What do they call it where you live?
The same cut has a different name in every city. What do they call it where you are?
Tap a name or a part of the drawing to see where the cut is.
Forequarter
- Hump
- Chuck roll
- Top blade / Flat iron
- Shoulder clod
- Brisket
Plate and flank
- Thin skirt / flank (varia)
- Flank
- Short plate / ribs
- Hanger steak
Hindquarter
- Cap of cube roll
- Ribeye
- Bone-in strip steak
- Strip loin
- T-bone / Porterhouse
- Top sirloin
- Top sirloin cap
- Tri-tip
- Eye of round
- Bottom (outside) round
- Knuckle (sirloin tip)
- Tenderloin
- Top (inside) round
Shank
- Shank
Source: MAPA, Portaria nº 5/1988
Why does the same cut of beef have different names?
Because each region named its cuts long before any standard existed. Brazil’s 1988 MAPA standard lists the popular names of each cut: coxão mole, for example, is also called chã de dentro, chã, polpa and polpão. Across countries it gets messier, and the sources themselves sometimes disagree, as the tables below show.
5 other names for coxão mole (top round) in Brazil’s MAPA standard. Source: Ministério da Agricultura (MAPA).
Sourced examples
- Top round = coxão mole in Brazil, also chã de dentro, polpa or polpão (MAPA).
- Picanha = top sirloin cap, rump cap or coulotte, only the cap of the sirloin (IMPS 184D; ABIEC).
- Tri-tip = maminha, not picanha (IMPS 185C; USMEF).
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Names linked to each cut, with country and source. Names from other countries come from guides that do not guarantee anatomical equivalence: treat them as the name used, not an exact match.
Top sirloin cap 6 names
Top sirloin 10 names
| Name | Where | Relation | Source |
|---|---|---|---|
| Top sirloin butt / Rump | US | same cut | USMEF |
| alcatra-grossa | Brazil | same cut | MAPA |
| coice | Brazil | same cut | MAPA |
| alcatre | Brazil | same cut | MAPA |
| alcatra completa | Brazil | includes the cut and more | ABIEC |
| Cuadril | Argentina and Uruguay | same cut | INAC |
| Aguayón superior (gallina) | Mexico | same cut | USMEF |
| Corazón de cadera | Spain | same cut | USMEF |
| Coração de alcatra | Portugal | same cut | USMEF |
| Rumsteck | France | same cut | ABIEC |
Tri-tip 6 names
Thin skirt / flank (varia) 16 names
| Name | Where | Relation | Source |
|---|---|---|---|
| Outside skirt / Thin skirt | US | same cut | ABIEC |
| Flank steak | US | NOT this cut | ABIEC |
| Hanger / Hanging tender / Onglet | US | NOT this cut | ABIEC |
| entranha-fina | Brazil | same cut | MAPA |
| aba de filé | Brazil | NOT this cut | MAPA |
| Entraña fina | Argentina and Uruguay | same cut | INAC |
| Vacío | Argentina and Uruguay | NOT this cut | INAC |
| Entraña gruesa | Argentina and Uruguay | NOT this cut | ABIEC |
| Matambre | Argentina and Uruguay | NOT this cut | INAC |
| Arrachera delgada | Mexico | same cut | USMEF |
| Falda residual / Entrecula | Spain | same cut | USMEF |
| Pele de fessora | Portugal | same cut | USMEF |
| Hampe | France | same cut | ABIEC |
| Onglet | France | NOT this cut | ABIEC |
| Bavette de flanchet | France | NOT this cut | ABIEC |
| Bavette d'aloyau | France | NOT this cut | USMEF |
Strip loin 18 names
| Name | Where | Relation | Source |
|---|---|---|---|
| NY strip / Strip loin / Striploin | US | same cut | USMEF |
| Ribeye / Rib eye / Cube roll | US | part of the cut | ABIEC |
| Prime rib | US | part of the cut | CFIA |
| Tomahawk | US | part of the cut | CAB |
| T-bone / Porterhouse | US | includes the cut and more | USDA IMPS |
| contra-filé | Brazil | same cut | MAPA |
| filé-de-costela (entrecote, charneira) | Brazil | part of the cut | MAPA |
| filé-de-lombo (lombo, filé curto) | Brazil | part of the cut | MAPA |
| bisteca | Brazil | part of the cut | MAPA |
| Bife angosto | Argentina and Uruguay | same cut | INAC |
| Bife ancho | Argentina and Uruguay | part of the cut | ABIEC |
| Bife de chorizo | Argentina | same cut | USMEF |
| Lomo | Mexico | same cut | USMEF |
| Lomo bajo | Spain | same cut | USMEF |
| Lomo alto | Spain | part of the cut | USMEF |
| Vazio (com cordão) | Portugal | same cut | USMEF |
