loin primal · Zimbabwe
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 | Yakabikwa zvakanaka / Well done | → | 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.
“Zimbabwe Trilingual Cut Vocabulary: English/Shona/Ndebele Across Unrelated Bantu Languages” in Zimbabwe 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. 4 other canonical interpretations may apply. Most tender muscle of the loin; center cuts often sold as filet mignon.
chhaati ka gola
loin primal · longissimus dorsi (short loin)
top sirloin
sirloin primal · Upper hip, above the sirloin cap (coulotte) and behind the short loin
seena central
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.