Can oxfilé 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 Uzbekistan?

In Uzbekistan, medium rare is called "Kam pishgan". Rare is "Xomroq" and well done is "Yaxshi pishgan".

What should I ask for at a butcher in Uzbekistan?

Ask for "Latta go'sht, steyk uchun" when looking for oxfilé in Uzbekistan.

What is oxfilé in Uzbekistan?

Q: What is oxfilé in Uzbekistan?

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

Q: What is oxfilé called in Uzbekistan?

Look for latta go'sht—mapped to Tenderloin (beef tenderloin).

Q: What primal is oxfilé from?

Tenderloin is on the loin primal (psoas major).

Exact match

oxfile

is latta go'sht in Uzbekistan

Ask for: latta go'sht

About this cut

Most tender muscle of the loin; center cuts often sold as filet mignon.

loin primal · psoas major

In Uzbekistan

latta go'sht

Say this at the butcher

“Latta go'sht, steyk uchun”

'Cloth-meat (tenderloin) for steak'

What is this cut?·Global guide

How to order steak doneness

Sweden → Uzbekistan

rareBlodig→Xomroq48–55°C

medium rareMedium rare→Kam pishgan55–60°C

mediumMedium→O'rtacha60–65°C

well doneVälstekt→Yaxshi pishgan70–100°C

Uzbek cuisine is built on well-cooked, tender meats. Xomroq (rare) is almost never eaten by locals; Yaxshi pishgan (well done) is the default.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“oxfilé” in Sweden maps to canonical tenderloin (loin: psoas major). In Uzbekistan, look for labels such as latta go'sht. Most tender muscle of the loin; center cuts often sold as filet mignon.

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Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.