Beef is a global favorite, but steak terminology is anything but universal. Depending on where you dine, the same cut can go by completely different names. This is especially true across Spanish-speaking countries and Brazil, where culinary culture and butchering traditions vary significantly. Understanding what Ribeye, Sirloin, and Tenderloin are called locally can help you navigate menus more confidently when traveling through Spain and Latin America.
Let’s take a closer look at how these three classic cuts are known in Spain, Brazil, Argentina, Chile, and Mexico.
Ribeye: Rich, Marbled, and Many Names
The Ribeye is prized for its intense marbling and flavor, typically cut from the rib section. It can be boneless or served with the rib bone attached (then known as a cowboy or tomahawk steak in some markets).
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Spain: Known as “Entrecot” (from the French entre côte), especially when boneless. If the bone is attached, it might be called “chuletón”, which refers to a thick rib steak with the bone.
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Brazil: Called “Bife Ancho”. This cut is thick and boneless, often grilled at steakhouses. The ribeye with the bone is called “Costela”, which more broadly refers to rib cuts.
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Argentina: Also referred to as “Bife Ancho”, especially in steakhouses (parrillas). The boneless version is common, served thick with good marbling.
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Chile: Typically called “Lomo Vetado”. “Vetado” refers to the visible marbling (veins of fat) running through the cut.
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Mexico: Known as “Rib Eye” in many urban and upscale restaurants, especially when English steakhouse terminology is used. Traditional butchers may call it “Bife de Costilla” or “Entrecot”.
Sirloin: Leaner, Versatile, and Regionally Split
Sirloin can mean different things depending on butchery systems. In the U.S., it’s typically the rear back portion after the short loin. Across Latin America, however, it often encompasses several sub-cuts.
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Spain: Called “Solomillo de Cadera” or sometimes just “Cadera”, depending on the specific sub-region of the sirloin.
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Brazil: Known as “Alcatra”, which refers to the broader sirloin area and can include top sirloin. Another related term is “Contrafilé”, which sometimes overlaps with strip loin.
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Argentina: Often referred to as “Bife de Chorizo”, which is roughly equivalent to a top sirloin or strip loin in thickness and preparation. It’s one of the most popular cuts on an Argentine grill.
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Chile: Also uses “Lomo Liso”, meaning “smooth loin,” for sirloin cuts. It’s leaner than “Lomo Vetado” (Ribeye).
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Mexico: Commonly called “Sirloin”, especially in modern or American-influenced establishments. In more traditional butcheries, the term “Aguayón” or “Cuadril” might be used depending on the exact location on the rump.
Tenderloin: The Universal Favorite with Local Twists
The Tenderloin is the softest and most delicate of the three cuts. It comes from the muscle beneath the ribs, which gets minimal work and thus remains extremely tender.
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Spain: Universally called “Solomillo”. It’s considered premium and often served in medallion-style portions.
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Brazil: Known as “Filé Mignon”, a term also used in high-end restaurants across the country. It’s the most expensive cut in many steakhouses.
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Argentina: Also referred to as “Lomo”, typically grilled whole or sliced into medallions. It’s lean and seen as a luxurious choice.
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Chile: Uses the term “Filete” or “Lomo Fino”, with both referring to tenderloin steaks.
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Mexico: Commonly called “Filete” or “Filete Miñón”. Like elsewhere, it’s among the most expensive cuts on the menu.
Final Thoughts
While the Ribeye, Sirloin, and Tenderloin cuts may be biologically the same across countries, their names and serving traditions vary dramatically. In Spain and Latin America, cultural preferences and local butchering styles shape how each cut is named, prepared, and appreciated.
Whether you’re enjoying a “Bife Ancho” in Argentina, a “Solomillo” in Spain, or a “Lomo Vetado” in Chile, understanding these alternative names can make for a richer—and tastier—steak experience abroad.
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