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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

What should I ask for at a butcher in Hungary?

Ask for "Kérek bélszínt" when looking for latta go'sht in Hungary.

loin primal · Uzbekistan

latta go'sht

Q: What is latta go'sht in Hungary?

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

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

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

Q: What primal is latta go'sht from?

Tenderloin is on the loin primal (psoas major).

In Hungary, this cut is bélszín.

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 Hungarybélszín

What is this cut →Global guide →

How to order steak doneness

Uzbekistan → Hungary

rare	Xomroq	→	Véresen	48–55°C
medium rare	Kam pishgan	→	Félig nyers	55–60°C
medium	O'rtacha	→	Közepesen átsütve	60–65°C
well done	Yaxshi pishgan	→	Jól átsütve	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 Hungary, look for labels such as bélszín. Most tender muscle of the loin; center cuts often sold as filet mignon.