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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

What should I ask for at a butcher in Greece?

Ask for "Έχετε φιλέτο;" when looking for latta go'sht in Greece.

loin primal · Uzbekistan

latta go'sht

Q: What is latta go'sht in Greece?

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

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

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

Q: What primal is latta go'sht from?

Tenderloin is on the loin primal (psoas major).

In Greece, this cut is fileto.

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 Greecefileto

What is this cut →Global guide →

How to order steak doneness

Uzbekistan → Greece

rare	Xomroq	→	Ανίσπαστο	48–55°C
medium rare	Kam pishgan	→	Μισοψημένο	55–60°C
medium	O'rtacha	→	Μέτριο	60–65°C
well done	Yaxshi pishgan	→	Καλοψημένο	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 Greece, look for labels such as fileto. Most tender muscle of the loin; center cuts often sold as filet mignon.