The three main world producers and exporters of meat are: Australia, the United States and Brazil. The European Union has adopted a version of the Australian AUS-Meat standard.

Brazilian cuts take into account anatomical divisions due to the manufactured production process. The Australian and American cuts, on the other hand, use automation in their processes due to the high cost of labor, processing larger and less anatomical cuts. The table below shows the equivalence between these different types of cuts. Note that in some cases it is not possible to establish an equivalent cut.

Brasil Austrália EUA
Acém Chuck roll ** Chuck roll
Alcatra (miolo) Rostbiff Top sirloin butt (Round eye)
Bananinha Intercostals (rib fingers) Rib fingers, boneless
Bife da ponta de agulha Brisket- deckle off Outside skirt (plate)
Bisteca * Rib / Striploin steak, bone in
Braço Armbone shin Foreshank
Capa de costela Chuck meat square *
Capa do contra filé * Beef Rib, blade meat
Carne de panela em cubo de qualquer músculo Diced Beef Diced / stewing beef
Carne moída Minced beef Ground beef
Contra filé Striploin Striploin / ribeye
Contra filé com costela e capa Ribs- prepared Beef rib, oven-prepared
Costela Rib ends Back ribs
Costela sem osso Spare ribs Back ribs, boneless
Costelinha Short ribs Short ribs, trimmed
Coxão duro Outside flat Outside round (flat)
Coxão mole Topside / inside – cap off Top (inside) round, cap off
Cupim Chuck crest Hump
Diafragma / entrada fina Inside skirt Outer Skirt Steak / Diaphragm
Filé mignon Tenderloin Full Tenderloin
Fraldinha Internal flank plate Bottom Sirloin (Flap/Abdominis internus)
Fraldão Thin flank Transversus Abdominus / Inner Skirt Steak
Ganhadora / raquete Oyster blade Beef Chuck Top Blade Roast, boneless
Lagarto Eye round Eye of round
Lombinho Thick skirt *
Maminha Bottom sirloin triangle (Tri-tip) Bottom sirloin butt (Tri-tip)
Músculo (braço) Shin / Shank Foreshank
Músculo (traseiro) Shin-special trim Shank
Pacu (bife do vazio) Flank steak Flank steak
Shoulder Blade (clod) Shouder clod
Patinho Knuckle Knuckle, peeled (Ball tip)
Peito Brisket point end plate Brisket, deckle-off, boneless
Peixinho Chuck tender Chuck Mock tender
Pescoço Neck Neck
Pescoço e acém Chuck Chuck

The noble cuts include Filet Mignon, picanha, rump entrecot and contra filé. The market for picanha is Brazilian, the other cuts are demanded mainly by the European Union. Egypt demands filet mignon and counter filet.

The cuts of the rear, cuts of the Wheel, soft thigh, hard thigh, duckling and muscle are very demanded by Russia, Egypt and Hong Kong. The less noble parts - like the kids, the cuts and the bleeding - find their main markets in Eastern Europe, Russia, Hong Kong and Vietnam. The Chinese market is still unknown when it comes to preference cuts, with enormous potential, but it is bureaucratic in terms of plant approval and shipment clearance.

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