Every cut, explained

Rib primal

• Ribeye

  Rib steak · Scotch fillet (Australia/NZ) · Cube roll

• Tomahawk Steak

  Cowboy steak (US, slightly different) · Bone-in ribeye with long bone · Bistecca alla Fiorentina (Italy, related)

Short loin / sirloin primal

• Tenderloin

  Filet mignon (medallions) · Filet (US) · Eye fillet (Australia/NZ)

Sirloin / rump primal

• Picanha

  Sirloin cap · Coulotte (US) · Rump cap (Australia/UK)

Plate primal (forequarter)

• Brisket

  Beef brisket · Pecho (Spain/LatAm) · Peito bovino (Brazil)

Short loin primal

• Strip Steak

  New York strip · Kansas City strip · Top loin

• T-Bone Steak

  Porterhouse (when tenderloin section is large) · Bistecca alla Fiorentina (Italy, when very thick)

Sirloin primal

• Sirloin

  Top sirloin (US) · Rump steak (UK/Australia) · Solomo / lomo (LatAm, confusion with tenderloin)

Chuck primal (forequarter)

• Chuck Roast

  Chuck shoulder · Pot roast · Paleta (Spain/LatAm)

Flank primal (hindquarter abdominal)

• Flank Steak

  Flank · Bavette (France, related) · Vacío (Argentina)

Plate primal (diaphragm)

• Skirt Steak

  Inside skirt / outside skirt · Entraña (Argentina) · Fajitas meat (US, classic)

Plate primal / chuck primal

• Short Rib

  English-cut short rib · Flanken-cut short rib (Korean galbi) · Plate short rib

Plate primal (diaphragm support)

• Hanger Steak

  Onglet (France) · Butcher's steak · Hanging tender

Chuck primal

• Denver Steak

  Denver cut · Underblade steak · Zabuton (Japan, similar concept)

Chuck primal (shoulder)

• Flat Iron Steak

  Top blade steak · Butler steak · Oyster blade (Australia)