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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

What should I ask for at a butcher in Turkey?

Ask for "Bonfile var mı?" when looking for latta go'sht in Turkey.

loin primal · Uzbekistan

latta go'sht

Q: What is latta go'sht in Turkey?

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

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

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

Q: What primal is latta go'sht from?

Tenderloin is on the loin primal (psoas major).

In Turkey, this cut is bonfile.

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 Turkeybonfile

What is this cut →Global guide →

How to order steak doneness

Uzbekistan → Turkey

rare	Xomroq	→	Az pişmiş	48–55°C
medium rare	Kam pishgan	→	Az orta	55–60°C
medium	O'rtacha	→	Orta pişmiş	60–65°C
well done	Yaxshi pishgan	→	Çok pişmiş	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 Turkey, look for labels such as bonfile. Most tender muscle of the loin; center cuts often sold as filet mignon.