loin primal · Pakistan
In Central India, this cut is bihari kabab cut, also sold as rawa bihar, bhopali pasanda, bhopali parcha, poat, pasanda central.(water buffalo (buff))
⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.
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.
“Bachhiya vs Bhains: Pakistan's Dual-Species Retail (Architecturally Novel Pattern)” in Pakistan 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. 2 other canonical interpretations may apply. Most tender muscle of the loin; center cuts often sold as filet mignon.
chhaati ka gola
loin primal · longissimus dorsi (short loin)
seena central
brisket primal · Breast / lower chest, between the forelegs
This information is for educational purposes only and may vary by region or butcher practices.