Australian vs American Beef Cuts: What Are They Called?

Have you found an American recipe that calls for top round, beef shank or New York strip and wondered what to buy in Australia?

Many Australian and American beef cuts come from the same muscles but are sold under different names. Ribeye is generally called Scotch fillet in Australia, tenderloin is eye fillet, and ground beef is simply beef mince.

Other comparisons are less exact. Australian and American butchers can divide the carcass differently, so one American cut may overlap with several Australian cuts. Even familiar names such as sirloin and porterhouse do not always refer to the same steak in both countries.

This guide covers the closest Australian equivalents for common American beef cuts and explains what to consider when a direct translation is not available.

Why Do Australian And American Beef Cuts Have Different Names?

Australia and the United States use different beef cutting systems and naming conventions. These systems divide the carcass into primal cuts before separating them into the steaks, roasts and slow cooking cuts sold to customers.

The same muscle may remain attached to a larger primal in one country but be separated and sold individually in another. Portion sizes, trimming methods and whether the bone remains attached can also affect the final product.

Australia’s terminology has been influenced by British butchery traditions, while the American system developed its own names for commercial and retail cuts. Modern restaurant terminology has introduced further overlap, with names such as flat iron and tri tip now used in both countries.

There can also be differences between Australian states, supermarkets and individual butchers. The table below provides the most common equivalent rather than an absolute rule for every product.

Australian & American Beef Cuts Comparison

This table is a practical starting point, but the intended cooking method should guide your final choice. Cuts from the same area can perform differently if one contains more fat, connective tissue or working muscle.

Why Are Some Beef Cuts Not Exact Equivalents?

Some cuts translate easily because they refer to the same individual muscle. Beef tenderloin and eye fillet are a good example. Both describe the long, tender muscle found beneath the spine, while filet mignon refers to a steak portion taken from it.

Other names cover a broader area of the carcass. The American round includes several large muscles from the hindquarter. Australian butchers are more likely to separate these into topside, silverside and eye of round. Topside is therefore the closest Australian equivalent to top round, while silverside is generally used in place of bottom round.

Chuck can be equally confusing. An American chuck roast may include muscles that Australian butchers sell as chuck, blade, bolar blade or beef pot roast. These cuts share rich beef flavour and perform well when cooked slowly, but they are not necessarily identical.

Porterhouse creates one of the biggest naming traps. In Australia, porterhouse commonly means a boneless striploin steak, making it equivalent to an American New York strip. In the United States, a porterhouse is a bone in steak containing both striploin and tenderloin, similar to a large T bone.

Prime rib can also cause confusion because “prime” forms part of the cut’s common American name. It does not necessarily mean the beef received the USDA Prime quality grade. In Australia, look for a standing rib roast or rib roast when following a prime rib recipe.

How To Use An American Beef Recipe In Australia

Start by checking how the recipe cooks the meat. This is often more useful than relying on the cut name alone.

For a steak cooked quickly over high heat, look for an Australian cut with similar tenderness and fat content. Ribeye can be replaced with Scotch fillet, New York strip with porterhouse, and filet mignon with an eye fillet steak.

For roasting, consider whether the recipe requires a lean cut or a well marbled roast. Topside is a practical substitute for top round, while a standing rib roast is the appropriate choice for an American prime rib recipe.

Slow cooked recipes generally need a hardworking muscle containing connective tissue. If a recipe calls for beef shank, use beef shin or gravy beef rather than substituting a tender steak. American chuck roast recipes can usually be made with chuck, blade or bolar blade, depending on what is available.

When the translation remains unclear, tell your butcher how the meat will be cooked. Useful details include:

• Whether the meat will be grilled, roasted, braised or slow cooked
• How long it needs to cook
• Whether the recipe requires a whole roast or individual steaks
• Whether the cut should be lean, marbled or rich in connective tissue

These details will help the butcher recommend an Australian cut with the right cooking characteristics, even when there is no exact name match.

Choosing The Right Australian Beef Cut

Understanding the difference between Australian and American beef cut names makes international recipes much easier to follow. The key is to match the location of the muscle, its tenderness and the recommended cooking method rather than choosing a substitute based on a similar sounding name.

Our Cow offers many of the most sought after Australian beef cuts, all grass fed and grass finished. Whether you need Scotch fillet for an American ribeye recipe, eye fillet instead of tenderloin or gravy beef for a slow cooked shank dish, clear cut names make it easier to select the right beef.

Choose your preferred Australian beef cuts and add them to your next Our Cow meat box delivery Australia wide.