| Faux-filet / Contre-filet | France | same cut | ABIEC |
| Entrecôte / Noix d'entrecôte | France | part of the cut | ABIEC |
Tenderloin 7 names
Knuckle (sirloin tip) 9 names
Top (inside) round 11 names
| Name | Where | Relation | Source |
|---|---|---|---|
| Top (inside) round / Topside | US | same cut | USMEF |
| chã-de-dentro | Brazil | same cut | MAPA |
| chã | Brazil | same cut | MAPA |
| coxão-de-dentro | Brazil | same cut | MAPA |
| polpa | Brazil | same cut | MAPA |
| polpão | Brazil | same cut | MAPA |
| Nalga de adentro | Argentina and Uruguay | same cut | INAC |
| Cara (pulpa negra) | Mexico | same cut | USMEF |
| Tapa | Spain | same cut | USMEF |
| Chã de dentro / Pojadouro | Portugal | same cut | USMEF |
| Tende de tranche | France | same cut | ABIEC |
Bottom (outside) round 14 names
| Name | Where | Relation | Source |
|---|---|---|---|
| Bottom (outside) round / Flat / Silverside | US | same cut | USMEF |
| coxão-de-fora | Brazil | same cut | MAPA |
| chã-de-fora | Brazil | same cut | MAPA |
| chandanca | Brazil | same cut | MAPA |
| posta-vermelha | Brazil | same cut | MAPA |
| perniquim | Brazil | same cut | MAPA |
| lagarto-plano | Brazil | same cut | MAPA |
| lagarto-chato | Brazil | same cut | MAPA |
| lagarto-vermelho | Brazil | same cut | MAPA |
| lagarto-atravessado | Brazil | same cut | MAPA |
| Nalga de afuera / Cuadrada | Argentina and Uruguay | same cut | ABIEC |
| Contra cara (pulpa blanca) | Mexico | same cut | USMEF |
| Contratapa | Spain | same cut | USMEF |
| Chã de fora | Portugal | same cut | USMEF |
Eye of round 12 names
| Name | Where | Relation | Source |
|---|---|---|---|
| Eye of round | US | same cut | USDA IMPS |
| lagarto-redondo | Brazil | same cut | MAPA |
| lagarto-paulista | Brazil | same cut | MAPA |
| paulista | Brazil | same cut | MAPA |
| lagarto-branco | Brazil | same cut | MAPA |
| posta-branca | Brazil | same cut | MAPA |
| tatu | Brazil | same cut | MAPA |
| Peceto | Argentina and Uruguay | same cut | INAC |
| Cuete | Mexico | same cut | USMEF |
| Redondo | Spain | same cut | USMEF |
| Ganso redondo | Portugal | same cut | USMEF |
| Rond de gîte | France | same cut | ABIEC |
Chuck roll 13 names
| Name | Where | Relation | Source |
|---|---|---|---|
| Chuck / Chuck roll | US | same cut | ABIEC |
| Denver steak | US | part of the cut | USDA IMPS |
| agulha | Brazil | same cut | MAPA |
| lombo-de-agulha | Brazil | same cut | MAPA |
| alcatrinha | Brazil | same cut | MAPA |
| lombo-d'acém | Brazil | same cut | MAPA |
| tirante | Brazil | same cut | MAPA |
| lombinho-do-acém | Brazil | same cut | MAPA |
| Aguja | Argentina and Uruguay | same cut | INAC |
| Rollo de diezmillo | Mexico | same cut | USMEF |
| Aguja deshuesada | Spain | same cut | USMEF |
| Acém completa sem osso | Portugal | same cut | USMEF |
| Basse-côtes | France | same cut | ABIEC |
Shoulder clod 14 names
| Name | Where | Relation | Source |
|---|---|---|---|
| Shoulder clod | US | same cut | USMEF |
| Flat iron / Top blade | US | part of the cut | USDA IMPS |
| centro-da-paleta | Brazil | same cut | MAPA |
| miolo-da-paleta | Brazil | same cut | MAPA |
| pá | Brazil | same cut | MAPA |
| cruz machado | Brazil | same cut | MAPA |
| carne-de-sete | Brazil | same cut | MAPA |
| posta-gorda | Brazil | same cut | MAPA |
| posta-de-paleta | Brazil | same cut | MAPA |
| Paleta / Carnaza de paleta / Marucha | Argentina and Uruguay | same cut | USMEF |
| Planchuela | Mexico | same cut | USMEF |
| Espaldilla | Spain | same cut | USMEF |
| Cheio da pá | Portugal | same cut | USMEF |
| Paleron | France | part of the cut | ABIEC |
Shank 12 names
| Name | Where | Relation | Source |
|---|---|---|---|
| Shank (fore / hind) | US | same cut | ABIEC |
| braço | Brazil | same cut | MAPA |
| mão-de-vaca | Brazil | same cut | MAPA |
| músculo-de-primeira | Brazil | same cut | MAPA |
| tortuguita | Brazil | same cut | MAPA |
| garrão | Brazil | same cut | MAPA |
| músculo-de-segunda | Brazil | same cut | MAPA |
| músculo-da-perna | Brazil | same cut | MAPA |
| canela | Brazil | same cut | MAPA |
| Chamberete | Mexico | same cut | USMEF |
| Morcillo / Jarrete | Spain | same cut | USMEF |
