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FOR THE U.S.A.

AND OTHER COUNTRIES TARGETED BY


THE U.S. MEAT EXPORT FEDERATION

Nelson Huerta-Leidenz - USMEF, TECHNICAL SERVICES, LATIN AMERICA

INTRODUCTION
Dear professionals, meat inspectors and other government officials, US meat importers and
exporters, distributors, wholesalers, retailers, entrepreneurs, academicians, chefs and managers
of the different sectors of the Latin American meat industry,
To a great extent, this guide was written in response to a growing number of governments and
importing companies that now demand the use of the local language to describe the official
or traditional name of the product on the label. In Latin America, Mexico and Chile are good
examples of this trend. A major challenge confronts US exporters due to the urgent need to keep
up to date with changing governmental requirements.
When putting together this guide, the decision was made to go beyond the equivalent terms of
the main US beef cuts for Mexico, Central America, Panama and the Dominican Republic used
in the 7th bilingual edition of the Meat Buyers Guide published by the North American Meat
Processors (NAMP, 2011); and to include the names of other countries in the Americas, Asia,
Europe, Oceania, and the Arab world.

This guide is the result of an extensive bibliographical search of written and electronic media,
as well as the gathering and updating of different worldwide sources, led by Dr. Nelson Huerta
Leidenz (USMEFs Technical Services Director for Latin America). Most of the names of US primals
and subprimals followed the denomination and codification found in the USDAs Institutional
Meat Purchase Specifications in English (USDA-AMS, undated).
However, given the variations within and among countries for the nomenclature and preparation
styles of cuts, we would like to qualify that the glossary contained in this publication does not
attempt to provide and is far from institutionalizing anatomical or commercial equivalents.
On the contrary, they can help for what they are, guidelines for the reader to find out similarities
amoung todays US cuts, with those in other countries where there is, or there may be,
international trade.

How to reference this guide:


Huerta-Leidenz, N. 2013. International nomenclature guide of beef cuts for the U.S.A. and other
countries targeted by the U.S. Meat Export Federation. pp 20. U.S. Meat Export Federation, Denver, CO.
Copyright 2013 by U.S. Meat Export Federation
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in
any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written
permission of the copyright owner.
Graphic design: Sylvia Basaldua/Luis Antonio Placencia. Text revision: Laura Leal. Printed in Mexico by Litografia Gil
(30,000 copies).

Chad Russell
Regional Director
Mexico, Central America and Dominican Republic
U.S. Meat Export Federation

FOREWORD
Worldwide, the meat industry still faces a lack of agreement on the standardization of terms or
codes in order to define and describe meat products and, thus, to save on costs of international trade
transactions.

Historically and culturally, synonyms for meat cuts are common among different meat jargons in
different counties, states, or geographical regions around the world. The equivalence relationships
(Michel, 1997) among names of cuts in a given language as anatomical/common term pairs, generic/
trade name pairs or popular/technical term pairs create a problem for meat traders. Needless to say,
globalization has complicated the multiplicity of terms used in international meat trade, because
more and more countries are requiring that labels for meat products from the United States be
printed in the language of the country of destination. As this requirement occurs more frequently, it
poses a much greater challenge for US exporters to keep abreast with the changing regulations.
The English language can no longer be considered the universal language to describe meat products;
however, its influence in the commercial language of meat trade has been acknowledged and
adopted in traditional exporting-importing countries such as: Argentina to the United Kingdom, or
the United States to Mexico. The US Meat Export Federation, aware of this reality, at the end of the
nineties with the help of government and private parties published the International Meat Manual
in English, Japanese, Korean, Mandarin Chinese and Spanish (USMEFa, undated). Additionally,
globalization is forcing US meat exporters to become more acquainted with the multiple foreign
terms to describe their products and to have continuous access to the marketplace while meeting
the labeling regulations.
Recently, our corporate office in Denver made available on-line the USMEF Bilingual Labeling Guide
in English for exporters (USMEFb, undated). Its goal is to minimize technical regulatory errors by
providing the names of the most commonly exported meat cuts/products along their translations
and examples of labels and labeling requirements for products going to countries with a bilingual
label requirement.
Historically, initiatives in the preparation and publication of glossaries are varied and are accessed
on different web sites, but many of them lack validation. In USMEF, for mainly marketing purposes,
I supported the initiative of Mr. Homero Recio (former USMEF V.P for the Western Hemisphere) by
validating in some countries of Latin America his information on local beef cut names and to publish
the first USMEF Glossary of Beef Cuts for Latin America in a brochure containing equivalents in

nomenclature for 18 US cuts in 14 Latin American countries (USMEFc, undated). Subsequently, the
Latin America Glossary was the foundation for the proposal made by Ricardo Vernazza Paganini
(former USMEF Director for Central and South America) and myself to come up with fancy
names terms in Spanish for the new value cuts developed by the NCBA through its Research and
Development Ranch (NCBA, 2005) as a marketing effort in Spanish-speaking markets.
This Guide includes the listing of 42-52 US cuts with its equivalent names for more than
35 different countries in Latin America, Europe, Asia, the Arab World and Oceania. It must be noted
that Canada was not included in the tables, because its beef cuts names are practically identical to
those in the United States. Also, the suggested fancy names for new value cuts are collected in the
last table to facilitate their marketing throughout Latin America where they are little known.
This newest project is the result of a never-ending endeavor, especially as the US beef industry
further penetrates the global market, and is discovering differences among cut styles to be able to
establish the corresponding equivalent terms.

I hope you will find it useful!

Nelson Huerta Leidenz

ACKNOWLEDGMENTS
Much of the information gathered in this Guide corresponds to a personal hobby, which grew out of
curiosity to get to know the fascinating multinational lexicon of meat cuts. Through searches of the
Internet, limited bibliography, empirical catalogues (including those with a limited scientific- technical
foundation), and above all market visits I was able to validate terms found in formal literature.
However, this work would have not been possible without the contribution of several colleagues and
many friends in the meat industry who live or work in many of the markets covered in this Guide.
In the creation of this publication, the author wishes to acknowledge the support of the following
colleagues at the US Meat Export Federation and other institutions, particularly:

Cesar Ayala (Food Protection Section,


Ministry of Health, Panama City, Panama)
Paul Clayton (USMEF, Denver)
Cheyenne Dixon (USMEF, Denver)
Ignacio Amador Gomez (FEDEGAN, Colombia)
Joel Haggard (USMEF, Hong Kong)
Dan Halstrom (USMEF, Denver)
Susumu Harada (USMEF, Japan)
Jessica Julca (USMEF South America)

Lina Kanaan (Agri Marketing Intl, Lebanon)


Galina Kochubeeva (USMEF, Moscow & the CIS)
Jong R. Lee (USMEF, Korea)
Ming Liang (USMEF, Shanghai)
Guillermo Rios (Zulia State University, Venezuela
/RIGO Consultants, Panama)
Alex Sun (USMEF, Taiwan)
Alejandra Valdez (USMEF, Mexico)

SOURCES CONSULTED
AUS-MEAT. 2006. Handbook of Australian Meat 7th Edition. Available at: http://www.ausmeat.com.au/custom
content/cdrom/Handbook-7th-edition/English/910F3766-F68A-11DA-AA4B-000A95D14B6E.html.

Accessed on: Sept. 5, 2013.
CARULLA. Undated. Gua Prctica de Carnes (Practical Meat Guide). Brochure put together by Carulla Vivero S.A.

Bogot, Colombia.
Central Romana Corp. 2002. Metodologa y Procesamiento de Carne de Res (Beef Methodology and Processing).

