BBQ meat cuts: names and differences by country
Meat cuts do not have the same names or specifications in every country. This table helps when ordering BBQ meat, but does not guarantee that two names identify exactly the same cut. Ask your butcher about the muscle, bone, fat cap and cutting specification as well. Dutch procureur, for example, is not the same as a complete Boston butt, while bavette and hanger steak are different cuts.
How to use the table at the butcher’s
The language columns provide recognisable names and cautions, not universal one-to-one equivalents. A trade name can cover more than one muscle. Agree whether you want bone-in or boneless meat, how much fat should remain and which preparation you intend to use.
Choose the cooking method first: thin steaks and connective-tissue-rich cuts need different approaches. A name such as short ribs can also cover different rib sections and cutting styles. This table is not a doneness or food safety guide.
Pork
| Dutch names | English (US) | German | French | BBQ use |
|---|---|---|---|---|
| Procureur / varkenshals | Pork collar / pork neck; a Boston butt also includes shoulder and is not an exact equivalent | Schweinenacken; Schulter means shoulder, not just neck | Ask specifically for neck; épaule means shoulder | 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 or indirect cooking |
| Karbonade (met bot) | Pork Chop (bone-in) | Schweinekotelett | Côte de porc | Direct grilling |
| Spareribs (buikrib) | Spareribs; St. Louis is a trimmed version. Baby back ribs come from the loin and are a different cut | Spareribs; Rückenrippchen refers to back ribs | Travers de porc | Low & slow; adjust time to the cut and thickness |
| Spek (gerookt) | Bacon | Speck / Räucherspeck | Lard fumé | Smoking or direct grilling |
Beef
| Dutch names | English (US) | German | French | BBQ use |
|---|---|---|---|---|
| Brisket (borststuk) | Brisket (Flat + Point) | Rinderbrust | Poitrine de bœuf | Low & slow, Texas-inspired |
| Picanha | Rump Cap / Sirloin Cap | Ask specifically for picanha with its fat cap. Do not confuse it with Bürgermeisterstück / tri-tip | Ask specifically for picanha with its fat cap; confirm the exact cut | Brazilian-style grilling or reverse sear |
| Entrecote | Strip steak / striploin steak. Ribeye comes from the rib and is a different cut | Ask for the loin cut; Hochrippe refers to the rib section | Faux-filet / contre-filet. French entrecôte comes from the rib section | Direct high heat or reverse sear |
| Bavette | Bavette / flap steak; ask which muscle is meant. Flank and hanger steak are separate cuts | Bavette; confirm the muscle and cutting specification | Bavette d’aloyau | Grill briefly over high heat; slice thinly |
| Ossenhaas | Beef Tenderloin / Filet Mignon | Rinderfilet | Filet de bœuf | Reverse sear or indirect cooking |
| Côte de boeuf | Bone-in ribeye; a tomahawk has an extra-long rib bone | Ribeye mit Knochen; a tomahawk is a specific presentation | Côte de bœuf | Reverse sear; presentation cut |
| Runderschouder (bijvoorbeeld voor pulled beef) | Chuck Roast | Rinderschulter / Nacken | Épaule de bœuf | Low & slow, pulled beef |
| Beef ribs (ribben) | Beef ribs: confirm short ribs or back ribs and the cutting style | Rinderrippen | Confirm the rib section and cutting style | Low & slow, Texas-inspired |
Lamb
| Dutch names | 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 or reverse sear |
| Lamskoteletten | Lamb Chops (loin/rib) | Lammkoteletts | Côtelettes d’agneau | Brief direct grilling |
| Lamsbout | Leg of Lamb | Lammkeule | Gigot d’agneau | Indirect cooking / rotisserie |
| Lamsgehakt (voor kofta) | Ground Lamb | Lammhackfleisch | Agneau haché | Kofta, adana kebab, skewers |
Chicken
| Dutch names | English | German | French | BBQ use |
|---|---|---|---|---|
| Kippendij (met bot + huid) | Chicken Thigh (bone-in) | Hähnchenoberschenkel; Schenkel can also mean the whole leg | Haut de cuisse; cuisse can also mean the whole leg | Direct and indirect heat; cook through |
| Kippenborst | Chicken Breast | Hähnchenbrust | Blanc de poulet | Indirect cooking; avoid drying out |
| Kippenvleugels | Chicken Wings | Hähnchenflügel | Ailes de poulet | Direct and indirect heat; cook through |
| Hele kip (spatchcock) | Spatchcock / Butterflied Chicken | Spatchcock-Hähnchen | Poulet en crapaudine | Indirect cooking, then finish over direct heat |