Cut of beef#UK cuts

{{Cuts of beef diagram|American}}

The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the US, with the exception of the "round" which is called the "hip".{{cite web|url=http://www.clovegarden.com/ingred/ab_cowc.html |title=Beef Cuts by Chart |publisher=Clovegarden.com |access-date=18 December 2011}} The British designation 'rump' is also common in Canada.

• The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for ground beef.
• The rib contains part of the short ribs, the prime rib and rib eye steaks.{{Cite web |title=What's the Difference Between Beef Back Ribs and Short Ribs? |url=https://www.livestrong.com/article/546944-the-differences-in-beef-spare-ribs-short-ribs/ |access-date=25 May 2022 |website=LIVESTRONG.COM |language=en}}
• Brisket, primarily used for barbecue, corned beef or pastrami.
• The front leg or shank is used primarily in stews and soups; since it is the toughest cut, it is not usually eaten in other ways.
• The plate is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas. The navel is the ventral part of the plate and is commonly used to make pastrami. The remainder is usually ground, as it is typically a tough and fatty meat.

• The loin has three subprimals.
• the short loin, from which the T-bone and porterhouse steaks are cut if bone-in, or strip steak.
• the sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin (including tri-tip), and
• the tenderloin, which is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington). They can also be cut bone-in to make parts of the T-bone and porterhouse loin steaks.
• The round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist or rare cooking. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts.
• The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks. Many modern recipes for flank steak use marinades or moist cooking methods, such as braising, to improve the tenderness and flavor. This, combined with a new interest in these cuts' natural leanness, has increased the price of the flank steak.{{Citation needed|date=September 2017}}

The most important cuts of beef in Argentine cuisine are:{{cite web |url= http://www.ipcva.com.ar/files/Cortes%20Blanco.jpg|title= Principales Cortes Vacunos|author= Instituto de Promoción de la Carne Vacuna Argentina|access-date= 17 April 2017}}

; {{lang|es|Asado}} : the large section of the rib cage including short ribs and spare ribs

; {{lang|es|Asado de tira}} : often translated as short ribs, but also sold as long, thin strips of ribs. Chuck ribs, flanken style (cross-cut).

; {{lang|es|Bife de costilla}} : T-bone or porterhouse steaks

; {{lang|es|Bife de chorizo}} : strip steak, called NY strip in US

; {{lang|es|Ojo de bife}} : ribeye steak

; {{lang|es|Bola de lomo}} : eye of the round

; {{lang|es|Chinchulín}} : upper portion of small intestines

; {{lang|es|Colita de cuadril}} : tri-tip, or the tail of the rump roast

; {{lang|es|Cuadril}} : rump

; {{lang|es|Entraña}} : skirt steak

; {{lang|es|Falda}} : navel

; {{lang|es|Lomo}} : tenderloin

; {{lang|es|Matambre}} : a long, thin cut that lies just under the skin and runs from the lower part of the ribs to belly–or flank area

; {{lang|es|Mollejas}} : sweetbreads (thymus gland)

; {{lang|es|Pecho}} : brisket

; {{lang|es|Riñones}} : kidneys

; {{lang|es|Tapa de asado}} : rib cap

; {{lang|es|Tapa de nalga}} : top of round roast

; {{lang|es|Vacío}} : flank, though it may contain the muscles of other near cuts

{{clear right}}

{{Cuts of beef diagram|Brazilian}}

The most important cuts of beef in Brazilian cuisine are:{{Cite web |url=http://rodiziodirectory.com/article/cuts-of-beef-served-in-brazilian-steakhouses/ |title=Cuts of Beef Served in Brazilian Steakhouses « « RodizioDirectory.Com RodizioDirectory.Com |access-date=8 May 2013 |archive-url=https://web.archive.org/web/20130103100641/http://rodiziodirectory.com/article/cuts-of-beef-served-in-brazilian-steakhouses/ |archive-date=3 January 2013 |url-status=dead }}

