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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 |
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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 | ||
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 |
|||
| 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 |
|||
| 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 |
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| USA | Tenderloin | ||
| Deutschland | Lenden / Filet | ||
| France | Tournedos/Filet mignon | ||
| Argentina | Lomo | ||
| Chile | Filete | ||
| Brasil | file mignon | ||
| Peru | lomo | ||
| Mexico | filete | ||
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