Beef cut names in the US, UK, Netherlands and Turkey
The same cut of beef can have a different name in every country, and the same name can mean different cuts. Use these tables to find what your butcher calls the cut in your recipe.
UK to US Beef Cut Names →
British beef cut names and what they are called in the US: sirloin, rump, topside, silverside, fillet, shin and more.
US to UK Beef Cut Names →
American beef cut names and what they are called in the UK: New York strip, top round, bottom round, tenderloin, skirt and more.
Turkish to English Beef Cut Names (Et Parçaları) →
Turkish beef cut names in English: antrikot, kontrfile, bonfile, döş, nuar, kaburga, incik and more, with US and UK names.
All beef cut names
| Cut | US | UK | Netherlands | Turkey |
|---|---|---|---|---|
| Bottom Sirloin | Bottom sirloin | Part of the rump | – | Alt sırt |
| Brisket | Brisket | Brisket | Borst (borststuk) | Döş |
| Chuck | Chuck | Chuck and blade | Schouder / onderrib | Kürek |
| Chuck Eye | Chuck eye steak | Chuck eye (part of chuck and blade) | Onderrib (part) | – |
| Flank | Flank steak | Flank (bavette) | Vinkenlap | Karın |
| Flap / Bavette | Sirloin flap (bavette) | Bavette | Bavette (halve maan) | Böğür |
| Flat Iron | Flat iron | Feather blade | Sukade | – |
| Hanger | Hanger steak | Hanger (onglet) | Longhaas | – |
| Hind Round | Round | Leg | Achterbout | Arka but |
| Hump | Hump | – | – | Hörgüç eti |
| Knuckle | Sirloin tip (knuckle) | Thick flank | Kogel | Yumurta |
| Marrow Bones | Marrow bones | Marrow bones | Mergpijpen | İlik kemiği |
| Oxtail | Oxtail | Oxtail | Ossenstaart | Kuyruk |
| Picanha | Top sirloin cap (coulotte) | Rump cap | Staartstuk | Picanha |
| Plate | Short plate | Thin rib and flank (part) | Klapstuk (part) | Karın döş |
| Ribeye | Ribeye | Rib-eye | Ribeye / entrecote | Antrikot |
| Rump | Top sirloin (incl. cap and tri-tip) | Rump | Staartstuk | Sokum |
| Shank | Shank | Shin | Schenkel | İncik |
| Short Ribs | Short ribs | Jacob’s ladder | Klapstuk | Kaburga |
| Shoulder Clod | Shoulder clod | Clod / blade | Bloemstuk | Kol eti |
| Silverside | Bottom round | Silverside | Platte bil | Tranç |
| Skirt | Skirt steak | Skirt | Skirt steak | – |
| Striploin | New York strip | Sirloin | Entrecote (dunne lende) | Kontrfile |
| T-Bone | T-bone / porterhouse | T-bone | T-bone steak | T-bone |
| Tenderloin | Tenderloin (filet mignon) | Fillet | Ossenhaas | Bonfile |
| Top Sirloin | Top sirloin | Rump | Dikke lende | Üst sırt |
| Topside | Top round | Topside | Bovenbil (fricandeau) | Nuar |
| Tri-Tip | Tri-tip | Tri-tip (part of the rump) | Ezeltje | Tri-tip |
Names and cut lines vary by country and by butcher, so ask for the cut by description if the name doesn't match. Dutch and Turkish names are common butcher usage; there is no official Turkish retail cut standard. How we name cuts