de Aldana (bottom round) Entretabla Tabla (bottom round) Solomo or lomo Solomito extranjero Solomito Redondo (sirloin) Solomito Largo (tri-tip) Punta de Anca (sirloin tip center) Chinese Chaoshan beef hot pot is a kind of hot pot in China. It must be fresh when eaten. It must be slaughtered on the day of eating. Frozen beef cannot be used. Beef is classified according to different parts of the cow, specifically "chest Lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and "Diaolong" (a long piece of meat on the back of the beef back) , "Neck Ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on. Dutch Neck Rib steak Sirloin Tenderloin – Considered to be the premium cut, highly prized. It is called 'ossenhaas' in Dutch. It tends to be cut slightly smaller than its American counterpart. Top sirloin Round – Mainly used for kogelbiefstuk ('hip joint steak') considered to be the basic form of steak in Dutch and Belgian cuisine. Flank Chuck – Best cuts are used for stoofvlees, lesser bits are used in hachee. Brisket Shankle Beef tongue is considered the cheapest piece of beef; it is used in certain styles of sausages such as the frikandel, though not as the main ingredient. Oxtail, though not on the image shown, is used extensively in stews. Finnish The cuts of beef in Finland are: Entrecôte (rib eye) Etuselkä (chuck and blade) Kulmpaisti (topside) Kylki (flank/rib) Lapa (shoulder) Niska (chuck) Paahtopaisti (bottom sirloin) Poski (cheek) Potka (shank) Rinta (brisket) Sisäfilee (filet/tenderloin) Sisäpaisti (silverside/bottom round) Ulkofilee (sirloin) Ulkopaisti (rump) French German Rinderhals, Kamm or Nacken (Chuck steak) Querrippe (Short ribs) Rinderbrust (Brisket) Hochrippe or Fehlrippe (Standing rib roast) Vorderrippe or hohes Roastbeef Rostbraten or flaches Roastbeef5. & 6. together are the Roastbeef or Zwischenrippenstück Filet (Fillet) Spannrippe or Knochendünnung Dünnung or Bauchlappen (flank steak) Falsches Filet, Schulter, Bug or Schaufel (shoulder) Oberschale, Unterschale and Nuss Flanke, Schliem or Rindfleisch Hüfte mit Hüftsteak and Schwanzstück or Tafelspitz (Top sirloin)) Hesse or Wade (Beef shank) Fricandeau Schwanz or Ochsenschwanz (Oxtail) Croatian Vratina Hrskavi zapećak Rebra Pržolica (ramstek) Hrbat (rozbif) Hrbat (rozbif) Pisana pečenka (biftek) Rebra, mekana (srednja) rebra, potrbušina Masna potrbušina, slabina Rame (ribica), plećka (lopatica) But Vrh kuka Zdjelica Stražnja goljenica Italian Leg subcuts Codone Scanello, noce or fesa (bottom sirloin or