loin primal · Zimbabwe
In Ladakh, this cut is sha-nyam, also sold as sha-phaley cut ladakh.
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 | → | Well done |
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 Ladakh, look for labels such as sha-nyam · sha-phaley cut ladakh. 4 other canonical interpretations may apply. Most tender muscle of the loin; center cuts often sold as filet mignon.
dhak-sha
loin primal · longissimus dorsi (short loin)
top sirloin
sirloin primal · Upper hip, above the sirloin cap (coulotte) and behind the short loin
tsa-sha
brisket primal · Breast / lower chest, between the forelegs
sha-skam
round primal · Roast from the outside round / bottom round
This information is for educational purposes only and may vary by region or butcher practices.