# Cut of beef

During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.
Different countries and cuisines have varying definitions for cuts of meat and their names, and sometimes the same name is used for different cuts. For instance, the cut described as "brisket" in the United States comes from a different part of the carcass than the "brisket" referred to in the United Kingdom. Cuts typically refer narrowly to skeletal muscle (sometimes attached to bone), but they can also include other edible parts such as offal (organ meats) or bones that are not attached to significant muscle.

## American and Canadian

The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the US, with the exception of the "round" which is called the "hip". The British designation 'rump' is also common in Canada.

### Forequarter

* The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for ground beef.
* The rib contains part of the short ribs, the prime rib and rib eye steaks.
* Brisket, primarily used for barbecue, corned beef or pastrami.
* The front leg or shank is used primarily in stews and soups; since it is the toughest cut, it is not usually eaten in other ways.
* The plate is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas. The navel is the ventral part of the plate and is commonly used to make pastrami. The remainder is usually ground, as it is typically a tough and fatty meat.

### Hindquarter

* The loin has three subprimals
** the short loin, from which the T-bone and porterhouse steaks are cut if bone-in, or strip steak.
** the sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin (including tri-tip), and
** the tenderloin, which is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington). They can also be cut bone-in to make parts of the T-bone and porterhouse loin steaks.
* The round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist or rare cooking. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts.
* The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks. Many modern recipes for flank steak use marinades or moist cooking methods, such as braising, to improve the tenderness and flavor. This, combined with a new interest in these cuts' natural leanness, has increased the price of the flank steak.

## Argentine

The most important cuts of beef in Argentine cuisine are:

### Asado

    the large section of the rib cage including short ribs and spare ribs

### Asado de tira

    often translated as short ribs, but also sold as long, thin strips of ribs. Chuck ribs, flanken style (cross-cut).

### Bife de costilla

    T-bone or porterhouse steaks

### Bife de chorizo

    strip steak, called NY strip in US

### Ojo de bife

    ribeye steak

### Bola de lomo

    eye of the round

### Chinchulín

    upper portion of small intestines

### Colita de cuadril

    tri-tip, or the tail of the rump roast

### Cuadril

    rump

### Entraña

    skirt steak

### Falda

    navel

### Lomo

    tenderloin

### Matambre

    a long, thin cut that lies just under the skin and runs from the lower part of the ribs to belly–or flank area

### Mollejas

    sweetbreads (thymus gland)

### Pecho

    brisket

### Riñones

    kidneys

### Tapa de asado

    rib cap

### Tapa de nalga

    top of round roast

### Vacío

    flank, though it may contain the muscles of other near cuts

## Brazilian

The most important cuts of beef in Brazilian cuisine are:

### Acém 2

    neck

### Alcatra 9

    top/bottom sirloin

### Contrafilé 7

    tenderloin

### Coxão duro

    round (upper)

### Coxão mole

    round (lower)

### Filé Mignon 6

    part of the tenderloin

### Lagarto 10

    round (outer)

### Maminha 15

    bottom sirloin/flank

### Patinho 16

    confluence of flank, bottom sirloin and rear shank

### Picanha 8

    rump cover or rump cap

### Cupim

    hump (zebu cattle only)

### Fraldinha 14

    confluence of short loin, flank and bottom sirloin

### Paleta 3

    chuck/brisket

## Irish, British, Australian, South African and New Zealand

* Tongue
* Necks and clod
* Chuck steak & blades
* Sirloin
* Rump
* Silverside
* Topside
* Top rump
* Fore rib
* Rib eye steak
* T-bone steak
* Thick rib
* Thin rib
* Brisket (Skirt steak)
* Shin and leg
* Flank
* Thick flank
* Feather blade
* Fillet
* Oxtail

## Colombian

* Posta (top round)
* Muchacho (heel)
* Bola de pierna (bottom round)
* Entretabla
* Tabla (bottom round)
* Solomo or lomo
* Solomito extranjero
* Solomito Redondo (sirloin)
* Solomito Largo (tri-tip)
* Punta de Anca (sirloin tip center)

## Chinese

Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.

