Cuts · Reference table
Beef cut names by country
The same beef cut is sold under a different name in almost every country: the US tenderloin is fillet in the UK, eye fillet in Australia, lomo in Argentina and filé mignon in Brazil. This table puts the names of 28 cuts side by side in 13 countries.
The table
| Cut | United States | United Kingdom | Australia / NZ | Argentina | Mexico | Spain | Brazil | France | Italy | Japan | Korea | China · HK · Taiwan | Vietnam |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Ribeye | Ribeye · Delmonico | Rib-eye · fore rib (bone-in roast) | Cube roll · scotch fillet | Ojo de bife · bife ancho (bone-in rib steak) | — | — | Bife ancho · entrecôte | Entrecôte (boneless) · côte de bœuf (bone-in) | Costata · entrecôte | リブロース (ribu rōsu) · リブアイ | 꽃등심 kkot-deungsim (front) · 아랫등심 (rear) | 肉眼 ròuyǎn · 眼肉 (trade) | Thăn lưng (ribeye) · tomahawk |
| Striploin | Strip steak · New York strip | Sirloin steak (note: not the US sirloin) | Striploin · porterhouse (Australian usage) | Bife de chorizo · bife angosto (bone-in) | — | Lomo bajo · often sold as entrecot | Contrafilé | Faux-filet · contre-filet | Controfiletto | サーロイン (sāroin) | 채끝 (chaekkeut) | 外脊 wàijǐ (trade) · 西冷 xīlěng (menus, from “sirloin”) | Thăn ngoại (striploin) |
| Tenderloin | Tenderloin · filet mignon (centre steaks) | Fillet · fillet steak | Tenderloin · eye fillet | Lomo | — | Solomillo | Filé mignon | Filet · tournedos | Filetto | ヒレ (hire) · テンダーロイン | 안심 (ansim) | 牛柳 niúliǔ (trade) · 菲力 fēilì (menus, from “fillet”) | Thăn nội (tenderloin) |
| Picanha | Top sirloin cap · coulotte / culotte | Rump cap · picanha | Rump cap · picanha | Tapa de cuadril · picaña | — | — | Picanha | Aiguillette de rumsteck (approx.) | — | イチボ (ichibo) | — | — | — |
| T-bone | T-bone · porterhouse (hip end, wider tenderloin) | T-bone · porterhouse | T-bone (note: Australian "porterhouse" is a boneless… | T-bone · bife con lomo | — | T-bone (a chuletón is a bone-in rib steak, not a T-bone) | T-bone · chuleta com filé | T-bone · côte d'aloyau | Bistecca alla fiorentina (Chianina, 4–5 cm thick, 1–1.5 kg) | Tボーン | 티본 (tibon) | T骨牛排 (T-gǔ niúpái) | Bít tết T-bone |
| Tomahawk | Tomahawk · long-bone rib steak | Tomahawk · long-bone rib | Tomahawk · rib eye on the bone, long bone | Tomahawk · bife ancho con hueso largo | — | Chuletón (short bone) · tomahawk | Tomahawk | Côte de bœuf (short bone) · tomahawk | Tomahawk | トマホーク (tomahōku) | 토마호크 (tomahokeu) | — | Tomahawk |
| Rump | Top sirloin · sirloin steak | Rump steak | Rump · rump steak | Cuadril | — | — | Alcatra · miolo da alcatra (centre) | Rumsteck | — | ランプ (ranpu) | — | — | — |
| Tri-tip | Tri-tip · bottom sirloin tri-tip | Usually left in the rump; sold as tri-tip where separated | Tri-tip (separated from the rump) | Colita de cuadril | — | — | Maminha (da alcatra) | Aiguillette baronne | Tri-tip | トモサンカク (tomosankaku) | 트라이팁 | — | — |
| Entraña | Outside skirt | — | Thin skirt | Entraña · with membrane (con telita) or peeled | Arrachera (outside or inside skirt, usually marinated) | Entraña (entraña gruesa is the hanger) | Diafragma · entranha | Hampe | Diaframma | ハラミ (harami) | 안창살 (anchangsal) | 外裙肉 (outside skirt) | — |
| Skirt steak | Skirt steak · outside skirt (preferred) | Skirt · thin skirt | Thin skirt (outside) · inside skirt | Entraña (outside skirt, membrane on or off) | Arrachera | Entraña (entraña gruesa is the hanger) | Diafragma · entranha (fraldinha is the flank and flap, not the skirt) | Hampe (outside) · onglet is the hanging tender, not the skirt | — | ハラミ (harami) · サガリ (sagari) is the hanger | 안창살 (anchangsal) · 토시살 (tosisal) is the hanger | 外裙肉 outside skirt · 內裙肉 inside skirt (封門柳 and 肝連 are the hanger) | — |
