loin primal · Sikkim
In Central India, this cut is bihari kabab cut, also sold as rawa bihar, bhopali pasanda, bhopali parcha, poat, pasanda central.(water buffalo (buff))
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 | Ramro paaka | → | 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 masu” in Sikkim 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. 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.