## Dutch

* Neck
* Rib steak
* Sirloin
* Tenderloin – considered to be the premium cut, highly prized. It is called ossenhaas in Dutch. It tends to be cut slightly smaller than its American counterpart.
* Top sirloin
* Round – mainly used for kogelbiefstuk ('hip joint steak') considered to be the basic form of steak in Dutch and Belgian cuisine.
* Flank
* Chuck – the best cuts are used for stoofvlees; lesser bits are used in hachee.
* Brisket
* Shankle
* Beef tongue is considered the cheapest piece of beef; it is used in certain styles of sausages such as the frikandel, though not as the main ingredient.
* Oxtail, though not on the image shown, is used extensively in stews.

## Finnish

The cuts of beef in Finland are:
* Entrecôte (rib eye)
* Etuselkä (chuck and blade)
* Kulmapaisti (topside)
* Kylki (flank/rib)
* Lapa (shoulder)
* Niska (chuck)
* Paahtopaisti (bottom sirloin)
* Poski (cheek)
* Potka (shank)
* Rinta (brisket)
* Sisäfilee (filet/tenderloin)
* Sisäpaisti (silverside/bottom round)
* Ulkofilee (sirloin)
* Ulkopaisti (rump)

## French

* + Basses côtes
* + Côtes, entrecôtes
* + Faux-filet
* + Filet
* + Rumsteck
* + Rond de gîte
* + Tende de tranche; poire, merlan
* + Gîte à la noix
* + Araignée
* + Plat de tranche, rond de tranche, mouvant
* + Bavette d'aloyau
* + Hampe
* + Onglet
* + Aiguillette baronne
* Bavette de flanchet
* Plat de côtes
* Macreuse à bifteck
* Paleron
* Jumeau à bifteck
* Jumeau à pot-au-feu
* Macreuse à pot-au-feu
* - Queue
* - Gîte
* - Flanchet
* - Tendron, milieu de poitrine
* - Gros bout de poitrine
* - Collier
* - Joue
* - Langue

## German

* Rinderhals, Kamm or Nacken (chuck steak)
* Querrippe (short ribs)
* Rinderbrust (brisket)
* Hochrippe or Fehlrippe (standing rib roast)
* Vorderrippe or hohes Roastbeef
* Rostbraten or flaches Roastbeef 5 and 6 together are the Roastbeef or Zwischenrippenstück
* Filet (fillet)
* Spannrippe or Knochendünnung
* Dünnung or Bauchlappen (flank steak)
* Falsches Filet, Schulter, Bug or Schaufel (shoulder)
* Oberschale, Unterschale and Nuss
* Flanke, Schliem or Rindfleisch
* Hüfte mit Hüftsteak and Schwanzstück or Tafelspitz (top sirloin))
* Hesse or Wade (beef shank)
* Fricandeau
* Schwanz or Ochsenschwanz (oxtail)

## Croatian

* Vratina
* Hrskavi zapećak
* Rebra
* Pržolica (ramstek)
* Hrbat (rozbif)
* Hrbat (rozbif)
* Pisana pečenka (biftek)
* Rebra, mekana (srednja) rebra, potrbušina
* Masna potrbušina, slabina
* Rame (ribica), plećka (lopatica)
* But
* Vrh kuka
* Zdjelica
* Stražnja goljenica

## Italian
### Leg subcuts

    Codone
    Scanello, noce or fesa (bottom sirloin or thick flank)
    Sottofesa or fetta di mezzo or codino or controfesa or contronoce
    Fianchetto (flank)
    Rosa, fesa interna, punta d'anca (eye of the silverside)
    Magatello or girello
    Spinacino or tasca

### Sirloin (lombata) subcuts

    Filetto (beef tenderloin)
    Controfiletto or roast beef (sirloin)
    Veal Carré (spare ribs)
    Costolette
    Nodini

### Loin (schiena)

    Costata (T-bone steak)
    Coste della croce (short ribs)

### Neck

    Collo (chuck steak)
    Reale or tenerone

### Head subcuts

    Lingua (beef tongue)
    Testina (flesh from the head of a calf)

### Shoulder subcuts

    Fesone di spalla
    Fusello or girello di spalla
    Brione
    Cappello del prete or spalla

### Hocks subcuts

    anterior and posterior Ossibuchi
    Pesce, piccione, campanello, muscolo, gamba

### Petto (chest) subcuts

    Punta di petto (brisket)
    Pancia di vitello, pancetta or fianchetto

### Lower ribs subcuts

    Biancostato di reale or spuntatura
    Taglio reale, polpa reale (Pony 6 ribs, square cut, chuck, middle rib, steak meat)

### Pancia (belly) subcuts

    Biancostato di pancia
    Fiocco
    Scalfo (armhole)