Dpto. de Tcnica y Control de Calidad. Divisin Agrocarne. Higueral, La Romana. Dominican Republic.
CORFOGA. Undated. Cortes de Carne en Costa Rica (Costa Rican Meat Cuts). Boletin No. 1. Corporacin Ganadera.

Trptico elaborado en colaboracin con la Escuela de Zootecnia de la Universidad de Costa Rica. Costa Rica.
Delprato. I. O. 1971. Componentes steo-musculares de cortes que se practican en reses vacunas (Bone and Muscle

Components Obtained from Beef Carcasses). Direccin de Inspeccin de Productos, Subproductos y Derivados

de Origen Animal, Servicio Nacional de Sanidad Animal (SENASA), Ministerio de Agricultura y Ganadera,

Repblica Argentina, Bs. As., 64 pag. www.produccion-animal.com.ar Available at: http://www.produccion
animal.com.ar/informacion_tecnica/carne_y_subproductos/54componentes_osteomusculares_de_cortes.pdf.

Accessed on: Sept. 1, 2013.
Gasque Gomez, R. 2008. Canales y cortes del bovino (The Beef Carcass and its Cuts). Captulo 2. Enciclopedia

Bovina.1. Ed. Facultad de Medicina Veterinaria y Zootecnia. Universidad Nacional Autnoma de Mxico.

Ciudad Universitaria. Mxico, D.F.
Gmez-Perna, O.G. 2010. Nuestra Carne. Origen, Cualidades, y Culinaria de la Carne Bovina Venezolana (Our Meat

Origin, Characteristics and Cooking of Venezuelan Beef). p. 272-273. Ediciones Grupo TEI: Caracas, Venezuela.
Guapor. Diccionario de Cortes Bovinos (Dictionary of Beef Cuts). Available at: http://www.guapore.com/cortes
dicionario.htm Accessed on: Sept. 4, 2013.
IMPS. Undated. Institutional Meat Purchase Specifications. Agricultural Marketing Service. U.S. Department of

Agriculture. Washington D.C. Available at: http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=

STELDEV3003281 Accessed on: August 5, 2013.

INAC. Undated. Guide de Cortes Bovinos para Abasto (Beef Cuts Guide). Instituto Nacional de Carnes. pp 107.

Montevideo, Uruguay. www.inac.gub.uy
INAC. Undated. Guide de Cortes de Carnes Bovina y Ovina (Handbook of Uruguayan Meat). Instituto Nacional de

Carnes. pp 108. Montevideo, Uruguay. www.inac.gub.uy
Jones, S. L., Burson, D. E., & Calkins, C. R. 2001. Bovine myology and muscle profiling. Available at: http://bovine.

unl.edu/. Accessed on: Sept. 7, 2013.
Latinoconsult. 1983. Cartilla de Metodologa de Desposte de Cortes Diferenciales (Methodology on How to Break

down Different Cuts) (P.N.U.D.).pp 25. Ministerio de Industria, Comercio y Turismo. Comit Nacional de

Carnes. Bolivia.
Marchese, P. Undated. Los cortes de carne vacuna. (Beef Cuts). At: Los sitios de la Cocina de Pasqualino Marchese

(Los Cortes). Available at: http://www.pasqualinonet.com.ar/los_cortes.htm Accessed on: Aug. 25, 2013.
MHR Viandes Meat. Undated.2005. International Meat Dictionary (9 Languages). MHR beef Dictionary-Carcasses
meat cuts-offal. Available at: http://www.proz.com/translation-glossary-post/Arabic-to-English/6219:

Accessed on: Sept. 4, 2013.
Michel, D. 1997. Appendix B: Taxonomy of Subject Relationships. In: ALA. American Library Association. ALCTS.

Association for Library Collections & Technical Services. Final Report to the ALCTS/CCS Subject Analysis

Committee. Subcommittee on Subject Relationships/Reference Structures. Available at: http://www.ala.

org/ala/alctscontent/catalogingsection/catcommittees/subjectanalysis/subjectrelations/finalreport.htm

Accessed on: Sept. 4, 2013.
NAMP. 2011. The meat buyers guide - Gua para compradores de carne. Sect. beef/carne de res. (7th. ed.) North

American Meat Processors Assoc. Reston, VA.
NCBA. 2005. Cortes Americanos Modernos: Cortes Novedosos para el Consumidor Nuevo. National Cattlemens

Beef Association. Desarrollado por el R&D Ranch de la NCBA. Consejo de Ganaderos (CBB) y la Asociacin

Nacional de Productores Estadounidenses de Carne (NCBA). www.beef.org
OFIVAL. Catalogue d coupe de Viande. Available at: http://www.interviandes.com/interviandes/decoupe/NomFra.

html Accessed on: Sept. 1, 2013.
Quiroga Tapias, G. 2004. Calidad y cortes de la canal bovina para el mercado interno y exigencias internacionales

[Quality and cuts of the beef carcass for the domestic (Colombia) and international requirements].

Seminario Nacional de Actualizacin en Sanidad y Produccin bovina. Gobernacin de Cundinamarca.

Secretaria de Agricultura y Desarrollo Rural. Bogot, Colombia. Available at: http://www.cundinamarca.

gov.co/cundinamarca/archivos/FILE_EVENTOSENTI/FILE_EVENTOSENTI10632.pdf Accessed on July. 2, 2013.
Salazar Ch., R. Undated. Nombres de Cortes de Carne en Ganado Bovino-Ecuador y Otros Pases (Names of Beef

Cuts in Ecuador and Other Countries). Industria Agrop. Ecuatoriana. S.A (AGROPESA)-SUPERMAXI.
Secretariat for Agriculture, Livestock, Fisheries and Food. Undated. Glossary of Main Export Cuts from Argentina.

www.sagpya.gov.ar Available at: http://64.76.123.202/site/ganaderia/bovinos/02-Informaci%C3%B3n%20

Sectorial/04=Nomencladores%20Bovinos/_archivos/000000%20Presentaci%C3%B3n%20Glosario

%20de%20Cortes%20Bovinos,%20Porcinos%20y%20Ovinos.pdf. Accessed on: Jul. 4, 2013.
Swatland, H.J. 2000. Meat Cuts and Muscle Foods. Nottingham University Press, Nottingham, UK.
Tate, N. O. 1973. Cortes de Carne de Res y sus Usos (Beef Cuts and their Uses). Servicio de Extensin Agrcola.

Colegio de Cs. Agrcolas. Recinto de Mayagez. U. de Puerto Rico. Puerto Rico.
USDA-AMS. Undated. Cuts listed in the FTA Chile-USA. Agricultural Marketing Service. U.S. Department of

Agriculture. Available at: http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5099254.

Accessed on: Aug. 15, 2013.
USMEFa. Undated. International Meat Guide. U.S. Meat Export Federation Available on: http://www.usmef.org/

export-resources/intl-innovative-cuts/intl-meat-guide/ Accessed on: Ago. 15, 2013
USMEFb. Undated. USMEF Bilingual Labeling Guide. U.S. Meat Export Federation Available at: https://www.usmef.

org/downloads/Bilingual-LabelingGuide-09-04-13.pdf Accessed on: Aug. 15, 2013.
USMEFc. Undated. Glosario. Glossary. Latinoamrica/USA. Vacuno-Beef. U.S. Meat Export Federation. www.usmef.

org.mx
Yakoo, M., Araujo, F. Sainz, R. and Rocha, G. 1998. Comparao entre cortes comerciais de carne bovina no Brasil,

Austrlia e nos Estados Unidos (Comparison among commercial beef cuts in Brazil, Australia and the United

States). Beef Point. Available at: http://www.beefpoint.com.br/radares-tecnicos/qualidade-da-carne/

comparacao-entre-cortes-comerciais-de-carne-bovina-no-brasil-australia-e-nos-estados-unidos-7115/

Accessed on: May 4, 2013.

