loin primal · Northeast India (Other States)
In Pakistan, this cut is bachhiya, also sold as bachhiya undercut, bhains, bhains undercut, pasanda pk, parcha pk.
About this cut
Most tender muscle of the loin; center cuts often sold as filet mignon.
| rare | Rare | → | Rare |
| medium rare | Medium rare | → | Medium rare |
| medium | Medium | → | Medium |
| well done | Pakka | → | Pakka |
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.
“naram mangxo” in Northeast India (Other States) maps to canonical tenderloin (loin: psoas major). In Pakistan, look for labels such as bachhiya · bachhiya undercut · bhains · bhains undercut · pasanda pk · parcha pk. Most tender muscle of the loin; center cuts often sold as filet mignon.
This information is for educational purposes only and may vary by region or butcher practices.