Can fillet 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 fillet in Uzbekistan.

What is fillet in Uzbekistan?

Q: What is fillet in Uzbekistan?

fillet is the United Kingdom 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 fillet called in Uzbekistan?

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

Q: What primal is fillet from?

Tenderloin is on the loin primal (psoas major).

Exact match

fillet

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

United Kingdom → Uzbekistan

rareRare→Xomroq48–55°C

medium rareMedium rare→Kam pishgan55–60°C

mediumMedium→O'rtacha60–65°C

well doneWell done→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

“fillet” in United Kingdom 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.

Keep exploring

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sirt (loin)antrekot (rib)t bone (loin)

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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.