Can latta go'sht mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

What should I ask for at a butcher in Bulgaria?

Ask for "Може ли бонфиле, средно изпечено" when looking for latta go'sht in Bulgaria.

loin primal · Uzbekistan

latta go'sht

Q: What is latta go'sht in Bulgaria?

latta go'sht is the Uzbekistan retail name for the beef tenderloin, which sits on the loin primal. In Bulgaria, the same cut is most often labeled bonfile.

Q: What is latta go'sht called in Bulgaria?

Look for bonfile—mapped to Tenderloin (beef tenderloin).

Q: What primal is latta go'sht from?

Tenderloin is on the loin primal (psoas major).

In Bulgaria, this cut is bonfile.

Exact match · Confidence 0.95

Fig. 1 · psoas major · loin primal

About this cut

Most tender muscle of the loin; center cuts often sold as filet mignon.

Primalloin

Locationpsoas major

In Bulgariabonfile

What is this cut →Global guide →

How to order steak doneness

Uzbekistan → Bulgaria

rare	Xomroq	→	Алангле	48–55°C
medium rare	Kam pishgan	→	Средно алангле	55–60°C
medium	O'rtacha	→	Средно изпечено	60–65°C
well done	Yaxshi pishgan	→	Добре изпечено	70–100°C

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.

Detailed explanation

“latta go'sht” in Uzbekistan maps to canonical tenderloin (loin: psoas major). In Bulgaria, look for labels such as bonfile. Most tender muscle of the loin; center cuts often sold as filet mignon.