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United States

North America

The US uses a USDA grading and NAMP numbering system. Cuts like brisket, ribeye, and the New York strip are iconic.

Cuts from United States

7 cuts documented (sample data)

Brisket (en-US) ✓ Verified

Brisket · Beef

Also: Packer Brisket, Flat, Point

NAMP #120. Central to American BBQ. Texan-style smoked brisket is internationally recognised.

Flank Steak (en-US) ✓ Verified

Flank Steak · Beef

Also: London Broil

NAMP #193. Popular in fajitas, stir-fry, and Korean BBQ.

Pork Belly (en-US) ✓ Verified

Pork Belly · Pork

Used fresh in American BBQ and Asian-fusion cooking. Also the source of American-style bacon.

Ribeye (en-US) ✓ Verified

Ribeye · Beef

Also: Rib Eye Steak, Delmonico

NAMP #1112. One of the most popular premium steaks in the US.

Rump Cap / Top Sirloin Cap (en-US) ◈ Community Suggested

Picanha · Beef

Also: Coulotte

Not commonly sold as a single cut in mainstream US supermarkets. Available at Latin or specialty butchers.

Short Rib (en-US) ✓ Verified

Short Rib · Beef

Also: Flanken Short Rib, Korean Short Rib

NAMP #123. Available English-cut or flanken-cut (cross-bone).

Tenderloin (en-US) ✓ Verified

Tenderloin · Beef

Also: Filet Mignon (steak), Chateaubriand (center cut), Beef Tenderloin

NAMP #189. The most tender beef cut. Filet mignon is typically the narrow end.

Featured Recipes from United States

Texas-Style Smoked Brisket

Brisket · Smoked

Low and slow over post oak. The backbone of Texas barbecue culture.

▲ 38 View recipe →

Culinary Culture & Stories

The Soul of Texas BBQ

◈ Community Suggested

About: Brisket

In Texas, brisket is more than a cut — it is a cultural institution. Central Texas BBQ pitmasters treat the craft of smoking brisket as an art passed down through generations. Joints like Kreuz Market in Lockhart (open since 1900) and Franklin Barbecue in Austin have made the Texas brisket famous worldwide. The tradition owes much to the German and Czech immigrant butchers who settled in Central Texas in the 19th century, bringing their meat-curing knowledge with them. In Jewish culinary tradition, brisket is equally iconic — slow-braised for Passover and Rosh Hashanah meals.

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