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 Slovenia?

In Slovenia, medium rare is called "Srednje surovo". Rare is "Krvavo" and well done is "Prepečeno".

What should I ask for at a butcher in Slovenia?

Ask for "Prosil bi pljučno pečenko" when looking for latta go'sht in Slovenia.

loin primal · Uzbekistan

latta go'sht

Q: What is latta go'sht in Slovenia?

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

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

Look for pljučna pečenka—mapped to Tenderloin (beef tenderloin).

Q: What primal is latta go'sht from?

Tenderloin is on the loin primal (psoas major).

In Slovenia, this cut is pljučna pečenka.

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 Sloveniapljučna pečenka

What is this cut →Global guide →

How to order steak doneness

Uzbekistan → Slovenia

rare	Xomroq	→	Krvavo	48–55°C
medium rare	Kam pishgan	→	Srednje surovo	55–60°C
medium	O'rtacha	→	Srednje pečeno	60–65°C
well done	Yaxshi pishgan	→	Prepečeno	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 Slovenia, look for labels such as pljučna pečenka. Most tender muscle of the loin; center cuts often sold as filet mignon.