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 China?

In China, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

loin primal · Uzbekistan

latta go'sht

Q: What is latta go'sht in China?

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

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

Look for niu liu—mapped to Tenderloin (beef tenderloin).

Q: What primal is latta go'sht from?

Tenderloin is on the loin primal (psoas major).

In China, this cut is niu liu.

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 Chinaniu liu

What is this cut →Global guide →

How to order steak doneness

Uzbekistan → China

rare	Xomroq	→	San fen shu	48–55°C
medium rare	Kam pishgan	→	Wu fen shu	55–60°C
medium	O'rtacha	→	Qi fen shu	60–65°C
well done	Yaxshi pishgan	→	Quan shu	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 China, look for labels such as niu liu. Most tender muscle of the loin; center cuts often sold as filet mignon.