Beef Cuts Guide for India: Undercut, Keema, Curry Cut & More

27 July 2026 · The Cut House

Buying beef in India can be confusing — the same cut goes by different names, and “undercut,” “curry cut” and “keema” mean different things to different butchers. This beef cuts guide breaks down every cut we sell at The Cut House, what it’s best for, and how to cook it — so you always order the right thing.

Steaks — for grilling & pan-searing

Prime cuts to cook hot and fast. Season simply and don’t overcook.

Tenderloin (Undercut) — in India this is often called undercut. The most tender cut of all: lean, buttery, no chew. Best pan-seared or as filet.
Boneless Ribeye & Bone-In Ribeye — richly marbled and full-flavoured; the marbling bastes the meat as it cooks.
T-Bone — two cuts in one: tenderloin on one side of the bone, strip on the other.
Sirloin (Bone-In) & Sirloin (Boneless) — robust, beefy and a little leaner than ribeye.
Wagyu Marbled Beef — intense, fine marbling that melts in the mouth. A special-occasion cut.

Curry cuts — for gravies, stews & biryani

Cut into pieces for slow-cooked Indian dishes.

Bone-In Curry Cut — the bones enrich the gravy; ideal for authentic beef curry and stews.
Boneless Curry Cut — lean, versatile chunks for pepper fry, chilli beef and biryani.
Boneless Fatless — trimmed lean beef for everyday, healthy cooking.

Mince (Keema)

Beef Keema (Zero Fat) — hand-cut, lean and rustic; holds spices beautifully for keema curry, kebabs and cutlets.
Beef Keema (Machine Cut) — finely, evenly ground for smooth cooking — perfect for burgers and patties.

Shank & bones — for nihari, soup & stock

Beef Shank (Nihari Cut) — collagen-rich, bone-in; the backbone of a great nihari.
Marrow Bones (Cross-Cut) — exposes the marrow for deep-flavoured stocks and curries.
Marrow Bones (Canoe-Cut) — split lengthwise; roast and scoop, or drop into broth and nihari.