SIRLOIN CAP

STRIP LOIN

TENDERLOIN

RIBEYE ROLL

CHUCK ROLL

TOP BLADE

NAMP 184D
NAMP 175
NAMP 189
NAMP 112
NAMP 116A

CENTER CUT SIRLOIN

NAMP 114D

MOCK TENDER

NAMP 184B

EYE OF ROUND

SHOULDER CLOD

NAMP 171C

INSIDE ROUND

KNUCKLE

TRI TIP

FLANK

NAMP 171B
NAMP 167
NAMP 185C
NAMP 193

SHANK
NAMP 117

NAMP 114

BRISKET

NAMP 168

OUTSIDE ROUND

NAMP 116B

NAMP 120

SHORT RIBS
NAMP 123A

THE MOST COMMON U.S. BEEF CUTS AND


THEIR COUNTERPARTS IN LATIN AMERICAN COUNTRIES

U.S.A. a

10

IMPS NUMBER
102

FOREQUARTER
BONELESS CUTS
Hump
116I
Neck Roast
Chuck Cover boneless (Butchers Roast) Subscapularis 116A*
116A
Chuck Roll
116D
Chuck Eye Roll boneless
116B
Chuck (Mock) Tender
116E
Under Blade boneless
114D
Top Blade
114
Shoulder Clod
120
Brisket
Foreshank boneless
Rose Meat (Elephant Ear)
Flank
193
Flank Steak
140
Hanging Tender (diaphragm pillars)
121C
Outside Skirt (diaphragm)
121D
Inside Skirt
112A
Ribeye (lip on) Roll
BONE-IN CUTS
113
Chuck, Square Chuck
109, 109E
Rib, bone-in Ribeye Roll
121
Short Plate/Ribs
123
Short Ribs
124
Back Ribs
130
Short Ribs (from Chuck)
117
Bone-in Foreshank
155
HINDQUARTER
BONELESS CUTS
180
Strip Loin
184
Top Sirloin Butt/Rump
185C
Tri-tip
189
Tenderloin
184D
Top Sirloin Cap (Rump Steak or Coulotte)
170
Gooseneck
Boneless Bottom Sirloin Butt
Bottom (Outside) Round/Flat
Top (Inside) Round
Eye of Round
Heel of Round
Knuckle (Sirloin Tip)
Hind Shank
Bottom Sirloin Butt Flap (thin Flank)
BONE-IN CUTS
Bone in Hindshank
Bone in Strip Steak
Bone in Tenderloin

185
171B
168
171C
171F
167A
157
185A
157
1179
188

COSTA RICA

CUBA

EL SALVADOR

GUATEMALA

HONDURAS

MEXICO

NICARAGUA

PUERTO RICO

PANAMA
REPUBLIC

DOMINICAN
REPUBLIC

CUARTO DELANTERO

CUARTO DELANTERO

CUARTO DELANTERO

CUARTO DELANTERO

CUARTO DELANTERO

CUARTO DELANTERO

CUARTO DELANTERO

CUARTO DELANTERO

CUARTO DELANTERO

CUARTO DELANTERO

Morro
Cogote/Pescuezo/Quititea

Giba/Joroba

Giba/Joroba
Yugo

Giba/Joroba
Pescuezo/Rosun Colorado

Giba/Joroba
Cogote/Pescuezo

Giba/Joroba
Pescuezo

Morro

Giba
Carne de Pescuezo

Giba/Joroba
Cogote

Giba/Joroba

Lomo de Aguja/Quititea

Bistec de res

Solomo/Posta de Gallina

Marranito/Tasbal

Cogote/Quititea

Posta de Yugo

Aguja

Costilln

Chuck/Carne No. 7

Cachito

Cachito/Aleta del Centro

Cachito/Filete Agudo

Paleta Pequea

Lechn de Espalda

Lomo de Paleta

Bochito/Filete Mign

Posta de Gallina
Posta de Paleta
Pecho/Posta de Pecho
Carac/Posta Ratn Delantero

Paleta
Pecho
Pata Delantera sin hueso

Lomo Rayado
Paleta
Pecho/Falda (Ropa Vieja)
Jarrete sin hueso

Trasera de Cecina
Flank Steak
Lomo (Centro) de Entraa
Fajita Trasera
Cecina
Lomo Grande

Falda/Barriga
Bistec de Costado

Falda
Abanico

California
Paleta/Rampuchola
Pecho de Almendra/Pecho corriente
Garrn Delantero sin hueso
Sobrebarriga
Falda
Pulpa

Falda/Barriga
Sobre Lomo/Asado de Costilla

Entraa
Falda
Lomo de Costilln

Falda
Grillada/Lomo/FM

Lomo Grande con hueso


Costilla Alta
Costillas Altas
Costillas
Costillas
Ratn Delantero con hueso
CUARTO TRASERO

Sobre Lomo/Asado de Costilla con hueso


Costillar
Costillas Cortas
Costillas
Costillas
Pata Delantera con hueso
CUARTO TRASERO

Lomo de Costilln con hueso


Costillar
Costilla de res
Costilla de res
Costilla de res
Jarrete Delantero con hueso
CUARTO TRASERO

Grillada/Lomo/FM con hueso


Costillar
Costilla
Costilla
Costilla
Osobuco
CUARTO TRASERO

Trasera de Lomo
Cabeza de Lomo

Lomillo-Solomo
Solomillo

Filete
Filete
Puyaso/Punta de Saln
Punta Cadera/Rabadilla
Saln Blanco/Mano de Piedra/ Masa Larga/Lechn de mechar/
Caracu
Garrn sin hueso

Lomo de Cinta
Rincn
Punta de Rincn
Filete
Punta de Palomilla
Pulpa Blanca/Lomo Mulato/
Jarretn sin hueso

Roti
Palomilla
Punta de Palomilla
Filete
Tapa
Dobo Largo/Boliche/
Osobuco sin hueso

Saln Blanco
Posta de Pierna
Mano de Piedra
Caracu
Posta de Corona
Posta Ratn

Pulpa Blanca/Palomilla
Pulpa Negra
Lomo Mulato/Redondo
Jarretn
Babilla
Jarrete sin hueso

Dobo Largo
Dobo Blando/Cadera
Boliche
Osobuco
Bola
Osobuco de Pierna

Caracu/Ratn Trasero con hueso Pata Trasera con hueso

Jarrete con hueso

Osobuco

Filete con hueso

Filete con hueso

Filete con hueso

Lomo de Paleta
Corazn de Paleta
Pecho
Ratn Delantero sin hueso

Bistec de Paleta
Pecho
Jarrete Delantero sin hueso

Posta de Paleta/Granuda
Pecho
Gato Delantero sin hueso

Aleta
Posta Paleta
Pecho
Camote Delantero sin hueso

Paleta/Chuleta 7
Pecho
Gatos Menores sin hueso

Cecina
Alipego
Fajitas
Lomo de Entraa
Cecina
Lomo Entero/Delmonico

Falda
Churrasco de Vaco
Bistec de Churrasco
Falda/Ropa Vieja
Falda
Lomo de res

Testira/Falda (Vaco)
Aleta/Tortilla
Entraa
Entraa/Faja
Falda
Lomo Rollizo

Costilla de Falda
Cecina
Falda
Falda/Entraa
Falda
Lomo Grande

Falda
Falda/Toalla
Falda
Falda
Falda
Lomo Grande/Lomo Grueso

Rollo de Diezmillo
Centro de Rollo del Diezmilllo
Juil
Trozo Rosbif debajo Paleta
Bistec de Paleta
Planchuela
Pecho
Chamberete de Primera Mano
Suadero/Fresada
Falda/Aldilla/Bandera
Concha de Falda
Arrachera Gallo
Arrachera Delgada Regular
Falda de Adentro/Interna (Arrachera Inside)
Rollo de Ribeye con cordn

