UK to US Beef Cut Names
British and American butchers often use different names for the same cut, and sometimes the same name for different cuts. A UK sirloin is a US New York strip, and a UK rump is not a US rump roast.
| UK name | US name | Guide |
|---|---|---|
| Bavette | Sirloin flap (bavette) | Flap / Bavette |
| Brisket | Brisket | Brisket |
| Chuck and blade | Chuck | Chuck |
| Chuck eye (part of chuck and blade) | Chuck eye steak | Chuck Eye |
| Clod / blade | Shoulder clod | Shoulder Clod |
| Feather blade | Flat iron | Flat Iron |
| Fillet | Tenderloin (filet mignon) | Tenderloin |
| Flank (bavette) | Flank steak | Flank |
| Hanger (onglet) | Hanger steak | Hanger |
| Jacob’s ladder | Short ribs | Short Ribs |
| Leg | Round | Hind Round |
| Marrow bones | Marrow bones | Marrow Bones |
| Oxtail | Oxtail | Oxtail |
| Part of the rump | Bottom sirloin | Bottom Sirloin |
| Rib-eye | Ribeye | Ribeye |
| Rump | Top sirloin | Top Sirloin |
| Rump | Top sirloin (incl. cap and tri-tip) | Rump |
| Rump cap | Top sirloin cap (coulotte) | Picanha |
| Shin | Shank | Shank |
| Silverside | Bottom round | Silverside |
| Sirloin | New York strip | Striploin |
| Skirt | Skirt steak | Skirt |
| T-bone | T-bone / porterhouse | T-Bone |
| Thick flank | Sirloin tip (knuckle) | Knuckle |
| Thin rib and flank (part) | Short plate | Plate |
| Topside | Top round | Topside |
| Tri-tip (part of the rump) | Tri-tip | 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
Other translators: US to UK Beef Cut Names · Turkish to English Beef Cut Names (Et Parçaları)