loin primal · Rajasthan
In Kerala, this cut is undercut kl, also sold as naram, poti rachi.
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 | Bhuna | → | Lutu |
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.
“pasanda rj” in Rajasthan maps to canonical tenderloin (loin: psoas major). In Kerala, look for labels such as undercut kl · naram · poti rachi. 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.