Steak Cuts Guide
Look up beef cuts from tenderloin to shank, match their names across the US, Japan, Taiwan and Argentina, and see texture, marbling and how to cook them at a glance.
Data last maintained
Steak Cuts Guide
Look up beef cuts from tenderloin to shank, match their names across the US, Japan, Taiwan and Argentina, and see texture, marbling and how to cook them at a glance.
Data last maintained
Cut guide
The same animal under US, Japanese, Taiwanese and Argentine cuts: see how the boundaries and names change.
Cut system
Diagram only; butchers cut differently from place to place.
Beef basics · 1/3
How a beef carcass is divided
- First into a few big sections (chuck, rib, loin, round, belly and shank), then into retail cuts by local custom.
- Most steaks come from the middle of the back; the hard-working shoulder, legs and belly are mostly braised or sliced for yakiniku.
- Solid lines mark cuts on the surface; dashed lines mark cuts hidden under other meat, such as the tenderloin.
All
All26
Tenderloin1
Rib4
Short Loin1
Sirloin4
Chuck6
Round4
Plate & Flank4
Brisket & Shank2
| Cut / alias | Location & how to spot it | Texture & flavor | Classic dishes | Before you buy |
|---|---|---|---|---|
Tenderloin (Filet) AKAFilet mignon, Beef fillet | A long, slender, rounded muscle tucked under the spine inside the loin, covered by a thin silvery membrane and almost free of marbling. Commonly sold asWhole tenderloin, thick center-cut steaks, chateaubriand (whole center piece), tournedos, tenderloin tips (trimmed ends) | Lean DonenessRare – Medium-rare The most tender cut on the animal: fine-grained and lean, with a mild, slightly sweet beef flavor. | Filet mignon, beef Wellington, diced steak Method · · | There are only two per animal. Porterhouse and T-bone are cut across the loin with the bone left in, so they carry a piece of tenderloin on one side of the bone and strip loin on the other. Japan calls it hire; Argentina calls it lomo. |
Ribeye AKARib steak, Scotch fillet | The rib section of the back, above the ribs. The cut face shows a round red "eye" of meat ringed by the well-marbled ribeye cap. Commonly sold asBoneless ribeye steaks, tomahawk (long rib bone left on), cowboy steak (short bone), standing rib roast, hot pot and yakiniku slices | Well marbled DonenessMedium-rare – Medium Heavily marbled, so it stays juicy as the fat melts on the heat; rich beef flavor with a buttery note. | Steakhouse ribeye, prime rib, sukiyaki, yakiniku Method · · · | Tomahawk, cowboy steak and standing rib roast are all this cut; the difference is how much bone is left on. Japan sells it as rib roast (riburōsu); Argentina as bife ancho. |
Ribeye Cap (Spinalis) AKASpinalis, Deckle steak | The curved muscle that wraps around the outside of the ribeye, peeled off and sold on its own; each animal yields very little. Commonly sold asRolled and tied medallions, whole pieces, yakiniku slices | Well marbled DonenessMedium-rare – Medium One of the most marbled cuts: loose, soft and melting, with a strong fatty aroma. | Yakiniku, seared steaks, torched nigiri Method · | Often marketed in Taiwan as a "gourmet's steak". Unlike a whole ribeye, it is only the outer layer, without the central eye. |
Short Ribs AKAFlanken, LA galbi | The lower section of the ribs toward the belly, with thick meat and fat sitting on the bone. Commonly sold asThin cross-cut slices on the bone (LA galbi), thick bone-in pieces, boneless yakiniku slices, whole racks for braising | Fatty DonenessMedium – Medium-well Fatty and chewy; thin slices grilled quickly are full of flavor, and long braising makes it tender and gelatinous. | Yakiniku, Korean galbi, braised short ribs, Argentine asado Method · · | Japanese yakiniku "karubi" is mostly rib meat from this area; Argentina calls the bone-in strip asado de tira. US short ribs can also come from the chuck, so the exact location varies by butcher. |
Rib Fingers AKAIntercostals, Rib meat | Long strips of meat trimmed from between the rib bones, layered with fat and connective tissue. Commonly sold asWhole strips, cut pieces | Fatty DonenessBraised until tender Meat and fat run together; long braising makes it tender rather than dry, and grilled it has a pleasant chew. | Taiwanese braised beef noodle soup, braised rib strips, yakiniku Method · | A favorite for Taiwanese beef noodle soup. Unlike bone-in short ribs, these are the boneless strips between the ribs. |
New York Strip AKAStrip loin, Kansas City strip | The long back muscle behind the ribeye, in the middle of the back; the cut face is firm with a white strip of fat along one edge. Commonly sold asStrip steaks, bone-in club steak, T-bone and porterhouse (cut with the bone and a piece of tenderloin) | Moderate DonenessMedium-rare – Medium Tight-grained with a clear bite and a flavorful fat edge; the beef taste is more direct than ribeye. | Steakhouse strip steak, T-bone, diced steak Method · | The cut with the most name mix-ups: Japan's "sirloin" (sāroin) is this cut, not the US sirloin, and Argentina's bife de chorizo (bife angosto) is this cut too. Shops in Taiwan sometimes call it "shaláng" (sirloin). |
