The Difference Between Meat Names Across the USA and Australia/New Zealand
Once you get into American BBQ, you notice differences in how various cuts are named in the USA compared to Australia and New Zealand. These variations can make it confusing when you’re learning from one of the many great American Pitmasters on YouTube, and you head to your local butcher and can’t find what you’re looking for. Luckily, in Melbourne, we are spoilt with a growing number of quality independent butchers who focus on low & slow and are more than happy to help you.
If your living in Bayside, Melbourne – check out Glenn Dumbrell and his team at Char Char Char Butchers in Parkdale or their BBQ Store Turn left at Albuquerque on Boundary Road in Braeside.
For those less fortunate, let’s break down some of the key differences in meat terminology and what they mean for your BBQing
Beef Cuts
USA: Ribeye, New York Strip, and Brisket
AUS/NZ: Scotch Fillet, Porterhouse, and Brisket
The tender and marbled ribeye is a steak-lover’s favourite in the USA. Down under, this cut is referred to as a scotch fillet. Similarly, the New York Strip in the States is called porterhouse in Australia and New Zealand, though in the USA, porterhouse often refers to a larger cut with a T-bone. Brisket, a cut popular for BBQ in both regions, remains the same in name but may be prepared differently depending on local barbecue traditions.
| Australian & NZ Name | USA Name |
|---|---|
| Eye Fillet | Filet Mignon |
| Scotch Fillet | Ribeye |
| Porterhouse | T-Bone |
| Sirloin | Strip Steak/New York Strip |
| Rump | Top Sirloin |
| Blade Steak | Flat Iron |
| Topside | Round |
| Silverside | Corned Beef (Cured) |
| Oyster Blade | Shoulder Clod |
Lamb Cuts
USA: Lamb Chops, Leg of Lamb
AUS/NZ: Cutlets, Leg of Lamb
Australians and New Zealanders are known for their love of lamb, and while the cuts are largely the same, the names differ. What Americans call lamb chops, Australians and Kiwis often refer to as cutlets. The leg of lamb, however, keeps its name across both regions.
One unique preparation in Australia and New Zealand is the lamb roast, often accompanied by mint sauce. In the USA, lamb is less commonly featured as a centrepiece protein.
Pork Cuts
USA: Bacon, Pork Belly, Pork Loin, Pork Butt
AUS/NZ: Bacon, Pork Belly, Pork Loin, Pork Shoulder
Pork terminology is remarkably similar between the regions, but the style of preparation can vary. In Australia and New Zealand, bacon tends to be cut differently, often including a larger portion of the loin compared to the streaky slices popular in the USA. Pork belly is celebrated in all regions, but in the USA, it’s often found smoked or cured, while Australians and New Zealanders might prepare it crispy and roasted.
Chicken Cuts
USA: Chicken Breast, Thighs, Drumsticks
AUS/NZ: Chicken Breast, Thighs, Drumsticks
Chicken is Chicken, and there is not much difference here. Kiwis, especially the Maoris and Pacific Islanders, love their Fried Chicken. In Australia, they are big fans of crumbed chicken dishes like chicken parmigiana & chicken schnitzel, which aren’t as commonly associated with American cuisine.
Meat Terminology and Preparation Differences
Aside from the names of cuts, there are differences in terminology and preparation. For instance:
- Ground Beef vs. Mince: In the USA, ground beef is the term used for minced beef, while in Australia and New Zealand, it’s called mince.
- Sausages vs. Snags: While Americans enjoy sausages, Australians and New Zealanders affectionately call them snags, often served at a barbie (barbecue).
What Does It All Mean for Travelers?
For Americans visiting Australia or New Zealand, or vice versa, it’s helpful to familiarize yourself with these differences. If you’re at a butcher’s shop or dining out, don’t hesitate to ask for clarification. Most locals are more than happy to translate the lingo and may even share tips on how to cook a cut you’re unfamiliar with.
Conclusion
The differences in meat names and preparations between the USA and Australia/New Zealand reflect unique culinary traditions and preferences. Exploring these variations can be a delicious way to expand your culinary horizons. So, next time you’re at a barbecue or butcher’s shop abroad, embrace the opportunity to try something new—it might become your next favourite meal!