Can doh jem 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 Nagaland?

In Nagaland, medium rare is called "Medium rare". Rare is "Rare" and well done is "Penuoh".

loin primal · Meghalaya

doh jem

Q: What is doh jem in Nagaland?

doh jem is the Meghalaya retail name for the beef tenderloin, which sits on the loin primal. In Nagaland, the same cut is most often labeled vitho neikuo or bishon.

Q: What is doh jem called in Nagaland?

Look for vitho neikuo, bishon—mapped to Tenderloin (beef tenderloin).

Q: What primal is doh jem from?

Tenderloin is on the loin primal (psoas major).

In Nagaland, this cut is vitho neikuo, also sold as bishon.

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 Nagalandvitho neikuo · bishon

What is this cut →Global guide →

How to order steak doneness

Meghalaya → Nagaland

rare	Rare	→	Rare	48–55°C
medium rare	Medium rare	→	Medium rare	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Tep tep	→	Penuoh	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

“doh jem” in Meghalaya maps to canonical tenderloin (loin: psoas major). In Nagaland, look for labels such as vitho neikuo · bishon. Most tender muscle of the loin; center cuts often sold as filet mignon.