The Butcher’s Best And Complete Global Guide To Beef Cuts

Understanding Beef Meat Cuts: A Guide to Comparing Names Across the USA, UK, and Australia.

If you’ve ever followed a recipe and wondered what cuts of beef it’s referring to, you’re not alone. The same cut can go by different names depending on where you are, making it tricky to find the right match. A ribeye in one country might be a Scotch fillet in another, and short ribs can mean different things depending on the butcher.

To make things easier, we’ve put together a practical global guide to beef cuts (primarily across the USA, UK, and Australia). Whether you're grilling steaks, slow-cooking ribs, or selecting the perfect roast, this guide helps you find the equivalent cuts so you can shop confidently and cook with precision.

Part One will cover common steaks, not so commom steak, ribs and the chuck.

Below is a comparative table showing some common steak cuts and the equivalent or most closely related names used in the USA, UK, and Australia. Please note that regional variations and butcher-specific terminology can exist, so these are general guidelines rather than absolute rules.

Common Steaks

Here’s the definative list of popular steak cuts for all the steak lovers.

Cut / Name	USA	UK	Australia
Prime Rib	Prime Rib, Standing Rib Roast (when roasted)	Fore Rib, Rib of Beef, Rib Roast	Standing Rib Roast, Scotch Fillet Roast
Cowboy Steak	Cowboy Steak (bone-in ribeye)	Bone-in Rib Eye, sometimes referred to as Côte de bœuf	Cowboy Steak (bone-in ribeye)
Rib Eye	Ribeye Steak	Rib Eye Steak	Scotch Fillet
Tomahawk	Tomahawk Steak (long bone-in ribeye)	Tomahawk Steak	Tomahawk Steak
Cattlemans Cutlet	Not a common term; large bone-in ribeye (similar to Cowboy Steak)	Not commonly used; could be termed a Bone-in Rib Eye	Cattlemans Cutlet (a large, bone-in ribeye cut)
Eye Fillet	Beef Tenderloin (whole), or Filet Mignon (portion)	Fillet Steak (if portioned for individual steaks)	Eye Fillet
Fillet Steak	Tenderloin Steak / Filet Mignon	Fillet Steak	Eye Fillet / Fillet Steak
Filet Mignon	Filet Mignon	Typically called Fillet Steak	Eye Fillet
T-Bone Steak	T-Bone Steak (short loin, includes tenderloin & strip)	T-Bone Steak	T-Bone Steak
Sirloin Steak	New York Strip, Strip Steak, Kansas City Strip	Sirloin Steak (UK Sirloin is more like US Ribeye)	Porterhouse (when cut larger), Striploin Steak
New York Strip	New York Strip, Strip Steak	Similar to Rump/Sirloin cuts but not commonly used	Porterhouse (for larger cuts), Striploin Steak New York Steak
Porterhouse	Porterhouse Steak (like T-Bone but with larger tenderloin section)	Porterhouse (sometimes used interchangeably with T-Bone)	Porterhouse Steak (with a larger tenderloin portion)
Rump Steak	Rump Steak (flavourful, firm texture, beefy flavor)	Rump Steak, sometimes called Popeseye Steak (in Scotland)	Rump Steak, often subdivided into Rump Cap (Picanha) and Heart of Rump

Notes:

1. T-Bone vs Porterhouse
   • In the USA, a Porterhouse is a T-Bone with a larger tenderloin section.
   • In the UK, the terms are sometimes used interchangeably.
   • In Australia, Porterhouse is sometimes used for a striploin steak rather than the traditional meaning.
2. Sirloin vs New York Strip
   • In the USA, New York Strip refers to the striploin portion of a T-Bone, sold separately.
   • In the UK, Sirloin Steak refers to a different part of the cow (closer to the US Ribeye).
   • In Australia, Porterhouse is often used to refer to the New York Strip cut.
3. Prime Rib vs Standing Rib Roast: In the U.S., “Prime Rib” often refers to the cut served as a roast. In the UK and Australia, “Standing Rib Roast” or “Rib Roast” are also common names for the same cut.
4. Ribeye Variations: A Cowboy Steak (U.S.) is a bone-in ribeye with a shorter bone, whereas a Tomahawk keeps the entire long rib bone “Frenched.”
5. Eye Fillet / Fillet / Filet Mignon: In the U.S., Filet Mignon typically refers to the smaller end (steak portion) of the beef tenderloin. In the UK, it is generally sold as Fillet Steak, while in Australia, the same muscle is called the Eye Fillet.
6. Cattlemans Cutlet (Australia): A large, bone-in ribeye, somewhat akin to a “cowboy steak” in the U.S. but not a term commonly used outside Australia.

