About ButcherExpert

ButcherExpert helps home cooks find the right cut of meat, whatever it is called where they shop, and cook it well.

Why this site exists

The same piece of beef can be a sirloin in London, a New York strip in New York, an entrecote in Rotterdam and a kontrfile in Istanbul. Recipes rarely tell you that. ButcherExpert puts every cut on a chart of the animal, gives its names in the US, the UK, the Netherlands, Turkey and other countries, and explains how to cook it.

Who is behind it

ButcherExpert is an independent site based in Rotterdam, the Netherlands, run by a small team of entrepreneurs and meat lovers who cook BBQ at home and shop for meat in the Netherlands, Turkey and abroad.

How we write and check our pages

• Names and codes come from official and industry standards where they exist (USDA IMPS, UNECE, AHDB) and from common butcher usage where they don’t. See Sources & standards.
• Cooking temperatures follow the USDA Food Safety and Inspection Service safe minimums, with the usual doneness ranges for steak.
• Nutrition facts come from USDA FoodData Central, with the FDC ID on every page. Where USDA has no entry, we say so and don’t estimate.
• Drafts may be prepared with the help of AI tools. Every page is reviewed by a person before it is published, and we update pages when readers point out mistakes.

Spotted a wrong name?

Cut names vary by region and by butcher, and we want to get them right. A contact address is coming soon.