; {{lang|pt|Acém}} {{legend-inline|#ffb380|text=2}} : neck

; {{lang|pt|Alcatra}} {{legend-inline|#aaffee|text=9}} : top/bottom sirloin

; {{lang|pt|Contrafilé}} {{legend-inline|#eeffaa|text=7}} : tenderloin

; {{lang|pt|Coxão duro}} : round (upper)

; {{lang|pt|Coxão mole}} : round (lower)

; {{lang|pt|Filé Mignon}} {{legend-inline|#dbe2e3|text=6}} : part of the tenderloin

; {{lang|pt|Lagarto}} {{legend-inline|#ffb380|text=10}} : round (outer)

; {{lang|pt|Maminha}} {{legend-inline|#ffd5d5|text=15}} : bottom sirloin/flank

; {{lang|pt|Patinho}} {{legend-inline|#ac9d93|text=16}} : confluence of flank, bottom sirloin and rear shank

; Picanha {{legend-inline|#cdde87|text=8}} : rump cover or rump cap

; {{lang|pt|Cupim}} : hump (zebu cattle only)

; {{lang|pt|Fraldinha}} {{legend-inline|#cdde87|text=14}} : confluence of short loin, flank and bottom sirloin

; {{lang|pt|Paleta}} {{legend-inline|#ac9d93|text=3}} : chuck/brisket

{{Cuts of beef diagram|British}}

• Tongue
• {{legend|#ffff00|Necks and clod}}
• {{legend|#c97234|Chuck steak & blades}}
• {{legend|#00ff00|Sirloin}}
• {{legend|#008100|Rump}}
• {{legend|#ff00ff|Silverside}}
• {{legend|#d5ac00|Topside}}
• Top rump
• {{legend|#ff2625|Fore rib}}
• Rib eye steak
• T-bone steak
• {{legend|#ff8181|Thick rib}}
• {{legend|#ff8026|Thin rib}}
• {{legend-inline|#00ffff|Brisket}} (Skirt steak)
• {{legend-inline|#008181}}{{legend-inline|#818100|Shin and leg}}
• {{legend|#0000ff|Flank}}
• {{legend|#c5c9b8|Thick flank}}
• Feather blade
• Fillet
• Oxtail

{{clear right}}

• {{Lang|es|Posta}} (top round)
• {{Lang|es|Muchacho}} (heel)
• {{Lang|es|Bola de pierna}} (bottom round)
• {{Lang|es|Entretabla}}
• {{Lang|es|Tabla}} (bottom round)
• {{Lang|es|Solomo}} or {{Lang|es|lomo}}
• {{Lang|es|Solomito extranjero}}
• {{Lang|es|Solomito Redondo}} (sirloin)
• {{Lang|es|Solomito Largo}} (tri-tip)
• {{Lang|es|Punta de Anca}} (sirloin tip center)

Beef is classified according to different parts of the cow, specifically "chest {{lang|zh-latn|lao}}" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and {{lang|zh-latn|diaolong}} (a long piece of meat on the back of the beef back), "neck {{Lang|zh-latn|ren}}" (a small piece of meat protruding from the shoulder blade of a beef) and so on.

{{Cuts of beef diagram|Dutch}}

• Neck
• Rib steak
• Sirloin
• Tenderloin – considered to be the premium cut, highly prized. It is called {{lang|nl|ossenhaas}} in Dutch. It tends to be cut slightly smaller than its American counterpart.
• Top sirloin
• Round – mainly used for {{lang|nl|kogelbiefstuk}} ('hip joint steak') considered to be the basic form of steak in Dutch and Belgian cuisine.
• Flank
• Chuck – the best cuts are used for stoofvlees; lesser bits are used in hachee.
• Brisket
• Shankle
• Beef tongue is considered the cheapest piece of beef; it is used in certain styles of sausages such as the frikandel,{{Citation Needed|date=May 2023}} though not as the main ingredient.
• Oxtail, though not on the image shown, is used extensively in stews.

