What is sa-tha in Bangladesh?

sa-tha is the Northeast India (Other States) retail name for the striploin (strip steak), which sits on the loin primal. In Bangladesh, the same cut is most often labeled sira bd.

Can sa-tha 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 Bangladesh?

In Bangladesh, medium rare is called "Medium rare". Rare is "Rare" and well done is "Bhalo bhabe rana".

loin primal · Northeast India (Other States)

sa-tha

Q: What is sa-tha called in Bangladesh?

Look for sira bd—mapped to Striploin (striploin (strip steak)).

Q: What primal is sa-tha from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

In Bangladesh, this cut is sira bd.

Close match · Confidence 0.85

Fig. 1 · longissimus dorsi (short loin) · loin primal

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

Primalloin

Locationlongissimus dorsi (short loin)

In Bangladeshsira bd

What is this cut →Global guide →

How to order steak doneness

Northeast India (Other States) → Bangladesh

rare	Rare	→	Rare	48–55°C
medium rare	Medium rare	→	Medium rare	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Pakka	→	Bhalo bhabe rana	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

“sa-tha” in Northeast India (Other States) maps to canonical striploin (loin: longissimus dorsi (short loin)). In Bangladesh, look for labels such as sira bd. Leaner than ribeye; the classic strip steak muscle running along the short loin.