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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

What should I ask for at a butcher in Spain?

Ask for "Solomillo, al punto" when looking for latta go'sht in Spain.

loin primal · Uzbekistan

latta go'sht

Q: What is latta go'sht in Spain?

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

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

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

Q: What primal is latta go'sht from?

Tenderloin is on the loin primal (psoas major).

In Spain, this cut is Solomillo.

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 SpainSolomillo

What is this cut →Global guide →

How to order steak doneness

Uzbekistan → Spain

rare	Xomroq	→	Poco hecho	48–55°C
medium rare	Kam pishgan	→	Al punto	55–60°C
medium	O'rtacha	→	En su punto	60–65°C
well done	Yaxshi pishgan	→	Muy hecho	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 Spain, look for labels such as Solomillo. Most tender muscle of the loin; center cuts often sold as filet mignon.