The cuts of beef in Finland are:

• Entrecôte (rib eye)
• {{lang|fi|Etuselkä}} (chuck and blade)
• {{lang|fi|Kulmapaisti}} (topside)
• {{lang|fi|Kylki}} (flank/rib)
• {{lang|fi|Lapa}} (shoulder)
• {{lang|fi|Niska}} (chuck)
• {{lang|fi|Paahtopaisti}} (bottom sirloin)
• {{lang|fi|Poski}} (cheek)
• {{lang|fi|Potka}} (shank)
• {{lang|fi|Rinta}} (brisket)
• {{lang|fi|Sisäfilee}} (filet/tenderloin)
• {{lang|fi|Sisäpaisti}} (silverside/bottom round)
• {{lang|fi|Ulkofilee}} (sirloin)
• {{lang|fi|Ulkopaisti}} (rump)

File:Beef cuts France with numbers.svg

{{legend|#f50e30|text=+|More expensive}}

{{legend|#cb131e|text= |In between}}

{{legend|#930b12|text=-|Less expensive}}

1. {{legend|#f50e30|text=+|{{lang|fr|Basses côtes}}}}
2. {{legend|#f50e30|text=+|{{lang|fr|Côtes, entrecôtes}}}}
3. {{legend|#f50e30|text=+|{{lang|fr|Faux-filet}}}}
4. {{legend|#f50e30|text=+|{{lang|fr|Filet}}}}
5. {{legend|#f50e30|text=+|{{lang|fr|Rumsteck}}}}
6. {{legend|#f50e30|text=+|{{lang|fr|Rond de gîte}}}}
7. {{legend|#f50e30|text=+|{{lang|fr|Tende de tranche; poire, merlan}}}}
8. {{legend|#f50e30|text=+|{{lang|fr|Gîte à la noix}}}}
9. {{legend|#f50e30|text=+|{{lang|fr|Araignée}}}}
10. {{legend|#f50e30|text=+|{{lang|fr|Plat de tranche, rond de tranche, mouvant}}}}
11. {{legend|#f50e30|text=+|{{lang|fr|Bavette d'aloyau}}}}
12. {{legend|#f50e30|text=+|{{lang|fr|Hampe}}}}
13. {{legend|#f50e30|text=+|{{lang|fr|Onglet}}}}
14. {{legend|#f50e30|text=+|{{lang|fr|Aiguillette baronne}}}}
15. {{legend|#cb131e|text= |{{lang|fr|Bavette de flanchet}}}}
16. {{legend|#cb131e|text= |{{lang|fr|Plat de côtes}}}}
17. {{legend|#cb131e|text= |{{lang|fr|Macreuse à bifteck}}}}
18. {{legend|#cb131e|text= |{{lang|fr|Paleron}}}}
19. {{legend|#cb131e|text= |{{lang|fr|Jumeau à bifteck}}}}
20. {{legend|#cb131e|text= |{{lang|fr|Jumeau à pot-au-feu}}}}
21. {{legend|#cb131e|text= |{{lang|fr|Macreuse à pot-au-feu}}}}
22. {{legend|#930b12|text=-|{{lang|fr|Queue}}}}
23. {{legend|#930b12|text=-|{{lang|fr|Gîte}}}}
24. {{legend|#930b12|text=-|{{lang|fr|Flanchet}}}}
25. {{legend|#930b12|text=-|{{lang|fr|Tendron, milieu de poitrine}}}}
26. {{legend|#930b12|text=-|{{lang|fr|Gros bout de poitrine}}}}
27. {{legend|#930b12|text=-|{{lang|fr|Collier}}}}
28. {{legend|#930b12|text=-|{{lang|fr|Joue}}}}
29. {{legend|#930b12|text=-|{{lang|fr|Langue}}}}

