenderloin is on the loin primal (psoas major).

In Kenya, this cut is fillet ke, also sold as nyama laini.

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 Kenyafillet ke · nyama laini

What is this cut →Global guide →

How to order steak doneness

Manipur → Kenya

rare	Rare	→	Rare	48–55°C
medium rare	Medium rare	→	Medium rare	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Manghatpa	→	Imeiva	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 Kenya, look for labels such as fillet ke · nyama laini. Most tender muscle of the loin; center cuts often sold as filet mignon.