loin primal · Zimbabwe
In Chad, this cut is file, also sold as al-lahm al-kamal, ndjamena brochette strip.
About this cut
Most tender muscle of the loin; center cuts often sold as filet mignon.
| rare | Rare | → | Niy |
| medium rare | Medium rare | → | Niy shwayya |
| medium | Medium | → | Bayn bayn |
| well done | Yakabikwa zvakanaka / Well done | → | Mistawi tamam |
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.
“Zimbabwe Trilingual Cut Vocabulary: English/Shona/Ndebele Across Unrelated Bantu Languages” in Zimbabwe maps to canonical tenderloin (loin: psoas major). In Chad, look for labels such as file · al-lahm al-kamal · ndjamena brochette strip. 4 other canonical interpretations may apply. Most tender muscle of the loin; center cuts often sold as filet mignon.
lahm al-dahar
loin primal · longissimus dorsi (short loin)
top sirloin
sirloin primal · Upper hip, above the sirloin cap (coulotte) and behind the short loin
al-sidir
brisket primal · Breast / lower chest, between the forelegs
bottom round roast
round primal · Roast from the outside round / bottom round
This information is for educational purposes only and may vary by region or butcher practices.