File:Rind-Ganz-plus.svg

1. {{lang|de|Rinderhals}}, {{lang|de|Kamm}} or {{lang|de|Nacken}} (chuck steak)
2. {{lang|de|Querrippe}} (short ribs)
3. {{lang|de|Rinderbrust}} (brisket)
4. {{lang|de|Hochrippe}} or {{lang|de|Fehlrippe}} (standing rib roast)
5. {{lang|de|Vorderrippe}} or {{lang|de|hohes Roastbeef}}
6. {{lang|de|Rostbraten}} or {{lang|de|flaches Roastbeef}}
   5 and 6 together are the {{lang|de|Roastbeef}} or {{lang|de|Zwischenrippenstück}}
7. {{lang|de|Filet}} (fillet)
8. {{lang|de|Spannrippe}} or {{lang|de|Knochendünnung}}
9. {{lang|de|Dünnung}} or {{lang|de|Bauchlappen}} (flank steak)
10. {{lang|de|Falsches Filet}}, {{lang|de|Schulter}}, {{lang|de|Bug}} or {{lang|de|Schaufel}} (shoulder)
11. {{lang|de|Oberschale}}, {{lang|de|Unterschale}} and {{lang|de|Nuss}}
12. {{lang|de|Flanke}}, {{lang|de|Schliem}} or {{lang|de|Rindfleisch}}
13. {{lang|de|Hüfte mit Hüftsteak}} and {{lang|de|Schwanzstück}} or {{lang|de|Tafelspitz}} (top sirloin))
14. {{lang|de|Hesse}} or {{lang|de|Wade}} (beef shank)
15. {{lang|de|Fricandeau}}
16. {{lang|de|Schwanz}} or {{lang|de|Ochsenschwanz}} (oxtail)

File:Rind-Ganz.png

1. {{lang|hr|Vratina}}
2. {{lang|hr|Hrskavi zapećak}}
3. {{lang|hr|Rebra}}
4. {{lang|hr|Pržolica}} ({{lang|hr|ramstek}})
5. {{lang|hr|Hrbat}} ({{lang|hr|rozbif}})
6. {{lang|hr|Hrbat}} ({{lang|hr|rozbif}})
7. {{lang|hr|Pisana pečenka}} ({{lang|hr|biftek}})
8. {{lang|hr|Rebra}}, {{lang|hr|mekana}} ({{lang|hr|srednja}}) {{lang|hr|rebra}}, {{lang|hr|potrbušina}}
9. {{lang|hr|Masna potrbušina}}, {{lang|hr|slabina}}
10. {{lang|hr|Rame}} ({{lang|hr|ribica}}), {{lang|hr|plećka}} ({{lang|hr|lopatica}})
11. {{lang|hr|But}}
12. {{lang|hr|Vrh kuka}}
13. {{lang|hr|Zdjelica}}
14. {{lang|hr|Stražnja goljenica}}

{{multiple image

| direction = vertical

| width = 400

| image1 = Parti e tagli di carne dei bovini.png

| image2 = Tagli bovino.svg

| footer = Italian cuts of beef

}}

; Leg subcutsScheda sui [http://www.alimentipedia.it/Carne/Indice_bovini.html tagli di carne bovina] {{Webarchive|url=https://web.archive.org/web/20110423085514/http://alimentipedia.it/Carne/Indice_bovini.html |date=23 April 2011 }} di Alimentipedia.it

: Codone

: Scanello, {{lang|it|noce}} or {{lang|it|fesa}} (bottom sirloin or thick flank)

: {{lang|it|Sottofesa}} or {{lang|it|fetta di mezzo}} or {{lang|it|codino}} or {{lang|it|controfesa}} or {{lang|it|contronoce}}

: {{lang|it|Fianchetto}} (flank)

: {{lang|it|Rosa, fesa interna, punta d'anca}} (eye of the silverside)

: {{lang|it|Magatello}} or girello

: {{lang|it|Spinacino}} or {{lang|it|tasca}}

; Sirloin ({{lang|it|lombata}}) subcuts

: Filetto (beef tenderloin)

: {{lang|it|Controfiletto}} or roast beef (sirloin)

: Veal Carré (spare ribs)

: {{lang|it|Costolette}}

: {{lang|it|Nodini}}

; Loin ({{lang|it|schiena}})

