Can shan-sa akangba 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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

round primal · Manipur

shan-sa akangba

Q: What is shan-sa akangba in North Macedonia?

shan-sa akangba is the Manipur retail name for the bottom round (outside round), which sits on the round primal. In North Macedonia, the same cut is most often labeled outside round.

Q: What is shan-sa akangba called in North Macedonia?

Look for outside round—mapped to Outside Round (bottom round (outside round)).

Q: What primal is shan-sa akangba from?

Outside Round is on the round primal (Outer thigh of the hindquarter).

In North Macedonia, this cut is outside round.

Approximate match · Confidence 0.60

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Fig. 1 · Outer thigh of the hindquarter · round primal

About this cut

From the outer thigh (biceps femoris). Leaner and less tender than inside round. Used for roasts, rouladen, and ground beef. Often sold as bottom round roast or eye of round.

Primalround

LocationOuter thigh of the hindquarter

In North Macedoniaoutside round

What is this cut →Global guide →

How to order steak doneness

Manipur → North Macedonia

rare	Rare	→	Крваво	48–55°C
medium rare	Medium rare	→	Слабо печено	55–60°C
medium	Medium	→	Средно печено	60–65°C
well done	Manghatpa	→	Добро печено	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 akangba” in Manipur maps to canonical outside round (round: Outer thigh of the hindquarter). In North Macedonia, look for labels such as outside round. From the outer thigh (biceps femoris). Leaner and less tender than inside round. Used for roasts, rouladen, and ground beef. Often sold as bottom round roast or eye of round.