CarneAtlas is a free reference for meat cuts and fish names across languages and butchery traditions. Look up a cut by the name a butcher used in any of ten countries, and see where it sits on the animal, what it is called elsewhere, and which cuts are closest when you can't find it.
It is built and run by Roger Scott, an independent publisher. There is no company or editorial team behind it.
Where the names come from
Every cut is a real butcher's or culinary term in its own tradition, not a translation. Names are checked against national cut guides and industry references (such as IPCVA in Argentina, SAGARPA's cut tables in Mexico and Interbev in France), butchers' price lists and labels, and for fish, WoRMS and FAO names. Butchery does not line up neatly across countries, so each pairing says whether two cuts are the same cut or only an approximate match. Readers send corrections and photos, and a correction goes on the site only once it can be sourced.
Images and charts
Cut and fish photos are licensed (mostly from Wikimedia Commons, credited on each page) or sent in by readers, who are credited by name. Some recipe and cut images are AI-generated illustrations, and the page labels them as such. The cut diagrams are drawn from public-domain animal outlines and can be reused with credit; see free cut charts.
The photo identifier uses an AI model to suggest what a cut is. It can be wrong, and it says when it is unsure.
How the site is paid for
CarneAtlas is free to use. Some links to shops are affiliate links, which pay a commission on a purchase at no cost to you; see the affiliate disclosure. A commission never decides which cut we describe or how.
Contact
Corrections, questions and partnership enquiries: roger@carneatlas.com.