Top Sirloin AKASirloin, Top sirloin butt | The large lean muscle behind the strip loin, at the front of the rump; the cut face is mostly red with fine marbling. Commonly sold asSirloin steaks, diced steak, yakiniku slices, whole roasts | Moderate DonenessMedium-rare – Medium Lean, firm and full of beef flavor; not as juicy as ribeye but more affordable. | Everyday steaks, diced steak, roast beef Method · · | The US sirloin falls in Japan's ranichi section, not Japan's sāroin. In Taiwan, "shaláng" is used for both cuts, so it is worth asking which one is meant. |
Picanha (Sirloin Cap) AKACulotte, Coulotte | A triangular muscle on the outside of the rump, covered by a thick layer of white fat. Commonly sold asWhole fat-on pieces, thick slices, Brazilian rotisserie skewers | Fatty DonenessMedium-rare – Medium The fat cap turns crisp and fragrant on the grill, and the meat is tender with a bit of spring; deep beef flavor. | Brazilian churrasco, Argentine asado, yakiniku Method · | Japan calls it ichibo; Argentina calls it tapa de cuadril (picanha in Brazil). Whole fat-on pieces carry a thick fat layer, so check how thick it is when buying. |
Tri-Tip AKABottom sirloin tri-tip, Triangle roast | A triangular muscle under the sirloin; the grain changes direction in the middle. Commonly sold asWhole roasts, thick steaks | Moderate DonenessMedium-rare – Medium Moderately marbled with a strong beef flavor; the grain is coarse, so it is tender when sliced against it. | Santa Maria barbecue, roast beef, Argentine asado Method · · | Argentina calls it colita de cuadril, a common cut for the grill there; California's Santa Maria barbecue uses it too. |
Sirloin Flap (Bavette) AKABavette, Flap meat | A wide, flat muscle below the sirloin toward the belly, with coarse, loose fibers. Commonly sold asWhole flaps, yakiniku slices, strips | Moderate DonenessMedium-rare – Medium Loose and very juicy, tender when sliced against the grain; big beef flavor that soaks up sauces. | Steak frites, stir-fries, yakiniku Method · | French bistros call it bavette; Japanese yakiniku "kainomi" comes from this area. It looks like flank steak, but the flap is thicker with a coarser grain. |
Flat Iron (Top Blade) AKATop blade, Butler's steak | A flat muscle on top of the shoulder blade with a line of gristle down the middle; split along it, it gives two even pieces. Commonly sold asFlat iron steaks, hot pot and yakiniku slices | Moderate DonenessMedium-rare – Medium Finely marbled, tender and flavorful; once the center gristle is removed there is almost nothing chewy left. | Shabu-shabu, yakiniku, everyday steaks Method · · | Japan calls it misuji, a prized cut at yakiniku restaurants; it is one of the most tender parts of the shoulder. |
Denver Steak AKAUnderblade steak, Serratus ventralis | A muscle under the shoulder blade on the rib side, evenly marbled. Commonly sold asDenver steaks, yakiniku slices | Moderate DonenessMedium-rare – Medium Finely marbled and juicy, a little chewier than flat iron; rich beef flavor. | Yakiniku, pan-seared steaks Method · | Mostly seen on imported US beef in Taiwan. It sits on the rib side of the shoulder and is a different muscle from the flat iron. |
Shoulder Tender (Teres Major) AKAPetite tender, Teres major | A small, slender, rounded muscle under the shoulder blade, shaped like a smaller tenderloin. Commonly sold asWhole pieces, medallions, diced steak | Lean DonenessMedium-rare – Medium Nearly as tender as the tenderloin, fine-grained and lean, with more beef flavor. | Diced steak, seared medallions, skewers Method · | There are only two per animal and each is small. It looks like a tenderloin, but it comes from the shoulder, not from inside the loin. |
Chuck Eye AKAChuck eye steak, Delmonico (some shops) | The back muscle at the front of the shoulder, continuing directly from the ribeye; the cut face looks like a smaller ribeye. Commonly sold asChuck eye steaks, yakiniku and hot pot slices, sukiyaki slices | Moderate DonenessMedium-rare – Medium Moderately marbled, close to ribeye but with more sinew; rich beef flavor. | Sukiyaki, yakiniku, budget steaks Method · | Often called the "poor man's ribeye" because it is the same back muscle running forward from the ribeye; Japan's kata-rōsu covers this area. |