: {{lang|it|Costata}} (T-bone steak)

: {{lang|it|Coste della croce}} (short ribs)

; Neck

: {{lang|it|Collo}} (chuck steak)

: {{lang|it|Reale}} or {{lang|it|tenerone}}

; Head subcuts

: Lingua (beef tongue)

: Testina (flesh from the head of a calf)

; Shoulder subcuts

: {{lang|it|Fesone di spalla}}

: Fusello or {{lang|it|girello di spalla}}

: {{lang|it|Brione}}

: {{lang|it|Cappello del prete}} or {{lang|it|spalla}}

; Hocks subcuts

: anterior and posterior Ossibuchi

: {{lang|it|Pesce, piccione, campanello, muscolo, gamba}}

; {{lang|it|Petto}} (chest) subcuts

: {{lang|it|Punta di petto}} (brisket)

: {{lang|it|Pancia di vitello, pancetta}} or {{lang|it|fianchetto}}

; Lower ribs subcuts

: {{lang|it|Biancostato di reale}} or {{lang|it|spuntatura}}

: {{lang|it|Taglio reale, polpa reale}} (Pony 6 ribs, square cut, chuck, middle rib, steak meat)

; {{lang|it|Pancia}} (belly) subcuts

: {{lang|it|Biancostato di pancia}}

: Fiocco

: {{lang|it|Scalfo}} (armhole)

File:Korean cuts of beef 4.png

; 1. {{lang|ko-latn|Moksim}} ({{lang|ko|목심}})

: {{lang|ko-latn|Moksim-sal}} ({{lang|ko|목심살}})

; 2. {{lang|ko-latn|Deungsim}} ({{lang|ko|등심}})

: {{lang|ko-latn|Arae-deungsim-sal}} ({{lang|ko|아랫등심살}})

: {{lang|ko-latn|Kkot-deungsim-sal}} ({{lang|ko|꽃등심살}})

: {{lang|ko-latn|Salchi-sal}} ({{lang|ko|살치살}})

: {{lang|ko-latn|Wi-deungsim-sal}} ({{lang|ko|윗등심살}})

; 3. {{lang|ko-latn|Chaekkeut}} ({{lang|ko|채끝}})

: {{lang|ko-latn|Chaekkeut-sal}} ({{lang|ko|채끝살}})

; 4. {{lang|ko-latn|Udun}} ({{lang|ko|우둔}})

: {{lang|ko-latn|Hongdukkae-sal}} ({{lang|ko|홍두깨살}})

: {{lang|ko-latn|Udun-sal}} ({{lang|ko|우둔살}})

; 5. {{lang|ko-latn|Ansim}} ({{lang|ko|안심}})

: {{lang|ko-latn|Ansim-sal}} ({{lang|ko|안심살}})

; 6. {{lang|ko-latn|Ap-dari}} ({{lang|ko|앞다리}})

: {{lang|ko-latn|Ap-dari-sal}} ({{lang|ko|앞다리살}})

: {{lang|ko-latn|Buchae-deopgae-sal}} ({{lang|ko|부채덮개살}})

: {{lang|ko-latn|Buchae-sal}} ({{lang|ko|부채살}})

: {{lang|ko-latn|Galbi-deot-sal}} ({{lang|ko|갈비덧살}})

: {{lang|ko-latn|Kkuri-sal}} ({{lang|ko|꾸리살}})

; 7. Galbi ({{lang|ko|갈비}})

: {{lang|ko-latn|Anchang-sal}} ({{lang|ko|안창살}})

: {{lang|ko-latn|Bon-galbi}} ({{lang|ko|본갈비}})

: {{lang|ko-latn|Cham-galbi}} ({{lang|ko|참갈비}})

: {{lang|ko-latn|Galbi-sal}} ({{lang|ko|갈비살}})

: {{lang|ko-latn|Jebichuri}} ({{lang|ko|제비추리}})

: {{lang|ko-latn|Kkot-galbi}} ({{lang|ko|꽃갈비}})

