thick flank) Sottofesa or fetta di mezzo or codino or controfesa or contronoce Fianchetto (flank) Rosa, fesa interna, punta d'anca (eye of the silverside) Magatello or girello Spinacino or tasca Sirloin (lombata) subcuts Filetto (beef tenderloin) Controfiletto or roast beef (sirloin) Veal Carré (spare ribs) Costolette Nodini Loin (schiena) Costata (T-bone steak) Coste della croce (short ribs) Neck Collo (Chuck steak) Reale or tenerone Head subcuts Lingua (Beef tongue) Testina (flesh from the head of a calf) Shoulder subcuts Fesone di spalla Fusello or girello di spalla Brione Cappello del prete or spalla Hocks subcuts anterior and posterior Ossibuchi Pesce, piccione, campanello, muscolo, gamba Petto (chest) subcuts Punta di petto (Brisket) Pancia di vitello, pancetta or fianchetto Lower ribs subcuts Biancostato di reale or spuntatura Taglio reale, polpa reale (Pony 6 Ribs, Square Cut, Chuck, Middle Rib, Steak Meat) Pancia (belly) subcuts Biancostato di pancia Fiocco Scalfo (armhole) Korean 1. Moksim () Moksim-sal () 2. Deungsim () Arae-deungsim-sal () Kkot-deungsim-sal () Salchi-sal () Wi-deungsim-sal () 3. Chaekkeut () Chaekkeut-sal () 4. Udun () Hongdukkae-sal () Udun-sal () 5. Ansim () Ansim-sal () 6. Ap-dari () Ap-dari-sal () Buchae-deopgae-sal () Buchae-sal () Galbi-deot-sal () Kkuri-sal () 7. Galbi () Anchang-sal () Bon-galbi () Cham-galbi () Galbi-sal () Jebichuri () Kkot-galbi () Maguri () Tosi-sal () 8. Yangji () Ap-chima-sal () Chadolbagi () Chima-sal () Chima-yangji () Eopjin-an-sal () Eopjin-sal () Yangji-meori () 9. Seoldo () Boseop-sal () Dogani-sal () Samgak-sal () Seolgi-meori-sal () Seolgi-sal () 10 Satae () Ap-satae () Arong-satae () Dwi-satae () Mungchi-satae () Sangbak-sal () Polish karkówka szponder mostek rozbratel antrykot rostbef polędwica szponder i mostek łata łopatka udziec (zrazowa górna i zrazowa dolna) skrzydło krzyżowa pręga ligawa ogon Portuguese Cachaço Coberta do acém, acém comprido Pá, peito alto Maçã do peito Peito Chambão Mão Lombo Rosbife, acém redondo, vazia, entrecôte Prego do peito Aba grossa Alcatra Chã de fora Rabadilha Pojadouro Russian Шея/Sheya (neck) Рёбра/rjobra (ribs) Челышко/Chelyshko, грудинка/grudinka (brisket) Толстый край/Tolstyy kray (thick edge), рибай/ribay (rib eye), корейка на кости/koreyka na kosti (loin on the bone) Тонкий край/Tonkiy kray (thin edge), короткое филе/korotkoye file (short filet) Оковалок/Okovalok (sirloin) Вырезка/Vyrezka (tenderloin) Покромка/Pokromka (shortloin) Брюшина/Bryushina (peritoneum), фланк/flank Лопатка/Lopatka (shoulder) Oguzok (rump), bedro (hip) Пашина/Pashina (flank) Кострец/Kostrets (leg) Голяшка/Golyashka (shank) Turkish Gerdan neck,chuck (1) Antrikot rib steak, ribeye(2) Kontrfile Steak, striploin(3) Sokum rump (4) Bonfile fillet Steak,tenderloin(5) Tranç the upper left side of nuar, inside round, top round(6) Nuar round