loin primal · Uttar Pradesh
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 | Bhuna | → | 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.
“Lucknow's Awadhi Summit (Marquee Architectural Anchor of Indian Beef Ontology)” in Uttar Pradesh 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.
machhli central
shank primal · Rear leg, below the knee joint
gol boti central
chuck primal · Between the neck and the rib section, boneless
This information is for educational purposes only and may vary by region or butcher practices.