: {{lang|ko-latn|Maguri}} ({{lang|ko|마구리}})

: {{lang|ko-latn|Tosi-sal}} ({{lang|ko|토시살}})

; 8. {{lang|ko-latn|Yangji}} ({{lang|ko|양지}})

: {{lang|ko-latn|Ap-chima-sal}} ({{lang|ko|앞치마살}})

: {{lang|ko-latn|Chadolbagi}} ({{lang|ko|차돌박이}})

: {{lang|ko-latn|Chima-sal}} ({{lang|ko|치마살}})

: {{lang|ko-latn|Chima-yangji}} ({{lang|ko|치마양지}})

: {{lang|ko-latn|Eopjin-an-sal}} ({{lang|ko|업진안살}})

: {{lang|ko-latn|Eopjin-sal}} ({{lang|ko|업진살}})

: {{lang|ko-latn|Yangji-meori}} ({{lang|ko|양지머리}})

; 9. {{lang|ko-latn|Seoldo}} ({{lang|ko|설도}})

: {{lang|ko-latn|Boseop-sal}} ({{lang|ko|보섭살}})

: {{lang|ko-latn|Dogani-sal}} ({{lang|ko|도가니살}})

: {{lang|ko-latn|Samgak-sal}} ({{lang|ko|삼각살}})

: {{lang|ko-latn|Seolgi-meori-sal}} ({{lang|ko|설기머리살}})

: {{lang|ko-latn|Seolgi-sal}} ({{lang|ko|설기살}})

; 10 {{lang|ko-latn|Satae}} ({{lang|ko|사태}})

: {{lang|ko-latn|Ap-satae}} ({{lang|ko|앞사태}})

: {{lang|ko-latn|Arong-satae}} ({{lang|ko|아롱사태}})

: {{lang|ko-latn|Dwi-satae}} ({{lang|ko|뒷사태}})

: {{lang|ko-latn|Mungchi-satae}} ({{lang|ko|뭉치사태}})

: {{lang|ko-latn|Sangbak-sal}} ({{lang|ko|상박살}})

File:Rind-Ganz-plus.svg

1. {{lang|pl|karkówka}}
2. {{lang|pl|szponder}}
3. {{lang|pl|mostek}}
4. {{lang|pl|rozbratel}}
5. {{lang|pl|antrykot}}
6. {{lang|pl|rostbef}}
7. {{lang|pl|polędwica}}
8. {{lang|pl|szponder i mostek}}
9. {{lang|pl|łata}}
10. {{lang|pl|łopatka}}
11. {{lang|pl|udziec}} ({{lang|pl|zrazowa górna i zrazowa dolna}})
12. {{lang|pl|skrzydło}}
13. {{lang|pl|krzyżowa}}
14. {{lang|pl|pręga}}
15. {{lang|pl|ligawa}}
16. {{lang|pl|ogon}}

File:Beef cuts Portugal.svg

1. {{lang|pt|Cachaço}}
2. {{lang|pt|Coberta do acém, acém comprido}}
3. {{lang|pt|Pá, peito alto}}
4. {{lang|pt|Maçã do peito}}
5. {{lang|pt|Peito}}
6. {{lang|pt|Chambão}}
7. {{lang|pt|Mão}}
8. {{lang|pt|Lombo}}
9. {{lang|pt|Rosbife, acém redondo, vazia, entrecôte}}
10. {{lang|pt|Prego do peito}}
11. {{lang|pt|Aba grossa}}
12. {{lang|pt|Alcatra}}
13. {{lang|pt|Chã de fora}}
14. {{lang|pt|Rabadilha}}
15. {{lang|pt|Pojadouro}}

