Sources and standards
There is no single worldwide standard for meat cut names. The same piece of beef can be a striploin in the US, a sirloin in the UK and a contre-filet in France, and butchers in the same country often cut it slightly differently. This page lists the standards we use for the names, codes and cut lines on ButcherExpert.
How we name cuts
- US names follow USDA IMPS and the retail URMIS names. Where a cut has an IMPS item number, we show it.
- UK names follow common British butcher usage and AHDB.
- European names use the UNECE codes as a neutral reference, with each country's own name shown separately. The EU sets carcass grading rules, not retail cut names, so there is no single "EU name".
- Dutch names (ossenhaas, staartstuk, bavette and others) follow common butcher usage in the Netherlands; we have not yet confirmed an official Dutch retail cut standard. Some Dutch names cover more than one cut: “entrecote” can mean ribeye or striploin, and “bavette” can mean flank or flap.
- Turkish names (bonfile, kontrfile, antrikot, nuar and others) are trade usage. Turkish standards and regulations cover carcass classification and labelling; we have not found an official Turkish retail cut standard.
- Cut charts are drawn by ButcherExpert as a guide. Boundaries between cuts are not exact and vary by country and by butcher.
Names and codes are cited from the standards below. We do not copy their text, diagrams or photos. Follow the links to read the originals.
United States
| Standard | Published by | What it covers |
|---|---|---|
| Institutional Meat Purchase Specifications (IMPS) | USDA Agricultural Marketing Service | Wholesale and foodservice cuts with item numbers, e.g. IMPS 112A ribeye roll. The basis of US cut names. |
| Uniform Retail Meat Identity Standards (URMIS) | Industry committee, via the Beef Checkoff and National Pork Board | Retail cut names and label format used in US supermarkets. |
| The Meat Buyer's Guide | North American Meat Institute and American Meat Science Association | Illustrated industry reference based on IMPS. |
| USDA grading standards | USDA Agricultural Marketing Service | Quality grades (Prime, Choice, Select) and yield grades. Not cut names. |
International and European Union
| Standard | Published by | What it covers |
|---|---|---|
| UNECE Standard: Bovine Meat, Carcases and Cuts | UN Economic Commission for Europe | International cut names and codes, e.g. UNECE 2240 cube roll. Our neutral reference for "European" names. |
| UNECE ovine and porcine standards | UN Economic Commission for Europe | The same system for lamb, mutton and pork. |
| Regulation (EU) No 1308/2013, Annex IV | European Union | SEUROP carcass classification (conformation and fat). It does not set retail cut names. |
National cut systems in Europe
| Standard | Published by | What it covers |
|---|---|---|
| Dénomination des morceaux – guide de découpe | INTERBEV (France) | French retail names for beef, veal and lamb cuts. |
| Leitsätze für Fleisch und Fleischerzeugnisse | Deutsche Lebensmittelbuch-Kommission (Germany) | German guidelines for meat, including named cuts. |
| Österreichisches Lebensmittelbuch, Codex B 14 Fleisch | Austrian health ministry (Austria) | Austrian cut names with diagrams. |
United Kingdom
| Standard | Published by | What it covers |
|---|---|---|
| Meat Purchasing Guide | AHDB (Agriculture and Horticulture Development Board) | More than 700 beef, lamb and pork cuts with codes and cutting specifications. |
Turkey
| Standard | Published by | What it covers |
|---|---|---|
| TS 668 Sığır: Gövde Etleri (Karkas) | TSE (Turkish Standards Institution) | Beef carcass grouping and quality classes. Not retail cut names. |
| Sığır Karkasının Sınıflandırılmasına Dair Yönetmelik | Ministry of Agriculture and Forestry | SEUROP beef carcass classification, aligned with EU rules. |
| Türk Gıda Kodeksi meat communiqué | Ministry of Agriculture and Forestry | Definitions and labelling of raw meat, mince and meat products. Not retail cut names. |
Food safety and nutrition
- USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart.
- USDA Agricultural Research Service, FoodData Central (nutrition facts on cut pages).
Last reviewed: 15 November 2026. Standards are revised from time to time; check the publisher's page for the current edition.