## Korean
### 1. Moksim (목심)

    Moksim-sal (목심살)

### 2. Deungsim (등심)

    Arae-deungsim-sal (아랫등심살)
    Kkot-deungsim-sal (꽃등심살)
    Salchi-sal (살치살)
    Wi-deungsim-sal (윗등심살)

### 3. Chaekkeut (채끝)

    Chaekkeut-sal (채끝살)

### 4. Udun (우둔)

    Hongdukkae-sal (홍두깨살)
    Udun-sal (우둔살)

### 5. Ansim (안심)

    Ansim-sal (안심살)

### 6. Ap-dari (앞다리)

    Ap-dari-sal (앞다리살)
    Buchae-deopgae-sal (부채덮개살)
    Buchae-sal (부채살)
    Galbi-deot-sal (갈비덧살)
    Kkuri-sal (꾸리살)

### 7. Galbi (갈비)

    Anchang-sal (안창살)
    Bon-galbi (본갈비)
    Cham-galbi (참갈비)
    Galbi-sal (갈비살)
    Jebichuri (제비추리)
    Kkot-galbi (꽃갈비)
    Maguri (마구리)
    Tosi-sal (토시살)

### 8. Yangji (양지)

    Ap-chima-sal (앞치마살)
    Chadolbagi (차돌박이)
    Chima-sal (치마살)
    Chima-yangji (치마양지)
    Eopjin-an-sal (업진안살)
    Eopjin-sal (업진살)
    Yangji-meori (양지머리)

### 9. Seoldo (설도)

    Boseop-sal (보섭살)
    Dogani-sal (도가니살)
    Samgak-sal (삼각살)
    Seolgi-meori-sal (설기머리살)
    Seolgi-sal (설기살)

### 10 Satae (사태)

    Ap-satae (앞사태)
    Arong-satae (아롱사태)
    Dwi-satae (뒷사태)
    Mungchi-satae (뭉치사태)
    Sangbak-sal (상박살)

## Polish

* karkówka
* szponder
* mostek
* rozbratel
* antrykot
* rostbef
* polędwica
* szponder i mostek
* łata
* łopatka
* udziec (zrazowa górna i zrazowa dolna)
* skrzydło
* krzyżowa
* pręga
* ligawa
* ogon

## Portuguese

* Cachaço
* Coberta do acém, acém comprido
* Pá, peito alto
* Maçã do peito
* Peito
* Chambão
* Mão
* Lombo
* Rosbife, acém redondo, vazia, entrecôte
* Prego do peito
* Aba grossa
* Alcatra
* Chã de fora
* Rabadilha
* Pojadouro

## Russian

* Шея/Sheya (neck)
* Рёбра/rjobra (ribs)
* Челышко/Chelyshko, грудинка/grudinka (brisket)
* Толстый край/Tolstyy kray (thick edge), рибай/ribay (rib eye), корейка на кости/koreyka na kosti (loin on the bone)
* Тонкий край/Tonkiy kray (thin edge), короткое филе/korotkoye file (short filet)
* Оковалок/Okovalok (sirloin)
* Вырезка/Vyrezka (tenderloin)
* Покромка/Pokromka (shortloin)
* Брюшина/Bryushina (peritoneum), фланк/flank
* Лопатка/Lopatka (shoulder)
* Oguzok (rump), bedro (hip)
* Пашина/Pashina (flank)
* Кострец/Kostrets (leg)
* Голяшка/Golyashka (shank)

## Turkish
### Gerdan

    neck, chuck (1)

### Antrikot

    rib steak, ribeye (2)

### Kontrfile

    Steak, striploin (3)

### Sokum

    rump (4)

### Bonfile

    fillet steak, tenderloin (5)

### Tranç

    the upper left side of nuar, inside round, top round (6)

### Nuar

    round of beef, eye of round (7)

### Kontrnuar

    the lower left side of nuar, flat, gooseneck (with eye of round) (8)

### incik

    front and rear leg (9, 14)

### Yumurta

    sirloin tip, the section between kontrnuar and pençata (10)

### Pençata

    flank (11)

### Döş

    brisket, plate, short ribs (12)

### Kürek, kol

    shoulder, shank (13)

## UNECE standard for bovine meat carcasses and cuts

The UNECE standard formalizes internationally agreed upon specifications written in a consistent, detailed and accurate manner using anatomical names to identify cutting lines.