Beef Translation
Rib Eye |
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USA | Rib Eye | ||
Deutschland | Hohrücken Steak/Hochrippen Steak | ||
France | Entrecôte | ||
Argentina | Bife ancho | ||
Chile | Lomo betado | ||
Brasil | Ponta de contra file | ||
Peru | bife ancho | ||
Mexico | entrcot / rib-eye | ||
Short loin / Sirloin |
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USA | Short loin / Sirloin | ||
Deutschland | Zwischenrippenstück | ||
France | Filet/Aloyau | ||
Argentina | Bife angosto | ||
Chile | Lomo liso12.0% | ||
Brasil | Contra File | ||
Peru | bife angosto | ||
Mexico | nueva york | ||
Back ribs / Short ribs |
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USA | Back ribs / Short ribs | ||
Deutschland | Brust Rippchen | ||
France | Côtes courtes | ||
Argentina | Costillar / Asado de Tira | ||
Chile | Costillar / asado de tira | ||
Brasil | Costelào / costela | ||
Peru | costillar / asado de tira | ||
Mexico | costilla cargada | ||
Tri tip / Tail of rump |
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USA | Tri tip / Tail of rump | ||
Deutschland | Tafelspitz/Bürgermeisterstück/Hüftspitze | ||
France | Bavette d’aloyau | ||
Argentina | Colita de cuadril | ||
Chile | Punta de picana | ||
Brasil | maminha | ||
Peru | colita de cuadril | ||
Mexico | empuje | ||
Tip of bottom round |
|||
USA | Tri tip / Tail of rump | ||
Deutschland | Tafelspitz/Bürgermeisterstück/Hüftspitze | ||
France | Bavette d’aloyau | ||
Argentina | Colita de cuadril | ||
Chile | Punta de picana | ||
Brasil | maminha | ||
Peru | colita de cuadril | ||
Mexico | empuje | ||
Rib eye steak |
|||
USA | Rib eye steak | ||
Deutschland | Zwischenrippenstück | ||
France | Entrecôte | ||
Argentina | Ojo de bife ancho | ||
Chile | Ojo de lomo vetado | ||
Brasil | coração do contrafilé | ||
Peru | ojo de bife ancho | ||
Mexico | entrecot / rib-eye | ||
Prime rib steak |
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USA | Prime rib steak | ||
Deutschland | Rinderkotelett | ||
France | Côtes de boeuf | ||
Argentina | Bife ancho con costilla | ||
Chile | Lomo vetado con costilla | ||
Brasil | bisteca ou chuleta completa | ||
Peru | entrecot | ||
Mexico | entrecot | ||
T-bone steak |
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USA | T-bone steak | ||
Deutschland | T-bone Steak | ||
France | T-bone steak | ||
Argentina | Bife angosto con lomo | ||
Chile | Entrecote | ||
Brasil | entrecot ou t-bone steak | ||
Peru | t-bone | ||
Mexico | t-bone | ||
Short plate |
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USA | Short plate | ||
Deutschland | Brust | ||
France | Poitrine | ||
Argentina | Tapa de asado | ||
Chile | Plateada | ||
Brasil | acém | ||
Peru | plateada | ||
Mexico | diezmillo / planchuela | ||
Matambre / Rosemeat |
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USA | Matambre / Rosemeat | ||
Deutschland | Brustrollbraten (gefüllt) | ||
France | Rôti de roulade de poitrine de boeuf | ||
Argentina | Matambre | ||
Chile | Malaya | ||
Brasil | matambre | ||
Peru | matambre | ||
Mexico | suadero | ||
Flap |
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USA | Flap | ||
Deutschland | Gefüllte Rinderbrust (nicht gerollt) | ||
France | Poitrine de boeuf farcie | ||
Argentina | Vacio | ||
Chile | Tapavarriga | ||
Brasil | vazio | ||
Peru | malaza | ||
Mexico | centro de falda | ||
Flank steak |
|||
USA | Flank steak | ||
Deutschland | Flanken Steak | ||
France | Bavette de flanchet | ||
Argentina | Bife de vacio | ||
Chile | Palanca | ||
Brasil | bife de vazio | ||
Peru | vacio | ||
Mexico | concha de falda | ||
Hanging tender |
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USA | Hanging tender | ||
Deutschland | Nierenzapfen | ||
France | Ongle | ||
Argentina | Centro de entraña | ||
Chile | Pollo barriga | ||
Brasil | fraldinha | ||
Peru | huachalomo | ||
Mexico | arrachera gallo | ||
Skirt steak / outside skirt |
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USA | Skirt steak / outside skirt | ||
Deutschland | Kronfleisch/Querrippen Steak | ||
France | Bavette d’aloyau | ||
Argentina | Entraña fina | ||
Chile | Entraña | ||
Brasil | entranha | ||
Peru | entraña | ||
Mexico | entraña | ||
Tenderloin |
|||
USA | Tenderloin | ||
Deutschland | Lenden / Filet | ||
France | Tournedos/Filet mignon | ||
Argentina | Lomo | ||
Chile | Filete | ||
Brasil | file mignon | ||
Peru | lomo | ||
Mexico | filete |
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