Lomo Entero/Delmonico con hueso


Costillar
Costilla
Costilla
Costilla
Ratn Delantero con hueso
CUARTO TRASERO

Lomo de res con hueso


Costillar
Costilla
Costilla
Costilla
Jarrrete con hueso
CUARTO TRASERO

Lomo Rollizo con hueso


Costillar
Costilla Alta
Costilla
Costilla
Gato Delantero con hueso
CUARTO TRASERO

Lomo Grande con hueso


Costilla Alta
Costillas Altas
Costillas
Costillas
Camote Delantero con hueso
CUARTO TRASERO

Lomo Grande/Lomo Grueso con hueso


Costillar
Costilla (Corta)
Costilla
Costilla
Gato Delantero con hueso
CUARTO TRASERO

Paleta (Espaldilla) corte cuadrado


Chuletn (Espaldar)
Costilla Cargada Completa
Costillas (Agujas) Cortas
Costillas del Chuletn/Ribeye
Costillas Cortas de Espaldilla
Chamberete de Mano con hueso
CUARTO TRASERO

Lomo Ancho
Vuelta de Lomo/Posta de Cuarto
Gallinilla/Cacho de Vuelta de Lomo
Lomito
Punta de Solomo
Solomo/Mano de Piedra/
Posta de Ratn Trasero

Bistec de Rionada
Palomilla

Lomo Pacho
Angelina
Punta/Manita de Cinta
Filete de Lomito (de Aguja)
Puyaso
Posta Pacha/Saln/Posta de moler

Viuda
Rochoy
Manita (Alita) de Rochoy
Lomito
Puyaso/Lomito
Caa/Bolovique/Yamba

Lomo Chato/Lomo Fino


Cabeza de Lomo
Espuela
Filete
Punta de Pierna/Puyaso
Tajo Largo/Mano de Piedra/
Hueso Redondo

Solomo
Posta de Cuarto
Mano de Piedra
Posta de Ratn Trasero
Bolita
Ratn Trasero sin hueso

Churrasco de Cuadril
Bistec de Caada
Boliche
Tipa de Pierna
Sapito/Bistec de Bolla
Jarrete Trasero sin hueso

Posta Pacha
Posta Negra
Saln
Posta de moler
Choquezuela
Gato Trasero sin hueso

Caa
Pieza
Bolovique
Yamba
Badilla
Camote Trasero sin hueso

Tajo Largo/Suegra
Tajo Negro
Mano de Piedra
Hueso Redondo
Bola de Lomo/Cusuco
Sapo sin hueso

Ratn Trasero con hueso

Jarrete con hueso

Gato Trasero con hueso

Camote con hueso

Sapo con hueso

Lomito con hueso

Filete de Lomo con hueso

Filete de Lomito (de Aguja) con hueso Lomito con hueso

Filete con hueso

Cacho de Paleta

* The subscapularis muscle would be derived when converting a 116A Chuck roll to a PSO 3 (see NAMP, 2011).
a Canada was not included in the table because its beef cuts names are very similar to those in the United States.

Filete de Lomo
Churrasco de Cuadril/Boliche/
Tipa de Pierna

Lomo
Aguayn Superior (Gallina)
Empuje
Filete
Tapa de Aguayn
Contracara con Cuete
Empuje/Punta Pulpa Bola/Falda
Contra Cara (Pulpa Blanca)
Cara (Pulpa Negra)
Cuete
Copete (Taln)
Pulpa Bola
Chamberete de Brazo/del Copete (Chamorro)

Chamberete de Brazo con hueso


Bistec Strip Loin (New York) con hueso
Filete Cabrera

Masa Larga
Masa Redonda
Lechn de mechar
Garrn
Babilla
Pata Trasera sin hueso

Filete con hueso

11

THE MOST COMMON U.S. BEEF CUTS AND


THEIR COUNTERPARTS IN LATIN AMERICAN COUNTRIES

U.S.A. a

12

IMPS NUMBER
102
FOREQUARTER
BONELESS CUTS
Hump
116I
Neck Roast
Chuck Cover boneless (Butchers Roast) Subscapularis 116A*
116A
Chuck Roll
116D
Chuck Eye Roll boneless
116B
Chuck (Mock) Tender
116E
Under Blade boneless
114D
Top Blade
114
Shoulder Clod
120
Brisket
Foreshank boneless
Rose Meat (Elephant Ear)
Flank
193
Flank Steak
140
Hanging Tender (diaphragm pillars)
121C
Outside Skirt (diaphragm)
121D
Inside Skirt
112A
Ribeye (lip on) Roll
BONE-IN CUTS
113
Chuck, Square Chuck
109, 109E
Rib, bone-in Ribeye Roll
121
Short Plate/Ribs
123
Short Ribs
124
Back Ribs
130
Short Ribs (from Chuck)
117
Bone-in Foreshank

ARGENTINA

BOLIVIA

BRAZIL

COLOMBIA

CHILE

PARAGUAY

PERU

URUGUAY

VENEZUELA

CUARTO DELANTERO

CUARTO DELANTERO

CUARTO DIANTEIRO

CUARTO DELANTERO

CUARTO DELANTERO (PALETA) CUARTO DELANTERO

CUARTO DELANTERO

CUARTO DELANTERO

CUARTO DELANTERO

CUARTO DELANTERO

Giba
Cogote/Degolladura
Tapa de Paleta
Aguja

Giba
Pescuezo/Cogote

Cupim
Pescoo
Ganhadora
Acm/Aqulha

Giba

Giba/Bola
Cogote/Pescuezo

Filet de Paleta/Chingolo (Lomilllo)

Papeln/Pollito

Marucha
Carnaza de Paleta
Pecho
Brazuelo
Matambre
Vaco
Bife de Vaco
Entraa Gruesa
Entraa Fina
Falsa Entraa
Bife Ancho

Tapa de Paleta
Paleta/Asado de Paleta
Pecho
Osobuco (de Manos)

Giba
Pescuezo
Paleta Anterior
Asado de Aguja
Asado de Aguja
Bistec de Paleta
Centro de Paleta
Asado de Paleta
Asado de Brazuelo/Paleta
Pecho
Osobuco/Choclo Delantero o de Mano
Malaya (Sancochado de Costilla)
Vaco
Bife de Vaco

Giba
Cogote
Tapa de Paleta/Tapa de Aguja
Aguja

Chingolo

Giba/Joroba
Cogote
Asado del Carnicero
Huachalomo/Sobrecostilla
Huachalomo
Choclillo
Sobrecostilla
Punta de Paleta
Posta de Paleta
Tapa Pecho
Lagarto Mano
Malaya
Tapa Barriga
Palanca
Pollo Barriga
Entraa

Giba/Morrillo
Cogote

Chingolo/Palomita de Paleta

Marucha
Azotillo/Pulpa de Paleta
Pecho
Brazuelo
Matambre
Vaco deshuesado
Bife de Vaco