| Chambão | Portugal | same cut | USMEF |
Hump 6 names
Short plate / ribs 10 names
| Name | Where | Relation | Source |
|---|---|---|---|
| Short plate / Short ribs | US | part of the cut | USMEF |
| Vazio / Flank | US | NOT this cut | USMEF |
| assado | Brazil | same cut | MAPA |
| costelão | Brazil | same cut | MAPA |
| pandorga | Brazil | same cut | MAPA |
| costela-do-traseiro | Brazil | same cut | MAPA |
| tira de costela | Brazil | part of the cut | MAPA |
| Asado / Asado de tira | Argentina and Uruguay | part of the cut | INAC |
| Costilla cargada completa | Mexico | same cut | USMEF |
| Costillar | Spain | same cut | USMEF |
Brisket 6 names
Flank 1 names
| Name | Where | Relation | Source |
|---|---|---|---|
| bife-do-vazio (pacu) | Brazil | part of the cut | USMEF |
Hanger steak 1 names
| Name | Where | Relation | Source |
|---|---|---|---|
| lombinho (pilares do diafragma) | Brazil | same cut | MAPA |
Top blade / Flat iron 1 names
| Name | Where | Relation | Source |
|---|---|---|---|
| sete / ganhadora / língua / segundo coió | Brazil | same cut | MAPA |
Cap of cube roll 1 names
| Name | Where | Relation | Source |
|---|---|---|---|
| Cap of cube roll / Dessus de l'entrecôte / Tapa de bife ancho | en/fr/es (ABIEC) | same cut | ABIEC |
Common mix-ups, cleared up with sources
- Chuck (acém) = brisket Brisket = peito (ABIEC; USMEF; IMPS 118). Acém = chuck (ABIEC; USMEF: Chuck Roll).
- Picanha = sirloin Picanha is only the cap of the sirloin: top sirloin cap, rump cap or coulotte (IMPS 184D; ABIEC). In ABIEC, “sirloin” is the loin.
- Tri-tip = picanha Tri-tip = maminha (IMPS 185C; USMEF; INAC Colita de Cuadril). Picanha = rump cap.
- Fraldinha = flank steak Fraldinha = thin/outside skirt, the diaphragm (ABIEC; USMEF; MAPA). Flank steak = bife do vazio. Note: IFTM uses “fraldinha” for the flank, so usage varies.
- Hanger (onglet) = fraldinha Hanger/onglet = the diaphragm pillar, “lombinho” in Brazil (ABIEC; MAPA; IMPS 1140). Fraldinha = thin skirt.
- Bife de chorizo = bife ancho Bife de chorizo = bife angosto = strip loin = contrafilé (USMEF, Argentina column). Bife ancho = ribeye (ABIEC; INAC).
- Ribeye = contrafilé Ribeye = filé de costela, the front of the contrafilé in MAPA. Contrafilé in everyday use = strip loin / NY strip (ABIEC; USMEF; CAB).
- Prime rib = Brazilian costela Prime rib = bone-in ribeye, ribs 7–12 (CFIA; CAB). Brazilian “costela” = short plate / short ribs (USMEF).
- T-bone = bone-in contrafilé Bone-in contrafilé = bisteca (MAPA). T-bone = contrafilé + tenderloin on the T-shaped bone (“tibone” in MAPA; IMPS 1174; CAB).
- Faux-filet = filet mignon Faux-filet (contre-filet) = contrafilé (ABIEC; Interbev). Filet mignon = filet; tournedos is a slice of the filet (Interbev).
- Vacío (Argentina) = fraldinha Vacío = vazio, the flank (INAC: Thin Flank; USMEF). Fraldinha = entraña fina.
Where the sources disagree
- Picanha and tri-tip in French: ABIEC calls picanha Aiguillette de Rumsteck and tri-tip (maminha) Aiguillette Baronne; USMEF swaps them.
- Chuck in French: Basse-côtes for ABIEC, Train de Côtes for USMEF.
- Aba de filé: MAPA gives the name to the flank; IFTM uses it as another name for fraldinha.
- Inside skirt: IMPS says it is the transverse abdominal muscle; USMEF links it to the Brazilian “vazio.”
See also
Dictionary sources
- MAPA: MAPA, Portaria SIPA nº 5/1988, Padronização dos Cortes de Carne Bovina ('Termos utilizados')
- ABIEC: ABIEC, Livro Brasileiro de Cortes Bovinos (2025), Glossário Internacional PT/EN/FR/ES (ES = uso do Cone Sul, com variantes do Chile)
- USMEF: Huerta-Leidenz, Guía de nomenclatura internacional de cortes de carne de res, USMEF, 2013 (colunas por país; não estabelece equivalência anatômica)
- USDA IMPS: USDA AMS, Institutional Meat Purchase Specifications, Fresh Beef Series 100 (nov/2014)
- CFIA: Canadian Food Inspection Agency, Beef: Meat cuts manual (2019-08-12)
- CAB: Certified Angus Beef, fichas de corte
- INAC: INAC, Manual Uruguayo de Cortes Bovinos (set/2023), norma UNIT 1245-2023
- Interbev: Interbev, la-viande.fr, páginas 'morceaux' (faux-filet, entrecôte, bavette, rumsteck, filet, paleron, onglet)