BBQ Guide to Cuts & Terms: UK vs US Meat Cut Translator
Translate American BBQ meat cuts, temperatures, and cooking terms into exact UK, Australian, and South African equivalents — tap any card to open a large-print Butcher Counter Card on your phone.
BBQ Guide to Cuts Terms & Tips: US vs UK BBQ Explained
Welcome to our BBQ guide to cuts terms & tips (with US vs UK BBQ explained in plain English). Ever watched an American smoking video and wondered, “What on earth is a pork butt?”
American butchery developed around low-and-slow smoking and large primal cuts. Meanwhile, traditional British butchery (as charted by the Agriculture and Horticulture Development Board (AHDB)) focused on faster roasting joints and smaller family portions.
That means two pitmasters cooking the exact same muscle call it something completely different depending on which side of the Atlantic they live on. Using a reliable BBQ guide to cuts terms & tips ensures you never buy a lean rolled supermarket roast when you need a well-marbled smoking cut.
Quick Tip from Our BBQ Guide to Cuts Terms & Tips
Your local high-street butcher is your best friend—especially if you explain your cooking method rather than just using an American name:
Tap “📱 Show Butcher Card” on any cut in our interactive translator above to display exact seam specs on your phone screen at the butcher counter.
Related UK BBQ Guides & Calculators
Once you have the right cut from your butcher using this BBQ guide to cuts terms & tips, use our free calculators and beginner guides to nail your cook times and safe internal temperatures:
UK vs US meat cuts
What is Pork Butt in the UK?
Pork butt (aka Boston butt) is a staple in American BBQ, often smoked low and slow for pulled pork.
In the UK, it’s known as the pork shoulder — usually sold boned and rolled for roasting. Ask your butcher for the top half of the shoulder if you want a close match.
Why not try out our delicious Pulled Pork shoulder recipe
What is Brisket in the UK?
Brisket is popular in both the US and UK, but in America it’s often sold as a whole packer brisket (point + flat).
In the UK, brisket is typically rolled and tied or just sold as the flat cut. For smoking, ask for a whole brisket unrolled and untrimmed.
What is Tri Tip in the UK?
Tri-tip is a triangular cut from the bottom sirloin, famous in Californian BBQ.
In the UK, it’s usually part of the rump tail or bottom sirloin. It’s not a standard supermarket cut, so ask your butcher specifically for it.
What is Flank Steak in the UK?
Flank steak is known in the UK as bavette steak, sometimes confused with skirt steak (a different but similar cut).
Bavette is lean, fibrous, and best cooked hot and fast, then sliced thinly against the grain.
What are Baby Back Ribs in the UK?
Baby back ribs (also called loin ribs in the US) come from the upper back of the pig, near the spine.
In the UK, they’re known as back ribs or loin ribs. Ask your butcher to remove the membrane for easier prep.
What are Short Ribs in the UK?
American-style short ribs are meaty beef ribs that can be cut across the bone (flanken-style) or along the bone (English-style).
In the UK, they’re known as Jacob’s Ladder ribs. They’re perfect for smoking, braising, or slow cooking until tender.
What is Ground Beef in the UK?
Ground beef in the US is called minced beef in the UK.
For burgers or meatballs, choose mince with around 20% fat to keep it juicy. Supermarket “lean mince” is often too dry for BBQ recipes.
What is Chuck Roast in the UK?
Chuck roast is a well-marbled cut from the shoulder of the cow, perfect for pulled beef or pot roasts.
In the UK, it’s most similar to chuck steak, braising steak, or shoulder blade steak. Ask for a thick-cut boneless joint if slow cooking or smoking.
Last update on 2026-10-21 / Affiliate links / Images from Amazon Product Advertising API