Ask for a Ribeye in Buenos Aires, a Sirloin in London, a Skirt Steak in New York, or an Oyster Blade in Singapore, and you might get something entirely different than expected. The story behind these names is one of anatomy, culinary traditions, migration – even colonial history.
Ribeye – The “Scotch Fillet” or “Entrecôte”
Where it comes from: The Ribeye is cut from the rib section, typically from ribs six to twelve, prized for its marbling and rich flavor. In American butchery, it’s boneless; when served bone-in, it becomes a “Cowboy Steak” or “Tomahawk” if the rib bone is left extra long.
Different names:
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United States: Ribeye (boneless), rib steak (bone-in)
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UK and Ireland: Ribeye or “rib steak” (sometimes still attached to the bone)
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France and French-speaking countries: Entrecôte (literally “between the ribs”)
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Australia and New Zealand: Scotch Fillet (boneless) or Rib Steak (bone-in)
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Spain & Latin America: Bife de Chorizo in some regions, though in Argentina that term more often refers to a thick Sirloin; Ribeye is also known as Ojo de Bife (“eye of the beef”)
Why so many names?
Butchery in Europe traditionally followed local anatomical divisions and language. The French system emphasized where a muscle sat in relation to the ribs (entre + côte), while British naming favored bone references (“rib steak”).
Scots who migrated to Australia took their own naming convention with them, hence “Scotch Fillet.” In Latin America, Italian and Spanish immigrants merged traditions, resulting in “Ojo de Bife,” a name still common in Argentine steakhouses.
Sirloin – From “Al Lomo” to “Porterhouse”
Where it comes from: Sirloin sits behind the rib section, towards the rear back. In US butchery, “Sirloin” is a broad term encompassing Top Sirloin (leaner, great for grilling) and Bottom Sirloin (tougher, often used for roasts). In the UK, Sirloin is the strip of meat running along the spine, roughly equivalent to the American Strip Steak or New York Strip.
Different names:
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United States: Sirloin, Top Sirloin, Bottom Sirloin; the upper part near the short loin can yield “Porterhouse” or “T-bone” steaks when cut with bone attached
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UK and Ireland: Sirloin (bone-in or boneless); the tender upper portion is similar to American strip steak
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France: Aloyau for the general area; Faux-Filet for the strip section
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Spain & Latin America: Lomo (generic for loin), Bife de Lomo (Tenderloin), and Bife Angosto for strip-like sirloin
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Italy: Controfiletto for the Sirloin strip
Why the confusion?
Different butchery maps assign boundaries differently. The British Sirloin is actually closer to what Americans call Striploin, and the American Sirloin includes muscles the British would cut into Rumpsteaks.
These differences go back centuries, reinforced by colonial trade routes: the British butchery map spread to Australia, New Zealand, and parts of Africa, while the French and Spanish systems followed their empires into Latin America, Southeast Asia, and parts of Africa.
Skirt Steak – “Entraña” and “Bavette”
Where it comes from: Skirt Steak is a long, thin cut from the diaphragm muscle. It’s intensely flavorful, with a coarse grain that needs quick cooking or marinating. American butchery distinguishes between “inside” and “outside” skirt depending on whether it comes from the Plate (outside) or Flank (inside) section.
Different names:
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United States: Skirt sSteak (inside or outside)
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UK: Skirt (often used for braising rather than grilling)
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France: Bavette d’Aloyau or Bavette de Flanchet
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Spain & Latin America: Entraña (most common in Argentina, Chile, Uruguay), often grilled whole over coals
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Mexico: Skirt steak is the classic choice for Arrachera (used in fajitas)
Why so many terms?
The French Bavette simply means “bib”, a reference to its flat, apron-like shape. In Spanish, Entraña refers to something “inner” or “close to the inside,” reflecting its location near the diaphragm. In the United States, industrial butchery created precise inside/outside distinctions.
In traditional Latin American grilling culture, the Entraña is always grilled whole over high heat and served medium-rare. Migrants from Spain, Italy, and France brought both terminology and cooking techniques to South America, cementing the regional love for this cut.
Oyster Blade – “Flat Iron” and “Paleron”
Where it comes from: The Oyster Blade comes from the shoulder, specifically the top blade muscle that lies beneath the scapula. It contains a line of connective tissue down the middle, which, when removed, yields two exceptionally tender Flatiron Steaks.
Different names:
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Australia & New Zealand: Oyster Blade (whole cut, often braised or grilled)
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United States: Flatiron Steak (when the gristle is removed), Top Blade Steak (whole)
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UK: Feather Blade
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France: Paleron
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Italy: Copertina di Spalla
Why the variations?
In older butchery, the connective tissue made this cut more suitable for slow cooking, hence names like Paleron that appear in stewing recipes. Modern American meat science in the early 2000s popularized trimming out the gristle to create the “flat iron”, a marketing name chosen to appeal to restaurant menus.
Australia retained the older “Oyster Blade” term, a nod to the muscle’s curved, oyster-like shape. Migratory butchers and chefs have since cross-pollinated these techniques, so you can now find flat iron steaks in Europe and oyster blades on Asian menus.
Traditions, Colonialism, and Migration
The reason for this nomenclature isn’t culinary snobbery. It’s rooted in the way animals were historically slaughtered and divided. Before refrigeration, cuts were tailored to local cooking methods and eating habits. In France, small, tender cuts like Entrecôte suited quick searing; in Britain, roasts and joints demanded larger cuts.
Colonialism exported these traditions wholesale. British butchery vocabulary took root in Australia, New Zealand, Canada, and parts of Africa. French terminology spread to West Africa, Indochina, and French Polynesia. Spanish and Portuguese terms traveled with settlers to Latin America, where they merged with indigenous grilling traditions and Italian immigrant cooking styles.
In the 20th century, industrial meatpacking and migration blurred the lines further. Immigrants carried recipes and preferences with them, influencing how local butchers cut and named meat. Global restaurant chains and food media have since introduced hybrid terms. So, when you bite into any steak cut, you savour a slice of culinary history. A story of trade routes, traditions, empires, migration, and human history.
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