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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

What should I ask for at a butcher in Netherlands?

Ask for "Ossenhaas, rood alstublieft" when looking for latta go'sht in Netherlands.

loin primal · Uzbekistan

latta go'sht

Q: What is latta go'sht in Netherlands?

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

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

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

Q: What primal is latta go'sht from?

Tenderloin is on the loin primal (psoas major).

In Netherlands, this cut is Ossenhaas.

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 NetherlandsOssenhaas

What is this cut →Global guide →

How to order steak doneness

Uzbekistan → Netherlands

rare	Xomroq	→	Rood	48–55°C
medium rare	Kam pishgan	→	Half doorbakken	55–60°C
medium	O'rtacha	→	Doorbakken	60–65°C
well done	Yaxshi pishgan	→	Goed doorbakken	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 Netherlands, look for labels such as Ossenhaas. Most tender muscle of the loin; center cuts often sold as filet mignon.