Can sha phaley cut 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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

What should I ask for at a butcher in Portugal?

Ask for "Lombinho, mal passado" when looking for sha phaley cut in Portugal.

loin primal · Sikkim

sha phaley cut

Q: What is sha phaley cut in Portugal?

sha phaley cut is the Sikkim retail name for the beef tenderloin, which sits on the loin primal. In Portugal, the same cut is most often labeled Lombinho.

Q: What is sha phaley cut called in Portugal?

Look for Lombinho—mapped to Tenderloin (beef tenderloin).

Q: What primal is sha phaley cut from?

Tenderloin is on the loin primal (psoas major).

In Portugal, this cut is Lombinho.

Approximate match · Confidence 0.70

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Fig. 1 · psoas major · loin primal

About this cut

Most tender muscle of the loin; center cuts often sold as filet mignon.

Primalloin

Locationpsoas major

In PortugalLombinho

What is this cut →Global guide →

How to order steak doneness

Sikkim → Portugal

rare	Rare	→	Mal passado	48–55°C
medium rare	Medium rare	→	Mal passado/ao ponto	55–60°C
medium	Medium	→	Ao ponto	60–65°C
well done	Ramro paaka	→	Bem passado	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

“sha phaley cut” in Sikkim maps to canonical tenderloin (loin: psoas major). In Portugal, look for labels such as Lombinho. Most tender muscle of the loin; center cuts often sold as filet mignon.