Cut guide
Steak cuts, explained
10 steak and barbecue cuts: where they come from on the animal, how tender and rich each one is, how to cook it and what it's called in 18 countries. Tap a section of the map to jump to a cut.
Translation table
Steak cut names by country
Show this at the butcher counter when you travel.
| Cut | United States | United Kingdom | Ireland | France | Spain | Portugal | Germany | Austria | Switzerland | Italy | Netherlands | Belgium | Denmark | Sweden | Australia | Indonesia | Singapore | Japan |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Tenderloin | Filet mignon | Fillet | Fillet | Filet | Solomillo | Lombo | Filet (Rinderfilet) | Lungenbraten | Filet / Rindsfilet | Filetto | Ossenhaas | Filet pur | Mørbrad | Oxfilé | Eye fillet | Has dalam | Tenderloin | Hire (ヒレ) |
| Ribeye | Ribeye / rib steak | Rib-eye | Rib-eye | Entrecôte | Lomo alto (chuletón on the bone) | Entrecôte | Entrecôte / Ribeye | Rostbraten | Entrecôte | Costata (on the bone) | Rib-eye | Entrecôte | Højreb | Entrecôte | Scotch fillet | Lamusir | Ribeye | Rib-rōsu (リブロース) |
| Striploin | New York strip / KC strip | Sirloin | Sirloin | Faux-filet / contre-filet | Lomo bajo | Vazia | Rumpsteak (Roastbeef) | Beiried | Nierstück / faux-filet | Controfiletto | Entrecote | Faux-filet | Tyndsteg | Ryggbiff | Sirloin / porterhouse | Has luar | Striploin | Sāroin (サーロイン) |
| T-bone | T-bone / porterhouse | T-bone / porterhouse | T-bone | T-bone | T-bone | T-bone | T-Bone | T-Bone | T-Bone | Bistecca alla fiorentina | T-bone | T-bone | T-bone | T-bone | T-bone | — | T-bone / porterhouse | T-bōn |
| Tomahawk | Tomahawk | Tomahawk | Tomahawk | Côte de bœuf (long os) | Tomahawk | Tomahawk | Tomahawk | Tomahawk | Tomahawk | Tomahawk | Tomahawk | Tomahawk | Tomahawk | Tomahawk | Tomahawk | Tomahawk | Tomahawk | Tomahōku |
| Picanha | Top sirloin cap / coulotte | Rump cap / picanha | Rump cap | — | Picaña (tapa de cadera) | Picanha | Hüftdeckel | Tafelspitz | Hüftdeckel | — | Picanha | — | Culotte | Culotte | Rump cap | Tutup tanjung | Picanha | Ichibo (イチボ) |
| Chuck eye | Chuck eye steak | Chuck eye | — | — | Aguja | — | — | — | — | — | — | — | — | Högrev | Chuck eye | Sampil | — | Kata-rōsu (肩ロース) |
| Short rib | Short rib / plate rib | Short rib / Jacob's ladder | Short rib | — | Costilla | — | Short Rib (Querrippe) | — | — | — | Short rib | — | Short ribs | — | Short rib | Iga | Short rib | Karubi (カルビ) |
| Flank | Flank steak | Bavette / flank | Flank | Bavette de flanchet | Vacío | — | Flanksteak (Dünnung) | — | — | — | Flank steak | Bavette | Flanksteak | Flankstek | Flank | — | Flank | — |
| Brisket | Packer brisket | Brisket | Brisket | Poitrine | Pecho | Peito | Rinderbrust | Rinderbrust | — | Punta di petto | Runderborst | — | Bryst | Bringa | Brisket | Sandung lamur | Brisket | — |