| Hanger steak | Hanger steak · hanging tender | Onglet · hanger steak | Thick skirt · hanging tender | — | — | Solomillo de pulmón · entraña gruesa | — | Onglet | Lombatello | サガリ (sagari); in Hokkaido sagari can mean the whole… | 토시살 (tosisal) | 封門柳 · 肝連 | — |
| Flank steak | Flank steak · London broil (as a preparation) | Flank · bavette (often also the flap) | Flank steak | Vacío region; the flank steak proper is sold as bife de… | Falda (braised and shredded) | — | Fraldinha (often also the flap) | Bavette de flanchet | — | ともばら · フランク | — | — | Nạm (in phở) |
| Vacío | No single equivalent: bottom sirloin flap (flap meat) and… | Thin flank (whole) · bavette (sold as flank or as flap, depending on the butcher) | Flap (the internal oblique) · flank steak, sold separately | Vacío (whole abdominal wall, with fat and membrane) · bife de vacío (the flank steak inside it) | — | — | Fraldinha (approx.) | Bavette d'aloyau · bavette de flanchet (approx.) | — | カイノミ kainomi (the flap, a yakiniku cut) | — | — | — |
| Flat iron steak | Flat iron steak · top blade (boneless) | Flat iron · feather blade (whole muscle) | Flat iron · oyster blade (whole muscle) | — | — | — | — | Paleron (approx.) | Copertina di spalla (approx.) | ミスジ (misuji) | 부채살 (buchaesal) | — | — |
| Denver steak | Denver steak · Denver cut | — | Part of the chuck (under blade) | Part of the aguja | — | — | — | — | — | — | — | — | — |
| Brisket | Brisket · packer (whole) | Brisket · salt beef (cured) | Brisket · point end | Pecho | Pecho | Pecho | Peito | Poitrine | Petto | ブリスケット · 肩バラ (kata-bara) | 양지 (yangji) · 차돌박이 (chadolbagi, thin-sliced point) | 牛胸肉 niú xiōngròu (brisket) · 牛腩 niúnǎn (menu “brisket”, mostly belly and flank meat) | Gầu (fatty brisket, for phở) · ức bò |
| Short ribs | Short ribs (plate) · chuck short ribs | Short rib · Jacob's ladder | Short ribs · rib plate | Asado de tira (cross-cut strip) · costillar (whole rib cage) | Agujas (northern Mexico, thin cross-cut chuck ribs) · costilla | — | Costela · ponta de agulha | Plat de côtes | Costine | ショートリブ · カルビ (karubi, usually boneless belly meat) | 갈비 (galbi) · LA galbi (thin cross-cut) | 牛小排 niú xiǎopái (short ribs) · 牛仔骨 niúzǎi gǔ (Cantonese, thin cross-cut) | Sườn bò · sườn bò Mỹ (US short ribs, usually cut thin) |
| Beef cheek | Beef cheek meat (head meat) | Ox cheek | Cheek meat | Quijada · cachete | Cachete (de res) | Carrillada · carrillera | Bochecha | Joue de bœuf | Guancia di manzo | ほほ肉 (hoho-niku) | — | — | Má bò |
| Beef tongue | Beef tongue (variety meat) | Ox tongue | Tongue | Lengua | Lengua de res | — | Língua | Langue de bœuf | Lingua di manzo | 牛タン (gyūtan) · タン元 (tan-moto, root) | 우설 (useol) | — | Lưỡi bò |
| Bone marrow | Marrow bones · canoe-cut (split) | Marrowbone | — | Caracú · hueso con caracú | Tuétano · hueso de tuétano | — | Tutano · osso buco | Os à moelle | Midollo | 骨髄 (kotsuzui) | 사골 (sagol, leg bones for broth) | — | Tủy bò · xương ống |
| Chuck eye steak | Chuck eye steak · chuck eye roll | — | Chuck roll (steaks from the rib end) | Aguja · bife de aguja (approx.) | — | — | Acém (approx.) | — | — | 肩ロース (kata rōsu, approx.) | 목심 (moksim) | — | — |
| Ground beef | Ground beef · hamburger | Beef mince · steak mince | Beef mince · premium mince | Carne picada (común, especial) | Carne molida (de res) | — | Carne moída | Viande hachée · steak haché | Carne macinata | 牛ひき肉 (gyū hikiniku) | 다진 소고기 (dajin sogogi) | — | Thịt bò xay |