File:Rind-Ganz.png

1. Шея/Sheya (neck)
2. {{lang|ru|Рёбра}}/{{lang|ru-latn|rjobra}} (ribs)
3. {{lang|ru|Челышко}}/{{lang|ru-latn|Chelyshko}}, {{lang|ru|грудинка}}/{{lang|ru-latn|grudinka}} (brisket)
4. {{lang|ru|Толстый край}}/{{lang|ru-latn|Tolstyy kray}} (thick edge), {{lang|ru|рибай}}/{{lang|ru-latn|ribay}} (rib eye), {{lang|ru|корейка на кости}}/{{lang|ru-latn|koreyka na kosti}} (loin on the bone)
5. {{lang|ru|Тонкий край}}/{{lang|ru-latn|Tonkiy kray}} (thin edge), {{lang|ru|короткое филе}}/{{lang|ru-latn|korotkoye file}} (short filet)
6. {{lang|ru|Оковалок}}/{{lang|ru-latn|Okovalok}} (sirloin)
7. Вырезка/{{lang|ru-latn|Vyrezka}} (tenderloin)
8. {{lang|ru|Покромка}}/{{lang|ru-latn|Pokromka}} (shortloin)
9. {{lang|ru|Брюшина}}/{{lang|ru-latn|Bryushina}} (peritoneum), {{lang|ru|фланк}}/{{lang|ru-latn|flank}}
10. {{lang|ru|Лопатка}}/{{lang|ru-latn|Lopatka}} (shoulder)
11. Oguzok (rump), bedro (hip)
12. {{lang|ru|Пашина}}/{{lang|ru-latn|Pashina}} (flank)
13. {{lang|ru|Кострец}}/{{lang|ru-latn|Kostrets}} (leg)
14. {{lang|ru|Голяшка}}/{{lang|ru-latn|Golyashka}} (shank)

File:Dana eti.svg

; {{lang|tr|Gerdan}} : neck, chuck (1)

; {{lang|tr|Antrikot}} : rib steak, ribeye (2)

; {{lang|tr|Kontrfile}} : Steak, striploin (3)

; {{lang|tr|Sokum}} : rump (4)

; {{lang|tr|Bonfile}} : fillet steak, tenderloin (5)

; {{lang|tr|Tranç}} : the upper left side of {{lang|tr|nuar}}, inside round, top round (6)

; {{lang|tr|Nuar}} : round of beef, eye of round (7)

; {{lang|tr|Kontrnuar}} : the lower left side of {{lang|tr|nuar}}, flat, gooseneck (with eye of round) (8)

; {{lang|tr|incik}} : front and rear leg (9, 14)

; {{lang|tr|Yumurta}} : sirloin tip, the section between {{lang|tr|kontrnuar}} and {{lang|tr|pençata}} (10)

; {{lang|tr|Pençata}} : flank (11)

; {{lang|tr|Döş}} : brisket, plate, short ribs (12)

; {{lang|tr|Kürek, kol}} :shoulder, shank (13)

{{clear right}}

{{missing information|section|cut image|date=October 2020}}

The UNECE standard formalizes internationally agreed upon specifications written in a consistent, detailed and accurate manner using anatomical names to identify cutting lines.{{Cite book|last=United Nations. Economic Commission for Europe|url=https://www.unece.org/fileadmin/DAM/trade/agr/standard/meat/e/Bovine_2004_e_Publication.pdf|title=Bovine meat : carcases and cuts : UNECE standard|date=2004|publisher=United Nations|others=United Nations. Economic Commission for Europe. Working Party on Agricultural Quality Standards|isbn=92-1-116885-6|edition=Ed. 2004|location=New York|oclc=56597200}}

{{portal|Agriculture and Agronomy|Food}}

• List of steak dishes
• Meat on the bone
• Steak
• Beef alternative merchandising

{{reflist}}

• [http://www.inspection.gc.ca/aliments/produits-de-viande-et-de-volaille/emballage-l-etiquetage-et-classification/coupes-de-viande/boeuf/fra/1348582373896/1348589471777#nomen Agence canadienne d'inspection des aliments - Boeuf - Manuel de coupes de viande]
• [https://web.archive.org/web/20170406110833/https://www.dfjw.org/sites/default/files/boucherie.pdf French-German butcher glossary]

{{Cuts of beef}}{{Beef}}