So when I eat nihari outside I typically find that the meat they put in is the soft meat with a lot of ligament in it. I don’t like that kind at all and search for the more fibrous meat that has no ligament, kind of like when you get short ribs. Anyone know what that kind of meat is called and how I can relay this preference to the desi butcher? I know in western terms you can get strip loin, rib eye, etc all these different parts but I don’t know what the pakistani equivalents are.