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cuts and cooks meat.
Search global meat cuts, compare local names across countries, explore recipes, and share your nation's culinary traditions. Community-driven. Accuracy-aware.
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Featured Cuts
Picanha
🇧🇷 Picanha · Brazil
A triangular cut from the top of the rump with a thick fat cap, iconic in Brazilian churrasco. Commonly threaded onto skewers and grilled over charcoal.
Rump Cap
The same muscle group as picanha, known by this name primarily in Australia and the UK. Often sold with the fat cap on in specialty butchers.
Top Sirloin Cap
The US name sometimes applied to the picanha muscle. Less commonly found in standard US supermarkets; more available at specialty or Latin butchers.
Brisket
🇺🇸 Brisket · United States
A tough, flavourful cut from the chest area. Requires long, slow cooking to break down collagen. Central to US BBQ traditions, especially Texas-style.
Peito
The Brazilian name for the chest area cuts, roughly corresponding to brisket. Used in churrasco and slow-cooked dishes.
Ribeye
🇺🇸 Ribeye · United States
A highly marbled steak cut from the rib section. Known for rich flavour and tenderness. One of the most popular premium steaks globally.
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Submitted by community members. Helpful, but verify before relying on it.
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Confirmed by verified contributors — butchers, chefs, or subject matter experts.
Equivalent cuts with notable differences in butchery tradition or trim.
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