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 Israel?

In Israel, medium rare is called "מדיום רייר". Rare is "רייר" and well done is "וול דאן".

What should I ask for at a butcher in Israel?

Ask for "יש פילה בקר?" when looking for latta go'sht in Israel.

loin primal · Uzbekistan

latta go'sht

Q: What is latta go'sht in Israel?

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

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

Look for file bakar—mapped to Tenderloin (beef tenderloin).

Q: What primal is latta go'sht from?

Tenderloin is on the loin primal (psoas major).

In Israel, this cut is file bakar.

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 Israelfile bakar

What is this cut →Global guide →

How to order steak doneness

Uzbekistan → Israel

rare	Xomroq	→	רייר	48–55°C
medium rare	Kam pishgan	→	מדיום רייר	55–60°C
medium	O'rtacha	→	מדיום	60–65°C
well done	Yaxshi pishgan	→	וול דאן	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 Israel, look for labels such as file bakar. Most tender muscle of the loin; center cuts often sold as filet mignon.