BBQ Meat Cuts — Translation Table by Country | The Rub Kitchen
In the Netherlands, a pork neck is called a Boston Butt in America. A picanha in Germany is a Tafelspitz. A bavette is listed as flank steak in some butcher shops, and as longhaas (hanger steak) in others. The confusion when ordering BBQ meat — from a butcher, a foreign webshop, or an importer — is enormous. This translation table solves that.
Pork
| Dutch | English (US) | German | French | BBQ Use |
|---|---|---|---|---|
| Procureur / varkenshals | Boston Butt / Pork Shoulder | Schweinenacken / Schulter | Épaule de porc | Pulled pork, low & slow |
| Varkensbuik | Pork Belly | Schweinebauch | Poitrine de porc | Bacon, direct grilling, low & slow |
| Varkenshaas | Pork Tenderloin | Schweinefilet | Filet de porc | Quick grilling, indirect |
| Karbonade (met bot) | Pork Chop (bone-in) | Schweinekotelett | Côte de porc | Direct grilling |
| Spareribs (buikrib) | St. Louis Ribs / Baby Back Ribs | Spareribs / Rückenrippchen | Travers de porc | 3-2-1 method, low & slow |
| Spek (gerookt) | Bacon | Speck / Räucherspeck | Lard fumé | Smoking, direct grilling |
Beef
| Dutch | English (US) | German | French | BBQ Use |
|---|---|---|---|---|
| Brisket (borststuk) | Brisket (Flat + Point) | Rinderbrust | Poitrine de bœuf | Low & slow Texas-style |
| Picanha | Rump Cap / Sirloin Cap | Tafelspitz / Buergermeisterstuck | Aiguillette baronne | Brazilian grilling, reverse sear |
| Entrecote | Ribeye / Cowboy Steak | Entrecote / Hochrippe | Entrecote / Faux-filet | Direct high heat, reverse sear |
| Bavette | Flank Steak / Bavette | Flankensteak / Bavette | Bavette d’aloyau | Quick hot grilling, thin slices |
| Ossenhaas | Beef Tenderloin / Filet Mignon | Rinderfilet | Filet de bœuf | Reverse sear, indirect |
| Côte de boeuf | Tomahawk / Bone-in Ribeye | Tomahawk / Kotelett mit Knochen | Côte de bœuf | Reverse sear, showpiece |
| Pulled beef (runderscoulder) | Chuck Roast | Rinderschulter / Nacken | Épaule de bœuf | Low & slow, pulled beef |
| Beef ribs (ribben) | Beef Short Ribs / Back Ribs | Rinderrippen | Basses côtes de bœuf | Low & slow, Texas-style |
Lamb
| Dutch | English | German | French | BBQ Use |
|---|---|---|---|---|
| Lamsschouder | Lamb Shoulder | Lammschulter | Épaule d’agneau | Low & slow, pulled lamb |
| Lamsrack | Rack of Lamb | Lammkarree / Kotelettstrang | Carré d’agneau | Direct high heat, reverse sear |
| Lamskoteletten | Lamb Chops (loin/rib) | Lammkoteletts | Côtelettes d’agneau | Direct grilling, quick |
| Lamsbout | Leg of Lamb | Lammkeule | Gigot d’agneau | Indirect / rotisserie |
| Lamsgehakt (voor kofta) | Ground Lamb | Lammhackfleisch | Agneau haché | Kofta, adana kebab, skewers |
Chicken
| Dutch | English | German | French | BBQ Use |
|---|---|---|---|---|
| Kippendij (met bot + huid) | Chicken Thigh (bone-in) | Hähnchenschenkel / Oberschenkel | Cuisse de poulet | Direct + indirect, most succulent |
| Kippenborst | Chicken Breast | Hähnchenbrust | Blanc de poulet | Indirect, be careful not to dry out |
| Kippenvleugels | Chicken Wings | Hähnchenflügel | Ailes de poulet | Direct high heat |
| Hele kip (spatchcock) | Spatchcock / Butterflied Chicken | Spatchcock-Hähnchen | Poulet en crapaudine | Indirect + direct finishing |