Not so Common Cuts of Steak

Cut	USA	UK	Australia
Hanger Steak(aka “Butcher’s Steak”, “Onglet”)	Hanger Steak or “Butcher’s Steak”	Commonly called Onglet (French term) or Hanger Steak	Usually Hanger Steak or Onglet (less common retail)
Oyster Steak(a small cut near the backbone)	Sometimes sold as Oyster Steak (rare) or simply included in other cuts	Rarely labeled separately; may be part of the rump or included in the “oyster” of the carcass	Not commonly recognized as a separate retail cut (not to be confused with Oyster Blade)
Blade Steak(Top Blade from the chuck)	Often labeled Blade Steak or Top Blade Steak; if the central fascia is removed, it becomes Flat Iron Steak	Sometimes referred to as Feather Blade or Top Blade Steak	Known as Oyster Blade or Blade Steak; when trimmed, sold as “Flat Iron” in some specialty shops
Skirt Steak(diaphragm muscle)	Skirt Steak (Inside or Outside Skirt); popular for fajitas	Often referred to as Skirt or occasionally Thin Skirt; sometimes “Bavette” is used loosely (though more accurately flank)	Generally Skirt Steak; sometimes confused with flank in casual use
Flank Steak(lower abdominal area)	Flank Steak	Flank Steak, sometimes labeled Bavette in French-inspired butchers	Mostly Flank Steak; can be labeled as Bavette in some modern/restaurant contexts

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A Few Other “Not So Common” Steaks You Might Encounter

Below are some lesser-known cuts sometimes seen on specialty menus or at artisan butchers:

1. Bavette:
   • USA: Often used synonymously with flank or sirloin flap, but “Bavette” is increasingly used in upscale or French-inspired contexts.
   • UK: Can be seen as “Bavette” or sold simply as flank steak.
   • Australia: Becoming more common to see “Bavette” in higher-end restaurants; traditionally just sold as flank.
2. Flat Iron Steak:
   • Formed by trimming away the thick sinew from the top blade muscle in the chuck. It’s increasingly popular due to its tenderness when properly cut. (I had one of these on a Amtrak train in 2024 and very tasty!)
3. Denver Steak:
   • A relatively new marketing term taken from the chuck primal. It’s tender but still somewhat uncommon at retail.
4. Tri-Tip Steak:
   • More popular on the U.S. West Coast (and sometimes in barbecue culture). In the UK and Australia, it may be sold simply as part of the rump or labeled “Tri-Tip” in specialty shops.
5. Sirloin Flap (aka “Sirloin Bavette”):
   • A flavorful cut from the bottom sirloin, sometimes confused with flank. It may appear on menus as “Bavette” steak, particularly in French bistros.

Beef Ribs

Below is a comparative Beef Ribs reference table in the same format (with USA, UK, and Australia along the top). Beef rib nomenclature can be confusing because different regions break down the carcass differently and use overlapping terms. This table covers the most common retail rib cuts and their usual names.

Cut	USA	UK	Australia
Short Ribs	Short Ribs (commonly “English Cut” or “Flanken Cut”); from the chuck or plate	Short Ribs or Jacob’s Ladder (especially in restaurants)	Short Ribs (often plate or chuck ribs; sometimes called “Jacob’s Ladder” in high-end venues)
Back Ribs	Back Ribs (a.k.a. “Beef Back Ribs”)	Back Ribs	Back Ribs
Plate Ribs	Plate Short Ribs or Dino Ribs (large, meaty ribs cut from the plate)	Usually included under Short Ribs / Jacob’s Ladder; specific “Plate” term is less common	Often just Short Ribs or sometimes labeled Plate Ribs or “Dino Ribs” in BBQ contexts
Beef Spare Ribs	Term sometimes used interchangeably for trimmed beef back ribs or short ribs	Seldom labeled “Beef Spare Ribs” (the phrase “spare ribs” more commonly used for pork)	Can appear as Beef Spare Ribs, typically from the meaty portion of short/back ribs
Chuck Ribs	Chuck Short Ribs (part of the chuck primal)	Typically sold as part of Short Ribs	Often called Chuck Ribs if specifically portioned from that primal

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Additional Notes & Variations

1. English vs. Flanken Cut (Short Ribs)
   • English Cut: Ribs are cut parallel to the bone, resulting in a thick piece of meat sitting on top of (and between) the bones.
   • Flanken Cut: Ribs are cut across the bone (common in Korean-style “galbi” marinades), resulting in thin strips with multiple small cross-sections of bone.
2. Jacob’s Ladder
   • A UK (and sometimes Australian restaurant) term for a rack of short ribs, often braised or slow-cooked.
3. “Dino Ribs”
   • A U.S. barbecue term for extra-large short ribs from the plate primal. They have a substantial amount of meat left on the bone, creating a “dinosaur-sized” appearance.
4. Beef Spare Ribs
   • More of a general descriptor in some regions (especially in Australia) for well-trimmed but meaty ribs. In the UK, “spare ribs” most often refers to pork.
5. Chuck vs. Plate Ribs
   • Chuck Short Ribs come from the front section (chuck primal), while Plate Short Ribs come from the lower portion (plate primal). Both can be labeled simply as “short ribs” at retail unless a butcher or packaging specifically identifies them.

