Professional Documents
Culture Documents
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.
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.
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:
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
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
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/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
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
Osobuco
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 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
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
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)
Masa Larga
Masa Redonda
Lechn de mechar
Garrn
Babilla
Pata Trasera sin hueso
11
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
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
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
185
171B
168
171C
171F
167A
Hind Shank
Bottom Sirloin Butt Flap (thin Flank)
BONE-IN CUTS
Bone in Hindshank
157
185A
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
Contrafil/File de Lombo
Alcatra/Grossa
Maminha de Alcatra
Fil/Mignon
Picanha
Lagarto/Coxo Duro/Musculo
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
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
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
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
Osobuco Pierna
Rodaja
Osobuco
1179
188
Chuleta Angosta
Filete con hueso
Bisteca
Fil/Mignon com 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.
13
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
Collier sans os
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
Schiena
Controfiletto secondo
Filleto della Spalla/Girello di spalla
Oberes Schulterstck
Dickes Bugstck/Dicke-Schulter
Brust
Hinterer
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
Federstck
Costillar
Cte Plate
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
Lombata
Cuore dello scamone/Fiore
Pezzo Bianco/Punta di scamone
Filetto con catena
Coperchio dello scamone
Magatello con orecchio
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
Jarret avec os
Hindshank bone in
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.
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
FOREQUARTER
116I
116A*
116A
116D
116B
116E
114D
114
120()
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
Lamusir Utuh
Sengkel/kisi
Armbone Shin
Brisket Rib Plate
17
Iga pendek
Iga pendek nontulang
Tulang dada
Short Ribs
Back Ribs
Iga Sampil
174
175
180
184/
185C
189
184D
170
185
171B
169
171C
171F
167
155
HINDQUARTER
Has luar
Tanjung/Tanjung jantung (Center)
Pangkal tanjung
Has dalam
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
Striploin
Rump
Tri tip/Bottom Sirloin Triangle
Tenderloin
Rump Cap
Silverside
Outside Flat
Top Side-Inside
Eye Round
Heel Muscle
Knuckle
Shin/Shank Hindquarter
185A
157
1179
188
18
U.S.A.a
COSTA RICA
EL SALVADOR
GUATEMALA
HONDURAS
MEXICO
NICARAGUA
PANAMA
DOMINICAN REPUBLIC
U.S.A.a
ARGENTINA
BRAZIL
COLOMBIA
CHILE
ECUADOR
PERU
URUGUAY
VENEZUELA
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/
19
20
www.usmef.com