Shoulder Clod AKARanch steak, Shoulder center | The large central muscle of the shoulder, mostly lean, with clear seams of connective tissue. Commonly sold asStew chunks, slices, ranch steaks | Lean DonenessBraised until tender Lean and chewy; it softens with long braising and has a strong beef flavor. | Beef stew, curry, stir-fries Method · | The US ranch steak is a thin steak cut from here; in Taiwan it is usually sold as stew meat or slices. |
Neck AKABeef neck | The neck muscles between the head and the shoulder, mostly red meat with plenty of connective tissue. Commonly sold asStew chunks, ground beef | Lean DonenessBraised until tender Lean, firm and sinewy; long braising makes it soft and gives a rich broth. | Beef stew, braises, burger patties Method | Japan sells it as nekku and Argentina as cogote; in the US it is part of the chuck and rarely labeled separately. |
Top Round AKAInside round, London broil | The large lean muscle on the inside of the hind leg, with long, straight fibers. Commonly sold asRoasts, roast beef, slices, strips | Lean DonenessRare – Medium-rare Very lean and firm; tender when sliced thin or against the grain, with a clean beef flavor. | Roast beef, beef jerky, stir-fried beef strips Method · | American London broil often uses this cut; Japan calls it uchimomo and Argentina nalga (nalga de adentro). |
Eye of Round AKARound eye | A cylindrical muscle on the outside of the hind leg; the cut face is round and tight. Commonly sold asWhole pieces, thin slices | Lean DonenessRare – Medium-rare Extremely lean and tight-grained; tender only when sliced thin, with a clean flavor. | Roast beef, cold sliced beef, Argentine vitel toné Method · | Argentina calls it peceto, the cut used for the cold dish vitel toné; Japan's shikinbo sits within sotomomo. |
Knuckle (Sirloin Tip) AKASirloin tip, Round tip | A round muscle at the front of the hind leg, just above the knee. Commonly sold asWhole pieces, steaks, slices, strips | Lean DonenessMedium-rare – Medium Lean and fine, a little more tender than the rest of the round; clean beef flavor. | Stir-fries, yakiniku, budget steaks Method · · | Called sirloin tip in the US, yet it is part of the round, not the sirloin. Japan calls it shintama and Argentina bola de lomo. |
Bottom Round (Outside Flat) AKAOutside round, Outside flat | The large flat lean muscle on the outside of the hind leg; well exercised, with a coarse grain. Commonly sold asWhole pieces, stew chunks, thin slices | Lean DonenessBraised until tender Lean and tough; it softens with long braising or thin slicing, and has a strong beef flavor. | Beef stew, roast beef, braised beef Method · | Japan calls it sotomomo and Argentina cuadrada; it is the part of the hind leg most often used for braising. |
Skirt Steak AKAOutside skirt, Inside skirt | The diaphragm muscle separating the chest from the abdomen: long and flat, with a thicker outside skirt and a thinner inside skirt. Commonly sold asWhole strips, cut strips, yakiniku slices | Moderate DonenessMedium-rare – Medium Coarse-grained and very juicy, tender when sliced against the grain; deep beef flavor with an iron note. | Yakiniku, fajitas, Argentine asado Method · | Japan calls it harami and classifies it as offal; in Argentina entraña is a must-order at the grill. |
Hanger Steak AKAOnglet, Hanging tender | A V-shaped muscle hanging below the diaphragm, with a thick sinew down the middle; there is only one per animal. Commonly sold asWhole pieces, two halves with the sinew removed | Moderate DonenessMedium-rare – Medium Tender and juicy, with a rich, deep flavor that some liken to offal. | Steak frites, yakiniku Method · | Japan calls it sagari and, like harami, classifies it as offal; French bistros call it onglet. |
Flank Steak AKAFlank, London broil (some shops) | A flat, oval muscle from the rear belly wall, mostly lean, with very visible lengthwise fibers. Commonly sold asWhole flanks, strips, thin slices | Lean DonenessMedium-rare – Medium Firm with a good chew, easy to eat sliced thin against the grain; strong beef flavor that takes sauces well. | Stir-fries, fajitas, Argentine asado Method · · | Argentina calls it vacío, a common cut for the grill; Japan files it under bara (tomobara). It resembles the sirloin flap, but flank is thinner with straighter fibers. |
Short Plate (Belly) AKAPlate, Beef belly | The belly meat below the ribs, with layers of lean and fat and plenty of connective tissue. Commonly sold asStew chunks, thin hot pot slices, yakiniku slices | Fatty DonenessBraised until tender Fatty; long braising makes it soft with a rich broth, and thin slices are silky in hot pot. | Taiwanese beef noodle soup, beef brisket curry, gyudon, hot pot Method · | In Taiwan, "niúnǎn" covers a wide range: it may be belly meat or rib strips. Look at the shape: layered meat is belly, long strips are rib fingers. Japan calls it bara and Argentina falda. |
