French, US, Japanese and other country names do not always describe identical boundaries. Use the linked cut page alongside the name, and treat shared US primals as a group rather than a one-to-one translation.
Last updated October 17, 2026. We make Umay, so we include our cut pages and mark where the source offers no match. How we compared: we used Umay's published beef and pork catalogs and checked each linked cut page on October 17, 2026; listed matches are the catalog's recorded equivalents.
How to read the beef names
Each line links the English cut page and names its French counterpart when one is listed. US primals that cover several French cuts are marked as shared. Japanese and world terms link to the beef world-cuts page; the source contains no UK column.
Beef: French cut pages and their US matches
- Beef cheek (France: Joue de bœuf).
- Beef tongue (France: Langue de bœuf); US: Beef tongue.
- Beef brain (France: Cervelle de bœuf).
- Neck (France: Collier); US: Chuck (shared across 5 French cuts).
- Chuck tender (France: Macreuse à bifteck); US: Chuck (shared across 5 French cuts).
- Top blade (France: Paleron); US: Chuck (shared across 5 French cuts); Japan: Misuji.
- Shoulder clod (France: Jumeau à bifteck); US: Chuck (shared across 5 French cuts).
- Chuck eye (France: Basses côtes); US: Chuck (shared across 5 French cuts); Japan: Zabuton.
- Bone-in ribeye (France: Côte de bœuf); US: Rib (shared across 2 French cuts); Spain: Chuletón.
- Ribeye steak (France: Entrecôte); US: Rib (shared across 2 French cuts).
- Short ribs (France: Plat de côtes); US: Short plate; Argentina: Tira de asado.
- Brisket (France: Poitrine / tendron); US: Brisket.
- Skirt steak (France: Hampe); US: Skirt steak.
- Hanger steak (France: Onglet); US: Hanger steak.
- Strip loin / New York strip (France: Faux-filet); US: Short loin; Italy: Fiorentina.
- Tenderloin (France: Filet); US: Tenderloin; Italy: Fiorentina; Spain: Solomillo.
- Flank steak (France: Bavette d'aloyau); US: Flank (shared across 2 French cuts); Argentina: Vacío; Brazil: Fraldinha.
- Beef flank (stewing) (France: Flanchet); US: Flank (shared across 2 French cuts); Argentina: Vacío; Argentina: Matambre.
- Rump / top sirloin (France: Rumsteck); US: Sirloin (shared across 2 French cuts); Brazil: Picanha.
- Sirloin tip side steak (France: Aiguillette baronne); US: Sirloin (shared across 2 French cuts); Brazil: Picanha.
- Top round / inside round (France: Tende de tranche); US: Top round.
- Silverside / bottom round (France: Gîte à la noix); US: Bottom round.
- Eye of round (France: Rond de gîte); US: Eye of round.
- Pear cut (France: Poire).
- Merlan cut (France: Merlan).
- Spider steak / oyster steak (France: Araignée).
- Fore shank (France: Jarret avant); US: Shank (shared across 2 French cuts); Italy: Ossobuco.
- Hind shank (France: Gîte (jarret arrière)); US: Shank (shared across 2 French cuts); Italy: Ossobuco.
- Oxtail (France: Queue de bœuf); US: Oxtail.
- Beef heart (France: Cœur de bœuf); US: Beef heart.
- Beef liver (France: Foie de bœuf); US: Beef liver.
- Beef kidneys (France: Rognons de bœuf); US: Beef kidneys.
- Tripe (France: Tripes); US: Tripe.
- US-only entry: Tri-tip; US: Tri-tip.
US beef names and shared primals
- US: Beef tongue; mapped to Beef tongue.
- US: Chuck (shared across 5 French cuts); mapped to Neck, Chuck tender, Top blade, Shoulder clod, Chuck eye.
- US: Rib (shared across 2 French cuts); mapped to Bone-in ribeye, Ribeye steak.
- US: Short plate; mapped to Short ribs.
- US: Brisket; mapped to Brisket.
- US: Skirt steak; mapped to Skirt steak.
- US: Hanger steak; mapped to Hanger steak.
- US: Short loin; mapped to Strip loin / New York strip.
- US: Tenderloin; mapped to Tenderloin.
- US: Flank (shared across 2 French cuts); mapped to Flank steak, Beef flank (stewing).
- US: Sirloin (shared across 2 French cuts); mapped to Rump / top sirloin, Sirloin tip side steak.
- US: Top round; mapped to Top round / inside round.
- US: Bottom round; mapped to Silverside / bottom round.
- US: Eye of round; mapped to Eye of round.
- US: Shank (shared across 2 French cuts); mapped to Fore shank, Hind shank.
- US: Oxtail; mapped to Oxtail.
- US: Beef heart; mapped to Beef heart.
- US: Beef liver; mapped to Beef liver.
- US: Beef kidneys; mapped to Beef kidneys.
- US: Tripe; mapped to Tripe.
- US-only entry: Tri-tip.
Japanese and other-country beef names
- Japan: Misuji; recorded with Top blade.
- Japan: Zabuton; recorded with Chuck eye.
- Spain: Chuletón; recorded with Bone-in ribeye.
- Argentina: Tira de asado; recorded with Short ribs.
- Italy: Fiorentina; recorded with Strip loin / New York strip, Tenderloin.
- Spain: Solomillo; recorded with Tenderloin.
- Argentina: Vacío; recorded with Flank steak, Beef flank (stewing).
