Beef cuts in the United States
Here are the names butchers in the United States use for 41 cuts and organs, next to the standard US name for each.
Some names on this page are still being checked against published sources.
| US name | In The United States | Part |
|---|---|---|
| Beef cheek | Beef cheekRegional names: South & Texas: Cachete. | Head |
| Neck | Chuck neck roast | Neck |
| Chuck roll / chuck roast | Chuck roastAlso sold as pot roast. The chuck eye steak (also called Delmonico) is a low-cost alternative to ribeye. | Chuck |
| Flat iron (top blade) | Flat ironCut from the top blade. | Chuck |
| Ribeye | Ribeye | Rib |
| Bone-in ribeye | Bone-in rib steakAlso sold as bone-in ribeye; with the rib bone frenched, it's a cowboy steak. | Rib |
| Ribeye cap (spinalis) | Ribeye capAlso called spinalis. | Rib |
| Strip steak | New York stripAlso Kansas City strip, top loin or shell steak. | Short loin |
| T-bone / Porterhouse | T-bone / Porterhouse | Short loin |
| Tenderloin | Filet mignonThick center cut is a Chateaubriand. | Short loin |
| Top sirloin | Top sirloin | Sirloin |
| Top sirloin cap | Top sirloin cap / coulotteAlso sold as picanha. | Sirloin |
| Tri-tip | Tri-tipAlso called triangle roast or Santa Maria roast. | Sirloin |
| Bottom sirloin flap | Flap meatAlso sold as sirloin bavette; a common source of fajita meat. | Sirloin |
| Top round | Top roundOften sold as London broil. | Round |
| Bottom round | Bottom round / rump roast | Round |
| Eye of round | Eye of round | Round |
| Knuckle (sirloin tip) | Sirloin tipComes from the round, despite the name. Also called knuckle or round tip. | Round |
| Brisket | BrisketThe leaner flat half is the 'first cut'; the fattier half is the point. | Brisket |
| Short ribs | Short ribsCut thin across the bones, they're flanken-style (or Korean) short ribs; big plate short ribs are 'dino ribs'. | Plate |
| Skirt steak | Skirt steakAlso sold as fajita meat or arrachera. | Plate |
| Flank steak | Flank steak | Flank |
| Hanger steak | Hanger steakAlso called hanging tender. | Flank |
| Rose meat (thin flank layer) | SuaderoSold under its Mexican name in Mexican markets. Regional names: Northeast: often not cut separately; Midwest: often not cut separately; West Coast: often not cut separately. | Flank |
| Shank | ShankSold cross-cut; braised for dishes like osso buco. | Fore shank |
| Hump | Not usually cut separatelyBrahman-cross cattle have one, but it goes into the chuck | Hump |
| Oxtail | Oxtail | Tail |
| Brains | SesosOccasionally at Mexican markets. Regional names: Northeast: often not cut separately; Midwest: often not cut separately; West Coast: often not cut separately. | Organs & offal |
| Eyes | OjoAt taquerías serving tacos de cabeza. Regional names: Northeast: often not cut separately; Midwest: often not cut separately; West Coast: often not cut separately. | Organs & offal |
| Beef tongue | Beef tonguePickled and sliced at Jewish delis. Regional names: South & Texas: Lengua; West Coast: Lengua / beef tongue. | Organs & offal |
| Sweetbreads | SweetbreadsRegional names: South & Texas: Mollejas. | Organs & offal |
| Lungs | Not usually cut separatelyUS rules don't allow lungs to be sold as food | Organs & offal |
| Beef heart | Beef heartPeruvian restaurants grill it as anticuchos | Organs & offal |
| Beef liver | Beef liverLiver and onions is a diner staple | Organs & offal |
| Tripe (blanket & honeycomb) | Honeycomb tripePhiladelphia pepper pot soup. Regional names: South & Texas: Menudo / panza; Midwest: Tripe; West Coast: Honeycomb tripe / menudo. | Organs & offal |
| Book tripe (omasum) | LibrilloMexican markets. Regional names: Northeast: often not cut separately; Midwest: often not cut separately; West Coast: Book tripe. | Organs & offal |
| Abomasum | CuajoMexican markets. Regional names: Northeast: often not cut separately; Midwest: often not cut separately; West Coast: often not cut separately. | Organs & offal |
| Beef kidney | Beef kidneyMostly for steak-and-kidney pie | Organs & offal |
| Small intestine | TripitasTacos de tripa, fried crisp. Regional names: Northeast: often not cut separately; Midwest: often not cut separately. | Organs & offal |
| Large intestine | Beef middlesIndustry name; used as casings for bologna and salami | Organs & offal |
| Testicles | Rocky Mountain oystersAlso 'prairie oysters'. Regional names: Northeast: often not cut separately; South & Texas: Calf fries. | Organs & offal |
| Cow feet | Cow feetSouthern and Caribbean stews | Organs & offal |
| Marrow bones | Marrow bonesSplit lengthwise, they're sold as canoe bones. | Organs & offal |
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