The Beef Chuck

Below is a reference table for common Chuck primal sub-cuts in the United States, the United Kingdom, and Australia. Because butchery practices vary significantly across regions (and even individual butchers), you’ll find some overlap and differing names for similar cuts. The table aims to capture the most recognized or retail-available terminology in each locale.

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Chuck Primal Cuts Reference

Sub-Cut	USA	UK	Australia
Chuck Roast(bone-in or boneless)Common variants: 7-Bone Roast, Blade Roast, Arm Roast	Often sold simply as Chuck Roast (bone-in or boneless). Sub-variants include:• 7-Bone Chuck Roast• Arm Chuck Roast• Blade Chuck Roast	Often sold as part of “Chuck & Blade” or labeled Braising Steak (when boned/portioned). Larger bone-in roasts are less common in UK retail.	Typically labeled Chuck Roast or simply “Chuck” for bone-in.Boneless is often sold as Blade Roast or Shoulder Roast.
Chuck Eye Roast and Chuck Eye Steak	Chuck Eye Roast (a smaller roast from the rib end of the chuck).Chuck Eye Steak sometimes called “Poor Man’s Ribeye”	Not commonly isolated under “Chuck Eye.” Might be included in generic Chuck Steak or sold as part of braising steak.	Typically grouped under Chuck Steak. Specialty butchers may label a portion as Chuck Eye but it’s not widely differentiated.
Top Blade Steak(Flat Iron Steak if seam removed)	Top Blade Steak (with central seam intact).Flat Iron Steak (when fully trimmed of connective tissue).	Often called Feather Blade Steak or simply “Top Blade.”Flat Iron is increasingly recognized in modern or gourmet butchers.	Commonly known as Oyster Blade Steak (with seam).When fully trimmed, sold as Flat Iron Steak in specialty/restaurant contexts.
Denver Steak(from under the shoulder blade)	Denver Steak – a newer, marketed cut from the underblade (chuck roll).	Rarely recognized as a separate retail cut; may be sold under generic Chuck Steak or occasionally labeled “Denver Steak” in niche/modern butchers.	Similarly uncommon; often just grouped under Chuck or Blade steak. Some premium butchers may label it Denver.
Cross Rib Roast(aka “Shoulder Roast” or “Boston Cut”)	Cross Rib Roast (despite “rib” in the name, this is from the chuck). Sometimes also called Shoulder Roast or “Boston Cut.”	Typically rolled into generic Shoulder/Braising Roast or Neck & Clod. Rarely singled out as “Cross Rib.”	Often Bolar Blade Roast is the closest equivalent (from the shoulder clod). “Cross Rib” is not a common retail name.
Shoulder Clod / Clod Heart	Shoulder Clod or Clod Heart (used for roasts or ground beef)	Largely included in Shoulder/Braising cuts; not typically sold separately by this name.	Often referred to as part of the Bolar Blade sub-primal. You’ll see Bolar Roast in Aussie butchers.
Mock Tender(sometimes “Scotch Tender”)	Mock Tender Roast (shaped like a small tenderloin but tougher). Commonly used for stew or slow-cooking.	Not commonly isolated or labeled as “Mock Tender.” Often just part of the diced/braising steak.	Similar to the UK; usually part of generic Chuck / Blade for stews. Scotch Tender is seldom seen retail but recognized in some references.

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Key Regional Differences & Notes

1. Bone-In vs. Boneless Chuck:
   • In the U.S., it’s common to see specific bone-in 7-Bone Roast or Arm Chuck Roast labels.
   • In the UK and Australia, bone-in chuck is less commonly found at supermarkets; most often, it’s boned out and sold as generic “chuck” or “blade” for braising or stewing.
2. Blade/Oyster Blade:
   • In Australia, “Blade” often refers to multiple sub-cuts from the shoulder portion, which can include what the U.S. calls Top Blade (Flat Iron) and sometimes the upper portion near the Bolar Blade.
   • In the UK, “Feather Blade” is the top blade muscle, often braised.
3. Marketing Names:
   • Denver Steak is a relatively new marketing term in the U.S. that hasn’t fully caught on in the UK or Australia.
   • Flat Iron Steak gained popularity through restaurant marketing but is still sometimes just labeled as top blade or oyster blade in groceries.
4. Bolar Blade Roast (Australia):
   • A specific portion of the shoulder (sometimes conflated with the cross rib or shoulder clod). It’s commonly sold as a leaner roasting cut in Australia, whereas in the U.S. that same muscle might be used for roasts or ground beef without specific labeling.