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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

What should I ask for at a butcher in North Macedonia?

Ask for "Ве молам бифтек, средно печено" when looking for latta go'sht in North Macedonia.

loin primal · Uzbekistan

latta go'sht

Q: What is latta go'sht in North Macedonia?

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

Q: What is latta go'sht called in North Macedonia?

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

Q: What primal is latta go'sht from?

Tenderloin is on the loin primal (psoas major).

In North Macedonia, this cut is biftek.

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 North Macedoniabiftek

What is this cut →Global guide →

How to order steak doneness

Uzbekistan → North Macedonia

rare	Xomroq	→	Крваво	48–55°C
medium rare	Kam pishgan	→	Слабо печено	55–60°C
medium	O'rtacha	→	Средно печено	60–65°C
well done	Yaxshi pishgan	→	Добро печено	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 North Macedonia, look for labels such as biftek. Most tender muscle of the loin; center cuts often sold as filet mignon.