Chuleta Ancha

Giba/Morrillo
Cogote
Lomo de Aguja sin hueso
Lomo de Aguja
Lomo de Aguja
Peixinho
Lomo de Brazo
Paletero Interno
Raquete/Sete
Bife de Paleta en Paletero Externo
Coraao/Miolo da Pleta
Bola de Brazo
Peito/Granito
Pecho
Musculo diantero/Brao e Mao de Vaca Lagarto de Brazo
Fralda
Sobrebarriga
Vazio
Falda/Punta de Falda
Bife do Vazio (Pacu)
Falda
Lombinho
Lomito de Vscera
Entranha Fina/Fraldinha
Entraa
Vazio
Falda Interna
Fil de Costela/Noix de Entrecote
Lomo/Lomo Angosto

Paleta
Codillo
Pecho/Balona
Lagarto Anterior sin hueso/Batata
Sobrebarriga
Falda
Bistec de Vaco/Falda
Falda de Lomito/Falda de Rabo de Lomo
Chamberina/Entraa
Falda
Solomo de Cuerito Grueso/Lomo de Aguja

Paleta

Paleta

Pescoo e acm

Costilla/Tira
Costilla/Tira
Costilla/Tira
Costilla/Tira
Osobuco (de Manos)
CUARTO TRASERO
Chuleta Angosta
Asado de Cadera/Cuadril/Colgadura
Colita de Cuadril/Cabeza de Lomo
Lomito/Filete
Picaa
Tortuga/Asado Cuadrado/Choclo

HINDQUARTER
BONELESS CUTS
Strip Loin
Top Sirloin Butt/Rump
Tri-tip
Tenderloin
Top Sirloin Cap (Rump Steak or Coulotte)
Gooseneck

155

Asado/Costilla
Asado/Costilla
Asado/C ostilla
Asado/Costilla
Brazuelo/Garrn de Mano
CUARTO TRASERO

180
184
185C
189
184D
170

Bife Angosto/Bife de Chorizo


Cuadril
Colita de Cuadril/Palomita/Chingolo de Pierna
Lomo
Tapa de Cuadril
Garrn/Nalga de Afuera/Peceto

Boneless Bottom Sirloin Butt

185

Bottom (Outside) Round/Flat


Top (Inside) Round
Eye of Round
Heel of Round
Knuckle (Sirloin Tip)

171B
168
171C
171F
167A

Nalga de Afuera/Carnaza Cuadrada o de Cola


Nalga de Adentro
Peceto
Garrn de Nalga/Tortuguita
Bola de Lomo

Hind Shank
Bottom Sirloin Butt Flap (thin Flank)
BONE-IN CUTS
Bone in Hindshank

157
185A

Bone in Strip Steak


Bone in Tenderloin

Churrasco Redondo/Aguja

Lapi/Vaco/Pollerita/Cacharpa

ECUADOR

Lomo de Aguja

Bife de Paleta
Aguja

Paletero Interno

Segunda

Paletero Externo
Pulpa de Brazo
Pecho
Lagartilllo
Caucara/Falda Dorada
Falda

Paleta
Pecho
Brazuelo
Matambre
Falda

Lomo Vetado

Lomo Ancho

Entraa
Centro de Entraa
Lomo

Entraa Fina
Entraa Gruesa
Bife Ancho

Entraa Fina
Falsa Entraa
Bife Ancho

Paleta
Lomo Vetado con hueso
Asado de Tira
Asado de Tira
Costillas Arqueadas
Aletillas
Osobuco de Mano
CUARTO TRASERO

Cogote/Aguja/Paleteros

Paleta

Costilla
Costilla
Costilla
Costilla
Lagartilllo con hueso
CUARTO TRASERO

Costilla
Costilla

Paleta
Bife Ancho con hueso
Costilla
Asado de Tira

Paleta

Costela e Assado
Costela (Costelinha)
Costela
Costela
Brao e Mao de Vaca
CUARTO TRASEIRO

Paleta
Costillar
Costillar
Costillas
Costillas
Costillas
Osobuco
CUARTO TRASERO

Brazuelo con hueso


CUARTO TRASERO

Chuck Short Ribs


Osobuco/Choclo con hueso
CUARTO TRASERO

Brazuelo con hueso


CUARTO TRASERO

Contrafil/File de Lombo
Alcatra/Grossa
Maminha de Alcatra
Fil/Mignon
Picanha
Lagarto/Coxo Duro/Musculo

Chatas/Lomo Ancho/Lomo Caracha


Cadera
Colita de Cadera
Lomo Fino/Lomo Viche
Punta de Anca
Bota/Muchacho/Lagarto

Lomo Liso
Asiento de Picaa

Lomo de Asado
Cadera/Pajarilla
Colita (Punta) de Cadera/Pajarilla
Lomo Fino
Picaa
Pulpa Blanca/Muchacho/Lagarto

Lomo
Corazn de Cuadril
Colita de Cuadril
Lomito
Picaa
Nalga de Afuera/Peceto/Garrn

Bife Angosto
Asado de Cadera
Colita de Cuadril/Bistec de Cadera
Lomo
Picaa/Tapa de Cuadril
Asado Cuadrado/Pejerrey/Choclo

Bife Angosto/Espinazo con Lomo


Cuadril
Rabillo/Colita de Cuadril
Lomo
Tapa de Cuadril
Cuadrada/Peceto/Garrn

Solomo de Cuerito Delgado


Ganso/Entrecanto
Pollo de res
Lomito/Rabo de Lomo
Punta Trasera/Cantico
Muchacho Cuadrado/Muchacho Redondo/
Lagarto de la Reina

Colita de Cadera/Punta de Pulpa


Redonda/Falda
Pulpa Blanca/Bota
Pulpa Negra
Muchacho/Saln
Rodaja
Pulpa Redonda/Bola de Pierna

Nalga de Afuera/Contrapeceto
Nalga de Adentro
Peceto/Redondo
Garrn
Bola de Lomo

Asado/Cuadrado de Pierna
Tapa
Asado Pejerrey
Choclo/Bistec de Pierna
Bola de Lomo

Cuadrada/Cadera
Nalga de Adentro/Pulpa de Nalga
Peceto/Pulpa Chorizo
Garrn/Tortuguita
Bola de Lomo

Muchacho Cuadrado/Lomo de Pierna


Pulpa Negra/Pulpn
Muchacho Redondo
Lagarto de la Reina
Chocozuela/Pelota

Punta de Picaa
Filete
Punta de Ganso
Ganso/Pollo Ganso/Abastero
Asiento

Asado
Asado

Solomo Abierto

Paleta
Chuleta de res
Costillar
Costillas
Costillas
Costillas
Lagarto con hueso/Ossobuco
CUARTO TRASERO

Coxo Duro/Ch de Fora


Coxo Mole/Coxo de Dentro
Lagarto/Paulista
Garro/Musculo Mole
Patinho/Brochecha

Bota
Centro de Pierna/Bola Negra
Muchacho
Lagarto de Pierna/Pepino
Bola de Pierna

Ganso
Posta Negra
Pollo Ganso
Abastero
Posta Rosada

Garrn de Pata

Asado Cuadrado/Cuadrada/Tronco de S
Bollo/Nalga/Bistec de Tapa
Choclo/Peceto
Tortuga/Tortuguita
Cabeza/Bola de Lomo (Bollo Chico)/
Bollito/Chuquizuela
Osobuco

Musculo Traseiro

Lagarto de Pierna
Falda

Osobuco
Tapa Barriga

Lagarto

Garrn

Osobuco/Choclo
Vaco

Garrn deshuesado

Lagarto Posterior/Batata

157

Garrn Trasero (de Pata) con hueso

Garrn con hueso

Garro Trasero com osso

Lagarto de Pierna con hueso

Osobuco Pierna

Rodaja

Garrn con hueso

Osobuco

Garrn con hueso (Ossobuco)

1179
188

Espinazo con Bife Angosto


Lomo con hueso

Chuleta Angosta
Filete con hueso

Bisteca
Fil/Mignon com osso

Chuleta de res (de Lomo Ancho)


Lomo Fino/Lomo Viche con hueso

Chuleta Lomo Liso


Filete con hueso

Lomo Fino con hueso

Lomito con hueso

Lomo con hueso

Lomo con hueso

Lagarto Posterior/Batata con hueso


(Osobuco)
Chuleta de res
Lomito/Rabo de Lomo con hueso

* The subscapularis muscle would be derived when converting a 116A Chuck roll to a PSO 3 (see NAMP, 2011).
a Canada was not included in the table because its beef cuts names are very similar to those in the United States.

