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 Morocco?

In Morocco, medium rare is called "Saignant". Rare is "Saigant" and well done is "Tayeb Bezzaf".

loin primal · Northeast India (Other States)

sa-tha

Q: What is sa-tha in Morocco?

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

Q: What is sa-tha called in Morocco?

Look for faux-filet—mapped to Striploin (striploin (strip steak)).

Q: What primal is sa-tha from?

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

In Morocco, this cut is faux-filet.

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 Moroccofaux-filet

What is this cut →Global guide →

How to order steak doneness

Northeast India (Other States) → Morocco

rare	Rare	→	Saigant	48–55°C
medium rare	Medium rare	→	Saignant	55–60°C
medium	Medium	→	Moyennement	60–65°C
well done	Pakka	→	Tayeb Bezzaf	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 Morocco, look for labels such as faux-filet. Leaner than ribeye; the classic strip steak muscle running along the short loin.