loin primal · Uttar Pradesh
In Pakistan, this cut is bachhiya, also sold as bachhiya undercut, bhains, bhains undercut, pasanda pk, parcha pk.
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 Pakistan, look for labels such as bachhiya · bachhiya undercut · bhains · bhains undercut · pasanda pk · parcha pk. 2 other canonical interpretations may apply. Most tender muscle of the loin; center cuts often sold as filet mignon.
machhli pk
shank primal · Rear leg, below the knee joint
hath ka keema pk
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.