13

THE MOST COMMON U.S. BEEF CUTS AND


THEIR COUNTERPARTS IN EUROPEAN COUNTRIES

U.S.A. a

14

FOREQUARTER
BONELESS CUTS
Hump
Neck Roast
Chuck Cover boneless (Butchers Roast) Subscapularis
Chuck Roll
Chuck Eye Roll boneless
Chuck (Mock) Tender
Under Blade boneless
Top Blade
Shoulder Clod
Brisket
Foreshank boneless
Rose Meat (Elephant Ear)
Flank
Flank Steak
Hanging Tender (diaphragm pillars)
Outside Skirt (diaphragm)
Inside Skirt
Ribeye (lip on) Roll
BONE-IN CUTS
Chuck, Square Chuck
Rib, bone-in Ribeye Roll
Short Plate/Ribs
Short Ribs
Back Ribs
Short Ribs (from Chuck)
Bone-in Foreshank
HINDQUARTER
BONELESS CUTS
Strip Loin
Top Sirloin Butt/Rump
Tri-tip
Tenderloin
Top Sirloin Cap (Rump Steak or Coulotte)
Gooseneck
Boneless Bottom Sirloin Butt
Bottom (Outside) Round/Flat
Top (Inside) Round
Eye of Round
Heel of Round
Knuckle (Sirloin Tip)
Hind Shank
Bottom Sirloin Butt Flap (thin Flank)
BONE-IN CUTS
Bone in Hindshank
Bone in Strip Steak
Bone in Tenderloin

IMPS NUMBER
102

116I
116A*
116A
116D
116B
116E
114D
114
120

193
140
121C
121D
112A
113
109, 109E
121
123
124
130
117
155
180
184
185C
189
184D
170
185
171B
168
171C
171F
167A
157
185A
157
1179
188

GERMANY

SPAIN

FRANCE

ENGLAND

ITALY

PORTUGAL

RUSSIA

RECHTES VODERVIERTEL

CUARTO TRASERO

QUARTIER AVANT

FOREQUARTER

QUARTO ANTERIORE

QUARTO DIANTERO

Halsstck vom Kamm ohne Knochen

Pescuezo sin hueso

Collier sans os

Neck and sticking

Collo senza osso

Cachaao s/osso

Rcken
Roastbeef mit Knochen
Schulter-Fillet/Falsches Filet

Aguja Deshuesada
Entrecot de Segunda
Pez

Train de Ctes
Entrecte seconde
Jumeau de rumsteck/Filet d Epaule

Boneless Chuck/Chuck Roll


Chuck Eye Roll
Chuck Tenderloin

Schiena
Controfiletto secondo
Filleto della Spalla/Girello di spalla

Acem completa sem osso


Ponta do acem (2a)
Agulha

Oberes Schulterstck
Dickes Bugstck/Dicke-Schulter
Brust
Hinterer

Parte Alta de la Paletilla/Llana


Espaldilla
Pecho
Morcillo Delantero

Dessus de palette
Paleron/Boule de macreuse/Pais D Epaule
Poitrine
Jarret Avant

Alletta/Sopraspalla
Copertina di spalla/Spalla alta
Petto
Geretto Anteriore

Coberta da pa
Cheio da pa
Peito sem osso
Chambao dianteiro

Dnnung
Dunne Flanke/Kniekhfleisch
Nierenzapfen
Saumfleisch
Dicker Bauchlappen
Hohe Rippe/Entrecte

Falda
Carne de Falda Magra
Solomillo de Pulmn
Falda Residual/Entrecula
Falda
Lomo/Lomo Alto

Bavette aloyau
Bavette flanchet
Onglet
Hampe
Bavette daloyau
Entrecte

Oyster Blade
Shoulder Clod, boneless
Brisket
Fore Shin
Rose Meat
Thin Flank
Flank Steak
Thick Skirt
Thin Skirt (diafragm)
Skirt
Ribeye (lip on) Roll/Forerib-Cube Roll

Costine di Pancia
Scalfo/Spuntatura di fianchetto
Lombatello
Lombatello sotille
Carne di pancia

Vazia/Aba carregada
Bavetta Oculo de aba
Lombeiro
Pele de fessora
Tira de lombo

Nackenstck

Pescuezo con Aguja

Collier basses ctes

Collo con sottospalla

Acem completa com osso

Federstck

Costillar

Cte Plate

Lange Rippe (8 Rippen)


Kurze Rippe (5 Rippen)
Erste Beinscheibe
RECHTES HINTERVIERTEL

Falda 8 costillas
Pecho 5 costillas
Jarette Morcillo Delantero con hueso
CUARTO TRASERO

Plat 8 ctes
Plat 5 ctes
Jarret-gte avant
QUARTIER ARRIRE

Chuck, bone-in
Bone-in Ribeye Roll
Short Plate
Short Ribs
Back Ribs
Chuck Short Ribs
Fore Shin, bone-in
HINDQUARTER

8 costine di pancia
5 costine di pancia
Parte inferiore della noce e della spalla girello anteriore
QUARTO POSTERIORE

Aba 8 costelas
Costelas do peito alto c/5 costelas
Diantero de chambao
QUARTO TRASEIRO

Nierst mit Huft


Hauptstck vom Rumpsteak/Huft/Herz der Huefte
Weises Stck/Hftspitze
Filet
Hftdeckel
Unterschale mit Lappen

Lomo Bajo con cordn


Corazn de Cadera
Rabillo de Cadera
Solomillo
Tapilla
Contratapa/Redondo/Jarrete

Faux filet avec chanette


Noix (couer) de Rumstek/Culotte
Aiguillette rumsteak
Filet avec chanette
Aiguillette baronne
Semelle

Strip Loin/Sirloin Strip


Rump/Top Sirloin Butt
Tail (Point) of the Rump/Rump Skirt
Tenderloin chain-on
Cap of Rump
Silverside

Lombata
Cuore dello scamone/Fiore
Pezzo Bianco/Punta di scamone
Filetto con catena
Coperchio dello scamone
Magatello con orecchio

Vazio com cordao


Coraao de alcatra
Folha de alcatra
Lombo c/cordao
Posta da coxa/Ponta de alcatra
Coxa

Untersplte
Eckstck Ganz/Oberschale
Runder Mocken/Seemerolle
Rosenstck/Brattensfleisch/Unterschalle/
Kniekehlfleischt
Runde Nus/Kugel
Schenkel

Contratapa
Tapa
Redondo
Morcillo Jarrete/Culata de Contra

Outside Flat
Top Side
Eye of Round
Silverside Heel

Pezzo di Mezzo
Fessa interra/Anca
Magatello
Rosetta/Rotola di coscia/Parte tra musculi e girello

Cha de Fora
Cha de dentro/Pojadouro com coberta
Ganso redondo
Nervos do ganso

Babilla
Morcillo Posterior - Jarrete

Tranche Carre
Tende de Tranche/Coin Entier
Pice Ronde/Oreille/Rond de gte
Fauxe Jarret/Nerveux de gite/
Epais du Jnaset
Ronde de Longe/Tranche grasse
Jarret ou Gite Arrire

Thick Flank/Knuckle
Hind Shin
Thin Flank

Noce Rotonda
Geretto Posteriore

Rabadilha
Chambao de perna

Haxe mit Knochen

Morcillo Posterior/Jarrete con hueso

Jarret avec os

Hindshank bone in

Geretto Posteriore con osso

Jarrete c/osso

,
( )

* The subscapularis muscle would be derived when converting a 116A Chuck roll to a PSO 3 (see NAMP, 2011).
a Canada was not included in the table because its beef cuts names are very similar to those in the United States.

