🔥 Why This Guide Exists
BBQ Guide to Cuts & Terms (US vs UK BBQ Explained)
Ever watched an American BBQ video and thought:
“What on earth is a pork butt?”
Or followed a brisket recipe online only to realise the cut you bought from the supermarket looks completely different?
If you’re a UK cook stepping into the smoky world of barbecue, you’re not alone.
Much of the best BBQ content online comes from the United States, where smoking meat is practically a national sport. But while the techniques translate perfectly, the butchery terminology often doesn’t.
Cuts of meat are named differently in the UK, and that can make following American recipes confusing. A “pork butt” isn’t actually from the rear of the pig at all, and what Americans call a “brisket flat” might simply be labelled beef brisket joint at your local butcher.
This guide was created to clear up that confusion.
Why US BBQ Terms Are Different
American butchery developed around different traditions and regional cooking styles. Cuts were often divided differently to suit smoking, slow cooking, and barbecue competitions.
In the UK, our traditional butchery focused more on roasting joints and smaller family portions, which means the same part of the animal might be cut and named differently.
The result?
Two people using the exact same piece of meat might call it something completely different depending on which side of the Atlantic they live on.
What You’ll Find in This Guide
This page acts as a translation guide between American BBQ terminology and UK butcher cuts.
Here you’ll find:
• Common US BBQ meat cuts explained
• The closest UK equivalent cuts you can buy
• Tips on what to ask your local butcher for
• BBQ cooking terms explained in plain English
• Common smoker and grilling terminology used in recipes
We’ll also be adding visual diagrams and cut charts soon to make identifying the right meat even easier.
Why This Matters for BBQ Success
Using the correct cut of meat is one of the biggest factors in barbecue success.
Many BBQ recipes rely on cuts with specific fat content and connective tissue, which break down slowly during smoking to create tender, juicy meat.
Using the wrong cut can lead to meat that turns out:
• Dry
• Tough
• Overcooked before it becomes tender
Once you understand the translation between US BBQ cuts and UK butcher names, following recipes becomes much easier.
Designed for UK BBQ & Smoker Cooking
Kitchen Sizzlers focuses on real BBQ cooking for UK cooks, whether you’re using:
• A charcoal kettle BBQ
• A pellet grill
• A gas BBQ
• An electric smoker
Understanding meat cuts and BBQ terminology helps you cook with confidence — whether you’re smoking brisket for 12 hours or grilling burgers on a summer evening.
Quick Tip Before You Start
If you’re ever unsure about a cut of meat, your local butcher is your best friend.
Most butchers will happily prepare specific cuts if you ask — especially if you explain the cooking method.
For example, asking for:
“A pork shoulder suitable for pulled pork”
will usually get you the correct cut even if the butcher doesn’t use American terminology.
For more information on Smoking and UK BBQ read our Beginners Guide here
Related BBQ Guides
• Brisket Smoking Time Calculator
• Pork Shoulder Smoking Guide
• BBQ Stall Explained
• Best Woods for Smoking Meat
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.
