All You Need To Know About The Steaks and How Beef is Cut Around the World

BBQ producer Weber has a introduction to the various kinds of steak cuts common in North America and different ways countries around the world cut and name beef.

On Wikipedia there are a handful of diagrams that show how countries like Brazil, France and England cut their beef.

via Weber, Wikipedia




Photograph by Weber


This is the classic steak house steak that features both a strip steak and filet mignon, separated by a bone. [source]




Photograph by Weber


A T-bone is just like a porterhouse except the piece of filet mignon is not as big, because this steak is cut a little farther forward on the animal. [source]


Flat Iron


Photograph by Weber


The flat iron is nestled into a tender area of the shoulder, so it’s an exception to the rule that shoulder steaks are always tough. Plus it’s cheap. [source]


Filet Mignon


Photograph by Weber


Pricey and velvety soft, filet mignons make a nice splurge for special guests, though it’s really the tenderness you are buying. [source]


Bone-In Rib Eye


Photograph by Weber


This incredibly tender and succulent steak includes an actual rib, which adds even more flavor. [source]




Photograph by Weber


A New York strip is a relatively lean cut with a firmer texture than a rib eye or filet mignon, but the flavor is great. [source]


Rib Eye


Photograph by Weber


A rib eye steak’s abundant internal fat melting into the meat creates one of the juiciest steak-eating experiences imaginable. [source]




Photograph by Weber


You can quickly spot this steak by its flat oval shape and its long, clearly defined grain. Minimize the chewy effect of the grain by slicing across it. [source]




Photograph by Weber


Each animal has only one hanger steak, weighing in at about 2 pounds. The beefy flavor is enormous, but a tendon runs down the center of each one, so cut that out before grilling. [source]




Photograph by Weber


Like the flank steak, the coarsely grained skirt steak is cut from the chest area of the animal, so “chewiness” is an issue, but the taste is fabulous. [source]


Top Sirloin


Photograph by Weber


This flat, firmly grained steak brings kabobs quickly to mind because it’s so easy to cut it into solid cubes. [source]




Photograph by Weber


A tri-tip is taken from the sirloin area. It’s not so much a steak as it is a skinny roast, but you can grill it like a thick steak. Just don’t overcook it. [source]


US Beef Cuts





British Beef Cuts





Brazilian Beef Cuts


Diagram by MarioM




French Beef Cuts


Diagram by Pethrus


Basses côtes (1) Côtes, entrecôtes (2) Faux-filet (3) Filet (4) Rumsteck (5) Rond de gîte (6) Tende de tranche ; poire, merlan (7) Gîte à la noix (8) Araignée (9) Plat de tranche, rond de tranche, mouvant (10) Bavette d’aloyau (11) Hampe (12) Onglet (13) Aiguillette baronne (14) Bavette de flanchet (15) Plat de côtes (16) Macreuse à bifteck (17) Paleron (18) Jumeau à bifteck (19) Jumeau à pot-au-feu (20) Macreuse à pot-au-feu (21) Queue (22) Gîte (23) Flanchet (24) Tendron, milieu de poitrine (25) Gros bout de poitrine (26) Collier (27) Plat de joue (28) Langue (29)



Turkish Beef Cuts


Diagram by Gigillo83




Dutch Beef Cuts


Diagram by Gigillo83




Portuguese Beef Cus


Diagram by MarioM

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