Brisket AKABrisket flat, Brisket point | The large piece below the front of the chest, made of a leaner flat and a fattier point, with a thick fat layer. Commonly sold asWhole briskets (for American smoking), stew chunks, thin slices | Fatty DonenessBraised until tender Tender and juicy after long braising or smoking; rich, fatty aroma. | Texas smoked brisket, beef stew, brisket slices in Vietnamese pho Method · | This is the cut behind American smoked brisket; Japan calls it burisuke and files it under bara (katabara); Argentina calls it pecho. |
Shank AKABeef shin, Osso buco | The lower leg muscles, front and back, wrapped in connective tissue with tendon running through; the cut face shows a marbled pattern. Commonly sold asWhole shanks, bone-in cross-cuts (osso buco) | Lean DonenessBraised until tender Firm when raw; after braising the tendon turns springy and gelatinous, and it slices cleanly once cooled. Very little fat. | Taiwanese braised shank, beef noodle soup, osso buco Method | Bone-in cross-cuts are osso buco; Argentina sells the whole piece as garrón and Japan as sune. |
About Steak Cut Comparison Table
Cuts, retail forms and names across countries
The table compares beef cuts from steaks to stewing cuts by where they sit and how to recognize them, how they are commonly sold, texture and flavor, marbling, suggested doneness, classic dishes and what is easy to confuse before you buy, with each cut's name in four cut systems. It is a cut vocabulary guide, not a guarantee that every butcher label maps perfectly.
Filter cuts by marbling, doneness and cooking method
Search matches cut names, aliases, names used in other countries, common retail forms, dishes, texture notes and keywords. Category, marbling, doneness and cooking-method filters help narrow a cut for grilling, searing, roasting, braising, stir-frying, hot pot or smoking.
Not a food safety or butcher specification
Cut names, grading, aging, trimming, safe temperatures, and doneness preferences vary by country, butcher, and food-safety guidance. Use this as a planning reference, then confirm package labels, official food-safety temperatures, and professional instructions before service or production decisions.
FAQ
Common questions and answers about this topic.
How do I choose a steak cut with this guide?
Search by cut name, alias or a name used in another country, then filter by cut family, marbling or cooking method. Compare where each cut sits, how it is commonly sold, its texture and flavor, classic dishes and what to check before buying.
Which steak cut is the most tender?
The tenderloin (filet) is the tenderness-first choice: it is lean, fine-grained and has very little connective tissue. Chateaubriand, tournedos and tenderloin tips are listed as common ways the tenderloin is sold, and the shoulder tender from the chuck is close in tenderness.
What is the difference between ribeye and New York strip steak?
Ribeye comes from the rib primal and usually has richer marbling with a buttery, tender cap. New York strip comes from the short loin and has a tighter grain, firmer chew, and an exterior fat cap. Neither is universally better; choose by the texture and richness you prefer.
Which steak cuts work well for grilling or pan-searing?
Use the Method filter, or tap a method in the Method line of any row, to list cuts suited to grilling or searing. Ribeye, New York strip, top sirloin, flat iron and chuck eye are among them.
Do the doneness labels represent food-safe internal temperatures?
No. The doneness tags are eating-quality suggestions (for example medium-rare to medium, or braised until tender), not safe internal temperatures. This table does not list internal temperatures; safe temperatures and handling vary by product and authority, so follow the package label and current official food-safety guidance.
What information does the steak cuts guide compare?
It covers beef from steaks to stewing cuts: tenderloin, rib, short loin, sirloin, chuck, round, plate and flank, brisket and shank. Each row shows where the cut sits and how it is commonly sold, texture and flavor, marbling, cooking methods, classic dishes, aliases and what to check before buying, with its name in the US, Japan, Taiwan and Argentina.
Data Sources
This tool's data is compiled from the authoritative sources below.
- USDA AMS - Institutional Meat Purchase Specifications(opens in a new tab)
- USDA AMS - Fresh Beef Series 100(opens in a new tab)
- Beef - It's What's For Dinner Cuts(opens in a new tab)
- USDA FoodData Central - beef foods(opens in a new tab)
- MAFF - Retail meat quality standard(opens in a new tab)
- USMEF Taiwan - beef cutting guide(opens in a new tab)
- IPCVA - Nomenclador de cortes vacunos(opens in a new tab)
- IPCVA - Revista Carne Argentina (cut price tables)(opens in a new tab)
Data last maintained