Turkish to English Beef Cut Names (Et Parçaları)
Turkish butchers use names such as antrikot, kontrfile and bonfile that don’t translate word for word. Turkish cut names are trade usage: there is no official Turkish retail cut standard, so names vary between shops and regions.
| Turkish name | US name | UK name | Guide |
|---|---|---|---|
| Alt sırt | Bottom sirloin | Part of the rump | Bottom Sirloin |
| Antrikot | Ribeye | Rib-eye | Ribeye |
| Arka but | Round | Leg | Hind Round |
| Bonfile | Tenderloin (filet mignon) | Fillet | Tenderloin |
| Böğür | Sirloin flap (bavette) | Bavette | Flap / Bavette |
| Döş | Brisket | Brisket | Brisket |
| Hörgüç eti | Hump | – | Hump |
| İlik kemiği | Marrow bones | Marrow bones | Marrow Bones |
| İncik | Shank | Shin | Shank |
| Kaburga | Short ribs | Jacob’s ladder | Short Ribs |
| Karın | Flank steak | Flank (bavette) | Flank |
| Karın döş | Short plate | Thin rib and flank (part) | Plate |
| Kol eti | Shoulder clod | Clod / blade | Shoulder Clod |
| Kontrfile | New York strip | Sirloin | Striploin |
| Kuyruk | Oxtail | Oxtail | Oxtail |
| Kürek | Chuck | Chuck and blade | Chuck |
| Nuar | Top round | Topside | Topside |
| Picanha | Top sirloin cap (coulotte) | Rump cap | Picanha |
| Sokum | Top sirloin (incl. cap and tri-tip) | Rump | Rump |
| T-bone | T-bone / porterhouse | T-bone | T-Bone |
| Tranç | Bottom round | Silverside | Silverside |
| Tri-tip | Tri-tip | Tri-tip (part of the rump) | Tri-Tip |
| Yumurta | Sirloin tip (knuckle) | Thick flank | Knuckle |
| Üst sırt | Top sirloin | Rump | Top Sirloin |
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
Other translators: UK to US Beef Cut Names · US to UK Beef Cut Names