Solomillo con hueso

Piancostado



,


, ,
,
,







,
, ,









,






15

U.S.A. a

ARAB WORLD
IMPS NUMBER

FOREQUARTER
102
BONELESS CUTS
Hump

Neck Roast

116I
Chuck Cover boneless (Butchers Roast) Subscapularis 116A*

Chuck Roll

116A
Chuck Eye Roll boneless
)" " (
116D
Chuck (Mock) Tender
) (
116B
Under Blade boneless
116E
) " " (
Top Blade
114D
) " " (
Shoulder Clod
114
" "
Brisket
120
)"" (
Fore Shank boneless
""
Rose Meat (Elephant Ear)

Flank
)"" (
Flank Steak
193
)"" (
Hanging Tender (diaphragm pillars)
140
)"" (
Outside Skirt (diaphragm)
121C
) (
Inside Skirt
121D

Ribeye (lip on) Roll
112, 112A
)" " (
BONE-IN CUTS
Chuck, Square Chuck
113
)"" (
Rib, bone-in Ribeye Roll
109, 109E
)" " (
Beef OP Rib 107
107
)" " (
Bone-in Foreshank
117
""
Brisket Short (Navel) Plate, bone-in
121
" "
-
16 Beef Short Plate/Pastrami Plate
Beef Short Plate/Karubi Plate
" "-
Short Ribs
123
)" " (
Beef Boneless Short Ribs
123D
)" " (
Back Rib (s)
124
)" " (
Beef Rib Finger
124A

Short Ribs (from Chuck)
130
)" " (
Beef Chuck Flap
)" " (
Beef Chuck Flat Rib
)" " (
Beef Chuck Eye Log
)" " (
HINDQUARTER

155
BONELESS CUT
Beef Short Loin
174
)" " (
Beef Striploin
175
)" " (
Strip Loin
180
)" " (
Rump/Top Sirloin Butt
184
" "/ " "
Tri-tip

185C
Tenderloin
189
" ""
Top Sirloin Cap (Rump Steak or Coulotte)
184D
" "/
Gooseneck
) (
170
Boneless Bottom Sirloin Butt
""
185
Bottom (Outside) Round
) (
171B
Top (Inside) Round
) (
169
Eye of Round

171C
Heel of Round

171F
Knuckle (Sirloin Tip)

167
Hind Shank
""
157
Bottom Sirloin Butt Flap (thin Flank)
" "
185A
BONE-IN CUTS
Bone in Hindshank
""
157
Bone in Strip Steak
" " ( )
1179
Bone in Tenderloin
""
188
* The subscapularis muscle would be derived when converting a 116A Chuck roll to a PSO 3 (see NAMP, 2011).
a Canada was not included in the table because its beef cuts names are very similar to those in the United States.

CHINA - TAIWAN

IMPS Number
KOREA
102

INDONESIA

AUSTRALIA

JAPAN

PROSOT DEPAN/KARCAS PEREMPAT DEPAN

FOREQUARTER

116I
116A*
116A

116D

116B

116E
114D

114
120()

Daging Leher bertulang


Sampil

Kijen

Sampil Atas
Sampil kecil
Sandung Lamur

113
109, 109E
107
117
121

Lamusir

Thin Flank
Flank Steak
Thick Skirt/Hanging Tender
Thin Skirt
Inside Skirt
Cube Roll/Ribeye Roll

Chuck, Square Cut

Lamusir Utuh
Sengkel/kisi

Armbone Shin
Brisket Rib Plate

17

Iga pendek
Iga pendek nontulang
Tulang dada

Short Ribs

Back Ribs

Chuck Short Ribs

Iga Sampil

PROSOT BELAKANG/KARKAS PEREMPAT BELAKANG

174
175
180
184/

185C
189
184D
170
185
171B

169

171C
171F

167

155

Has Pendek (T-Bone)

HINDQUARTER

Has luar
Tanjung/Tanjung jantung (Center)
Pangkal tanjung
Has dalam

THE MOST COMMON U.S. BEEF CUTS


AND THEIR COUNTERPARTS
IN THE ARAB WORLD, ASIAN
COUNTRIES, AND AUSTRALIA

Oyster Blade
Blade (Clod)
Brisket
Shin/Shank (from Forequarter) boneless

Samcan
Steik Samcan
Lantunan Gantung
Lantunan

123

123D
124

124A
130

193
140

121C

121D

112, 112A

Hump/Chuck Crest
Neck
Blade Undercut
Chuck Roll
Chuck Eye Roll
Chuck Tender

Pendasar dengan Gandik

Pendasar tanpa Gandik


Penutup/Belah atas
Gandik

Kelapa, Kelapa dengan penutup

Striploin
Rump
Tri tip/Bottom Sirloin Triangle
Tenderloin
Rump Cap
Silverside

Outside Flat
Top Side-Inside
Eye Round
Heel Muscle
Knuckle
Shin/Shank Hindquarter

Shin/Shank (from H indquarter) bone-in

185A

157
1179
188

FANCY NAMES SUGGESTED TO MARKET NEW VALUE CUTS


OR LITTLE-KNOWN U.S. BEEF CUTS IN LATIN AMERICA

18

U.S.A.a

COSTA RICA

EL SALVADOR

GUATEMALA

HONDURAS

MEXICO

NICARAGUA

PANAMA

DOMINICAN REPUBLIC

Beef Bottom Round (Western Griller) Steak


Beef Bottom Round/Pot Roast
Beef Flat Iron/Beef Top Blade
Beef Round (Sirloin)/Tip Center Steak and Roast
Beef Round (Sirloin)/Tip Side Steak
Beef Shoulder Center
Beef Shoulder/Center Steak
Beef Shoulder/Tender Medallions
Beef Shoulder/Tender Petite Roast
Beef Shoulder/Top Blade Steak Strips
Country Fried Steak
Grill Beef Ranch
Petite Roast
Ranch Cut Steak
Rose Meat/Elephant Ear (cutaneus trunci)

Bistec Western de Solomo (o de Contracara)


Estofado de Punta de Solomo
California Top Filet
Bistec (y asado)/Filete Ball Tip
Bistec de Sirloin de Bolita
Centro de Brazo
Filete Texas Central
Teres fil en medallones
Teres fil
Tiras de California Top Filet
Bistec frito Estilo Campestre
Carne de res Ranchera a la parrilla
Rosbif pequeo
Filete Texas Central
Rose Meat