| Matambre | No IMPS item; not a standard retail cut | — | — | Matambre (beef) · matambre de cerdo (pork) | — | — | Matambre | — | — | — | — | — | — |
| Offal | Variety meats · edible by-products | Offal | Offal · co-products | Achuras · menudencias | Vísceras · menudencias (tripas, mollejas, lengua) | — | Miúdos | Abats | Frattaglie | ホルモン (horumon) · モツ (motsu) | 곱창 (gopchang, small intestine) · 내장 (naejang) | — | Lòng bò · nội tạng bò |
| Oxtail | Oxtail (variety meat) | Oxtail | Tail · oxtail | Rabo · cola | — | Rabo de toro · rabo de vaca | Rabada | Queue de bœuf | Coda di bue | テール (tēru) | 꼬리 (kkori) | — | Đuôi bò |
| Oyster blade | Top blade (whole) · top blade steak (cross-cut) | Feather blade | Oyster blade · blade steak (cross-cut) | — | — | — | — | Paleron (approx.) | Copertina (approx.) | ミスジ (misuji) | 부채살 (buchaesal) | — | Lõi vai |
| Shank | Foreshank · hindshank | Shin (fore) · leg (hind) | Shin · shank | Osobuco (cross-cut) · brazuelo (fore) | Chambarete (chamberete) | — | Músculo dianteiro · músculo traseiro | Jarret | Stinco · ossobuco | スネ (sune) | 사태 (satae) | — | Bắp bò · bắp hoa |
| Short plate | Short plate · plate | Thin flank · brisket (no exact equivalent) | — | Falda (falda deshuesada · falsa entraña) | — | — | — | Plat de côtes · tendron | — | 牛バラ (gyū bara) · ともバラ (tomobara, plate and flank) | 업진살 (eopjinsal) · 우삼겹 (usamgyeop, sliced thin) | 肥牛 féiniú (hot-pot rolls; a trade name, not a cut) | Ba chỉ bò · ba chỉ bò Mỹ / Úc (imported, sliced for hot pot) |
Each cell shows the most common one or two names; every cut's page has the full list, with codes (IMPS, HAM) and the source of each name. A dash means we have not documented a name there yet.
Why the names don't match
Countries do not just translate the names: they divide the carcass differently, so one country's cut can be two cuts in another, or half of one. The Argentine vacío, for example, has no single English name: in the US its parts are sold separately as flap meat and flank steak.
Worse, the same word can mean different cuts. A British sirloin steak is the American strip (New York strip); the American top sirloin comes from the rump. In Australia a porterhouse is a boneless striploin, in the US a large T-bone. Bavette is flank to some butchers and flap to others. When it matters, ask for the cut by where it comes from, not just by its name. More in Why beef names are a mess.
Frequently asked questions
What is picanha called in the US?
Top sirloin cap, also sold as coulotte or culotte. In the UK and Australia it is the rump cap, and in Argentina tapa de cuadril.
What is entraña in English?
Outside skirt steak in the United States and thin skirt in Australia. The inside skirt and the hanger (thick skirt) are different muscles.
What is scotch fillet?
The Australian and New Zealand name for the boneless ribeye. Australian butchers call the whole muscle cube roll.
Is sirloin the same cut in the UK and the US?
No. A UK sirloin steak is the US strip steak (New York strip, striploin). The US top sirloin comes from the rump, which the British call rump steak.
What is vacío in English?
There is no single equivalent. Vacío is the whole flank wall cooked in one piece; in the US its parts are sold as flap meat (bottom sirloin flap) and flank steak, and in the UK as thin flank or bavette.
What is hanger steak called in the UK?
Onglet, the French name. In Australia it is the thick skirt, and in the US it is also called hanging tender or butcher's steak.