- Brazil: Fraldinha; recorded with Flank steak.
- Argentina: Matambre; recorded with Beef flank (stewing).
- Brazil: Picanha; recorded with Rump / top sirloin, Sirloin tip side steak.
- Italy: Ossobuco; recorded with Fore shank, Hind shank.
- Brazil: Cupim.
Japan appears in this catalog for two beef names, Misuji and Zabuton. Other country names are included only where the source records them.
Pork: French cut pages and their US matches
The supplied pork data records French and US cut pages, with some additional names used in other countries. It does not include Japanese pork matches or a world-pork index, so those terms are not added here.
- Pork cheek (France: Joue de porc); US: Jowl; Italy: Guanciale.
- Pig ear (France: Oreille de porc); US: Pig ear.
- Pork tongue (France: Langue de porc); US: Pork tongue.
- Pork collar / neck end (France: Échine); US: Boston butt (shared across 2 French cuts); Spain: Pluma; Spain: Presa; Italy: Coppa / capicola; Mexico: Cabeza de lomo; Korea: Moksal; China: Mui tau (pork collar).
- Pork shoulder blade (France: Palette); US: Boston butt (shared across 2 French cuts).
- Pork shoulder (France: Épaule); US: Picnic shoulder; Spain: Secreto; Mexico: Espaldilla.
- Rib chops / rack (France: Côtes premières (carré)); US: Loin (shared across 4 French cuts).
- Spare ribs (travers) (France: Travers); US: Spare ribs.
- Pork belly (France: Poitrine); US: Pork belly; Korea: Samgyeopsal; China: Wuhuarou.
- Pork heart (France: Cœur de porc); US: Pork heart.
- Pork liver (France: Foie de porc); US: Pork liver.
- Loin chops (France: Côtes filet); US: Loin (shared across 4 French cuts).
- Pork tenderloin (filet mignon) (France: Filet mignon de porc); US: Pork tenderloin.
- Center-cut pork loin (France: Longe / filet); US: Loin (shared across 4 French cuts).
- Sirloin end of the loin (France: Pointe de filet); US: Loin (shared across 4 French cuts).
- Pork kidneys (France: Rognons de porc); US: Pork kidneys.
- Leg / ham (France: Jambon); US: Fresh ham (shared across 4 French cuts).
- Top leg (ham top) (France: Noix de jambon); US: Fresh ham (shared across 4 French cuts).
- Outside leg (ham bottom) (France: Sous-noix); US: Fresh ham (shared across 4 French cuts).
- Knuckle (sirloin tip) (France: Noix pâtissière); US: Fresh ham (shared across 4 French cuts).
- Front hock (France: Jarret avant); US: Hock (shared across 2 French cuts).
- Hind hock (France: Jarret arrière (jambonneau)); US: Hock (shared across 2 French cuts).
- Pig's foot / trotter (France: Pied de porc); US: Pig's foot / trotter.
- Pig tail (France: Queue de porc); US: Pig tail.
- US-only entry: Baby back ribs; US: Baby back ribs.
- US-only entry: St. Louis-style ribs; US: St. Louis-style ribs.
US pork names
- US: Jowl; mapped to Pork cheek.
- US: Pig ear; mapped to Pig ear.
- US: Pork tongue; mapped to Pork tongue.
- US: Boston butt (shared across 2 French cuts); mapped to Pork collar / neck end, Pork shoulder blade.
- US: Picnic shoulder; mapped to Pork shoulder.
- US: Loin (shared across 4 French cuts); mapped to Rib chops / rack, Loin chops, Center-cut pork loin, Sirloin end of the loin.
- US: Spare ribs; mapped to Spare ribs (travers).
- US: Pork belly; mapped to Pork belly.
- US: Pork heart; mapped to Pork heart.
- US: Pork liver; mapped to Pork liver.
- US: Pork tenderloin; mapped to Pork tenderloin (filet mignon).
- US: Pork kidneys; mapped to Pork kidneys.
- US: Fresh ham (shared across 4 French cuts); mapped to Leg / ham, Top leg (ham top), Outside leg (ham bottom), Knuckle (sirloin tip).
- US: Hock (shared across 2 French cuts); mapped to Front hock, Hind hock.
- US: Pig's foot / trotter; mapped to Pig's foot / trotter.
- US: Pig tail; mapped to Pig tail.
- US-only entry: Baby back ribs.
- US-only entry: St. Louis-style ribs.
Quick picks
- US Chuck is recorded across five French cuts: Neck, Chuck tender, Top blade, Shoulder clod and Chuck eye.
- US Flank is recorded across two French cuts: Flank steak and Beef flank (stewing).
- US Rib covers Bone-in ribeye and Ribeye steak in the catalog.
- The Japanese names listed for beef are Misuji and Zabuton.
Why can one US cut name cover several French cuts?
The catalog maps US primals to the French pieces they cover. For example, Chuck appears on five French beef lines, so it is a shared region rather than a single French cut name.
Which Japanese beef names are included?
The supplied catalog lists Misuji with Top blade and Zabuton with Chuck eye. Both link to the world-beef page, where their entries are described.
Does this guide include Japanese pork names?
No Japanese pork mapping appears in the supplied data. The pork section therefore shows French and US names plus the other country names that are recorded.
Sources
Beef Tataki with Ponzu SauceSee the recipe
Seared misuji steak with fresh wasabiSee the recipe
Air Fryer Pork ChopsSee the recipe
Moksal gui (Korean grilled pork collar)See the recipe