Bistec de Pacha Western


Estofado de Puyazo
California Top Filet
Bistec (y asado)/Filete Ball Tip
Bistec de Sirloin de Chocozuela
Centro (Posta) de Paleta
Filete Texas Central
Teres Fil en medallones
Teres Fil
Tiras de California Top Filet
Bistec frito Estilo Campestre
Carne de res Ranchera a la parrilla
Rosbif pequeo
Filete Texas Central
Rose Meat

Bistec Western de Caa


Estofado de Puyazo
California Top Filet
Bistec (y asado)/Filete Ball Tip
Bistec de Sirloin de Badilla
Centro de la Paleta
Filete Texas Central
Teres Fil en medallones
Teres Fil
Tiras de California Top Filet
Bistec frito Estilo Campestre
Carne de res Ranchera a la parrilla
Rosbif pequeo
Filete Texas Central
Rose Meat

Bistec de Tajo Largo Western


Estofado de Punta de Pierna
California Top Filet
Bistec (y asado)/Filete Ball Tip
Bistec de Sirloin de Corona
Posta de Chuleta 7
Filete Texas Central
Teres Fil en medallones
Teres Fil
Tiras de California Top Filet
Bistec frito Estilo Campestre
Carne de res Ranchera a la parrilla
Rosbif pequeo
Filete Texas Central
Rose Meat

Bistec de Contracara (o Pulpa Blanca) Western


Estofado de Tapa de Aguayn
California Top Filet
Bistec (y asado)/Filete Ball Tip
Bistec de Sirloin de Pulpa Bola
Planchuela
Filete Texas Central
Teres Fil en medallones
Teres Fil
Tiras de California Top Filet
Bistec frito Estilo Campestre
Carne de res Ranchera a la parrilla
Rosbif pequeo
Filete Texas Central
Rose Meat

Bistec de Saln Blanco Western


Estofado de Punta de Saln
California Top Filet
Bistec (y asado)/Filete Ball Tip
Bistec de Sirloin de Corona
Posta de Paleta
Filete Texas Central
Teres Fil en medallones
Teres Fil
Tiras de California Top Filet
Bistec frito Estilo Campestre
Carne de res Ranchera a la parrilla
Rosbif pequeo
Filete Texas Central
Rose Meat

Bistec de Palomilla Western


Estofado de Punta Palomilla
California Top Filet
Bistec (y asado)/Filete Ball Tip
Bistec de Sirloin de Badilla
Centro de Paleta
Filete Texas Central
Teres Fil en medallones
Teres Fil
Tiras de California Top Filet
Bistec frito Estilo Campestre
Carne de res Ranchera a la parrilla
Rosbif pequeo
Filete Texas Central
Rose Meat

Bistec de Dobo Western


Estofado de Tapa
California Top Filet
Bistec (y asado)/Filete Ball Tip
Bistec de Sirloin de Bola
Paleta
Filete Texas Central
Teres Fil en medallones
Teres Fil
Tiras de California Top Filet
Bistec frito Estilo Campestre
Carne de res Ranchera a la parrilla
Rosbif pequeo
Filete Texas Central
Rose Meat

U.S.A.a

ARGENTINA

BRAZIL

COLOMBIA

CHILE

ECUADOR

PERU

URUGUAY

VENEZUELA

Beef Bottom Round (Western Griller) Steak


Beef Bottom Round/Pot Roast
Beef Flat Iron/Beef Top Blade
Beef Round (Sirloin)/Tip Center Steak and Roast
Beef Round (Sirloin)/Tip Side Steak
Beef Shoulder Center
Beef Shoulder/Center Steak
Beef Shoulder/Tender Medallions
Beef Shoulder/Tender Petite Roast
Beef Shoulder/Top Blade Steak Strips
Country Fried Steak
Grill Beef Ranch
Petite Roast
Ranch Cut Steak
Rose Meat/Elephant Ear (cutaneus trunci)

Bistec Western de Carnaza Cuadrada o de Cola


Estofado de Tapa de Cuadril
Marucha/California Top Filet
Bistec (y asado)/Filete Ball Tip
Bistec de Bola de Lomo
Centro de la Paleta
Filete Texas Central
Teres Fil en medallones
Teres Fil
Tiras de California Top Filet
Bistec frito Estilo Campestre
Carne de res Ranchera a la parrilla
Rosbif petite
Filet Texas Central
Rose Meat

Bisteca Western de coxo-duro


Assado de picanha
Raquete (ou ganhadora, ou sete de paleta)/California top filet
Bisteca ball tip
Bisteca de patinho (sirloin)
Corao ou miolo da paleta
Filete Texas central
Teres fil en medalhes
Teres fil
Tiras de raquete/California top filet

Bistec de Bota Western


Estofado de Punta de Anca
California Top Filet
Bistec (y asado)/Filete Ball Tip
Bistec de Sirloin de Bola de Pierna
Centro de Paleta
Filete Texas Central
Teres Fil en medallones
Teres Fil
Tiras de California Top Filet
Bistec frito Estilo Campestre
Carne de res Ranchera a la Parrilla
Rosbif petite
Filet Texas Central
Rose Meat

Bistec de Ganso Western


Estofado de Punta de Ganso
California Top Filet/Punta de Paleta California
Bistec (y asado)/Filete Ball Tip
Bistec de Sirloin de Posta Rosada
Posta de Paleta
Filete Texas Central
Teres Fil en medallones
Teres Fil
Tiras de California Top Filet
Bistec frito Estilo Campestre
Carne de res Ranchera a la parrilla
Rosbif petite
Filet Texas Central
Rose Meat

Bistec Western de Pulpa Blanca


Estofado de Punta de Pulpa Blanca
Plancha Plana de res/Carne del Tope de Paleta de res
Bistec (y asado)/Filete Ball Tip
Bistec de Sirloin de Pulpa Redonda
Centro de Espalda de res

Bistec (de asado) de Pierna Western


Estofado de Cadera
California Top Filet
Bistec (y asado)/Filete Ball Tip
Bistec de Sirloin de Cabeza o de Lomo
Asado de Brazuelo
Filete Texas Central
Teres Fil en medallones
Teres Fil
Tiras de California Top Filet
Bistec frito Estilo Campestre
Carne de res Ranchera a la parrilla
Rosbif petite
Filet Texas Central
Rose Meat

Bistec de Pulpa Cadera Western


Estofado de Tapa de Cuadril
Marucha/California Top Filet
Bistec (y asado)/Filete Ball Tip
Bistec de Sirloin de Bola de Lomo
Centro de Carnaza de Paleta
Filete Texas Central
Teres Fil en medallones
Teres Fil
Tiras de California Top Filet
Bistec frito Estilo Campestre
Carne de res Ranchera a la parrilla
Rosbif petite
Filet Texas Central
Rose Meat

Bistec de Muchacho Cuadrado Western


Estofado de Punta Trasera
California Top Filet
Bistec (y asado)/Filete Ball Tip
Bistec de Sirloin de Chocozuela
Codillo
Filete Texas Central
Teres Fil en medallones
Teres Fil
Tiras de California Top Filet
Bistec frito Estilo Campestre
Carne de res Ranchera a la parrilla
Rosbif petite
Filet Texas Central
Rose Meat

Carne ranchera grelhada


Rosbif petite
Filet Texas central
Rose Meat

a Canada was not included in the table because its beef cuts names are very similar to those in the United States.
b For getting more information about these new U.S. beef value cuts you may contact U.S. Meat Export Federation-Mexico at http://www.usmef.org.mx/

Tiras de California Top Filet


Bistec frito Estilo Campestre
Carne de res Ranchera a la parrilla
Rosbif petite
Filet Texas Central
Rose Meat

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