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 |
| 🇫🇷France | — | Faux-filet / Contre-filet |
| 🇪🇸Spain | Lomo alto | — |
| 🇦🇷Argentina | Bife de chorizo | Bife angosto |
| 🇲🇽Mexico | — | New York |
| 🇵🇹Portugal | — | Vazia |
| 🇧🇷Brazil | Bife de chorizo | Contrafilé |
| 🇮🇹Italy | — | Controfiletto |
| 🇩🇪Germany | Roastbeef (Bife de chorizo) | Roastbeef |
Source this cut
Equipment
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