The same strip loin muscle — bife de chorizo is the Argentine name for what Americans call the New York strip, typically cut thicker and served with the fat cap on.
Translation takeaway
These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.
Keep Bife de chorizo and New York strip together in your notebook.
Names by country
| Country | Bife de chorizo | New York strip |
|---|---|---|
| 🇺🇸United States | Strip steak | New York strip |
| 🇬🇧United Kingdom | — | Sirloin steak |
| 🇫🇷France | — | Faux-filet / Contre-filet |
| 🇪🇸Spain | — | Lomo bajo |
| 🇦🇷Argentina | Bife de chorizo | Bife angosto |
| 🇲🇽Mexico | — | New York |
| 🇵🇹Portugal | — | Vazia |
| 🇧🇷Brazil | Bife de chorizo | Contrafilé |
| 🇮🇹Italy | — | Controfiletto |
| 🇩🇪Germany | — | Roastbeef |