Can biftek 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 Central India?

In Central India, medium rare is called "Medium rare". Rare is "Rare" and well done is "Pakka".

What should I ask for at a butcher in Central India?

Ask for "Bihari Kabab ke liye Pasanda, with-the-grain, raw papaya marinade" when looking for biftek in Central India.

loin primal · North Macedonia

biftek

Q: What is biftek in Central India?

biftek is the North Macedonia retail name for the beef tenderloin, which sits on the loin primal. In Central India, the same cut is most often labeled bihari kabab cut, rawa bihar, bhopali pasanda, or bhopali parcha.

Q: What is biftek called in Central India?

Look for bihari kabab cut, rawa bihar, bhopali pasanda, bhopali parcha, poat, pasanda central—mapped to Tenderloin (beef tenderloin). Note: in Central India, "bihari kabab cut" refers to water buffalo (buff), not standard cow beef.

Q: What primal is biftek from?

Tenderloin is on the loin primal (psoas major).

In Central India, this cut is bihari kabab cut, also sold as rawa bihar, bhopali pasanda, bhopali parcha, poat, pasanda central.(water buffalo (buff))

Exact match · Confidence 0.90

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 Central Indiabihari kabab cut · rawa bihar · bhopali pasanda · bhopali parcha · poat · pasanda central

What is this cut →Global guide →

How to order steak doneness

North Macedonia → Central India

rare	Крваво	→	Rare	48–55°C
medium rare	Слабо печено	→	Medium rare	55–60°C
medium	Средно печено	→	Medium	60–65°C
well done	Добро печено	→	Pakka	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

“biftek” in North Macedonia maps to canonical tenderloin (loin: psoas major). In Central India, look for labels such as bihari kabab cut · rawa bihar · bhopali pasanda · bhopali parcha · poat · pasanda central. Most tender muscle of the loin; center cuts often sold as filet mignon.

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biftek in other countries

Same North Macedonia cut, other markets

North Macedonia → Albania→North Macedonia → Andhra Pradesh→North Macedonia → Argentina→North Macedonia → Australia→North Macedonia → Austria→North Macedonia → Bangladesh→North Macedonia → Belarus→North Macedonia → Belgium→North Macedonia → Bolivia→North Macedonia → Bosnia & Herzegovina→North Macedonia → Brazil→North Macedonia → Bulgaria→

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Beef tenderloin around the world

How other countries name this cut

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This information is for educational purposes only and may vary by region or butcher practices.