These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
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.
| Country | Bife de chorizo | New York strip |
|---|---|---|
| 🇺🇸United States | Strip steak | New York strip |
| 🇬🇧United Kingdom | Sirloin steak | Sirloin steak |
| 🇫🇷France | Contre-filet | Contre-filet |
| 🇪🇸Spain | Lomo alto | Entrecot |
| 🇦🇷Argentina | Bife de chorizo | Bife angosto |
| 🇲🇽Mexico | — | New York |
| 🇵🇹Portugal | — | Alcatra |
| 🇧🇷Brazil | Bife de chorizo | Bife de chorizo sem osso |