Beef Steak Names Compared 牛扒名稱對照
Compare Australian, US and UK beef cuts with the names used in Hong Kong. This Chinese–English beef cut guide covers porterhouse, sirloin, Scotch fillet, ribeye, T-bone, rump and eye fillet. Choose the country whose names you know, then select a cut to see its source section on the interactive beef cut diagrams.
喺澳洲、美國或英國買牛肉，想知道包裝上嘅英文同香港叫法點樣對照？呢份牛肉部位中英對照指南，整理西冷、肉眼、斧頭扒、T骨牛扒同牛柳等常見名稱。先揀你熟悉嘅地區，再選擇牛扒，就可以喺互動分切圖睇到部位來源，方便買餸時核對。
| Hong Kong 香港 | Australia 澳洲 | US 美國 | UK 英國 |
|---|---|---|---|
西冷扒Striploin / New York stripBoneless 無骨Notes 備註核對英文 Striploin／New York strip，避免同 US Top Sirloin 混淆。 Check the English cut name. | Porterhouse / Sirloin steakShortloin | New York strip / Striploin steakShort loin | Sirloin steakSirloin |
About this cut 部位特色A boneless striploin steak with a fine grain and a strip of fat along one edge. Tender, with a little more bite than fillet. 去骨嘅 Striploin 牛扒，肉紋細緻，一邊通常帶住一條脂肪邊。肉質嫩滑，但比牛柳多少少咬口。 | |||
| 肉眼扒RibeyeBoneless 無骨 | Scotch filletCube roll | Boneless ribeyeRib | Boneless ribeyeFore rib |
About this cut 部位特色A rib steak with marbling and seams of fat between the muscles. Rich and juicy, with a softer, fattier bite than a lean steak. 來自肋脊部位，肉中有油花，肌肉之間亦有脂肪。入口豐腴多汁，比偏瘦嘅牛扒有更明顯嘅油香。 | |||
| 斧頭扒TomahawkBone-in 有骨 | TomahawkRib / Cube-roll region | TomahawkRib | TomahawkFore rib |
About this cut 部位特色A bone-in ribeye with a long, exposed rib bone. It shares ribeye’s rich, marbled meat; the long bone gives it its distinctive axe-like shape. 保留長肋骨嘅肉眼牛扒，骨上嘅肉會修走，外形似斧頭。牛肉部分同樣有肉眼嘅油花同豐腴口感。 | |||
T骨牛扒T-boneBone-in 有骨Notes 備註US porterhouse has a larger tenderloin portion. 美式 Porterhouse 嘅牛柳部分較大。 | T-boneShortloin | T-bone / PorterhouseShort loin | T-boneSirloin |
About this cut 部位特色Two steaks in one: striploin on one side of the T-shaped bone and tenderloin on the other. The striploin has more bite, while the tenderloin is softer. 一塊牛扒食到兩種口感：T形骨一邊係 Striploin，另一邊係牛柳。Striploin 較有咬口，牛柳就更柔嫩。 | |||
西冷（Sirloin，通常指 US Top Sirloin）臀肉牛排（Rump steak，通常指澳洲 Rump）Boneless 無骨Notes 備註澳洲 Rump steak 修整方式同保留肌肉亦可能與美國 Top Sirloin 有分別。 Australian rump steak may differ from US top sirloin in trimming and the muscles included. | Rump steakRump | Top sirloin steakSirloin | Rump steakRump |
About this cut 部位特色These cuts are generally lean, with a substantial bite and a pronounced beef flavour. Australian rump is firmer than fillet; the exact texture depends on the muscles included. 呢類牛扒一般偏瘦、牛味較濃，食落有咬口。澳洲 Rump 比牛柳結實；實際口感亦會因保留嘅肌肉而有分別。 | |||
牛柳Tenderloin / FilletBoneless 無骨Notes 備註Internal cut beneath the loin. 位於牛隻體內、腰脊下方。 | Eye fillet / Fillet steakTenderloin | Tenderloin steak / Filet mignonTenderloin | Fillet steakFillet |
About this cut 部位特色A very tender steak with a fine, soft texture and little fat. Its beef flavour is milder than ribeye or rump, making tenderness its main attraction. 肉質非常柔嫩，肉紋幼細，脂肪較少。牛味比肉眼或 Rump 清淡，最大特色係入口柔軟嫩滑。 | |||
These are practical shopping comparisons. Trimming and included muscles can vary between suppliers.
以上係方便買餸時參考嘅部位對照；唔同供應商嘅修整方式同保留肌肉可能有分別。
All three diagrams use the same steer, spine, 13 ribs and internal tenderloin. Only the country-specific cut boundaries and names change.
三幅圖共用同一隻牛、脊椎、13條肋骨同牛柳位置；只有各地分切界線同名稱不同。
Australian Beef Cuts 澳洲牛肉分切圖
Porterhouse / Sirloin · 西冷扒
Boneless 無骨
Notes 備註
核對英文 Striploin／New York strip，避免同 US Top Sirloin 混淆。 Check the English cut name.
Scotch fillet · 肉眼扒
Boneless 無骨
Tomahawk · 斧頭扒
Bone-in 有骨
T-bone · T骨牛扒
Bone-in 有骨
Notes 備註
US porterhouse has a larger tenderloin portion. 美式 Porterhouse 嘅牛柳部分較大。
Rump steak
Boneless 無骨
Notes 備註
澳洲 Rump steak 修整方式同保留肌肉亦可能與美國 Top Sirloin 有分別。 Australian rump steak may differ from US top sirloin in trimming and the muscles included.
Eye fillet · 牛柳
Boneless 無骨
Notes 備註
Internal cut beneath the loin. 位於牛隻體內、腰脊下方。
Based on Meat & Livestock Australia’s Australian Beef Cuts chart.
參考 Meat & Livestock Australia（MLA）《Australian Beef Cuts》分切圖。
US Beef Cuts 美國牛肉分切圖
New York strip · 西冷扒
Boneless 無骨
Notes 備註
核對英文 Striploin／New York strip，避免同 US Top Sirloin 混淆。 Check the English cut name.
Ribeye · 肉眼扒
Boneless 無骨
Tomahawk · 斧頭扒
Bone-in 有骨
T-bone / Porterhouse · T骨牛扒
Bone-in 有骨
Notes 備註
US porterhouse has a larger tenderloin portion. 美式 Porterhouse 嘅牛柳部分較大。
Top sirloin steak · 西冷
Boneless 無骨
Notes 備註
澳洲 Rump steak 修整方式同保留肌肉亦可能與美國 Top Sirloin 有分別。 Australian rump steak may differ from US top sirloin in trimming and the muscles included.
Tenderloin / Filet mignon · 牛柳
Boneless 無骨
Internal cut beneath the loin 腰脊下方嘅體內部位
Notes 備註
Internal cut beneath the loin. 位於牛隻體內、腰脊下方。
US naming and rib boundaries based on USDA Institutional Meat Purchase Specifications, Fresh Beef Series 100.
美國名稱同肋骨分界參考 USDA《Institutional Meat Purchase Specifications》Fresh Beef Series 100。
UK Beef Cuts 英國牛肉分切圖
Sirloin steak · 西冷扒
Boneless 無骨
Notes 備註
核對英文 Striploin／New York strip，避免同 US Top Sirloin 混淆。 Check the English cut name.
Ribeye · 肉眼扒
Boneless 無骨
Tomahawk · 斧頭扒
Bone-in 有骨
T-bone · T骨牛扒
Bone-in 有骨
Notes 備註
US porterhouse has a larger tenderloin portion. 美式 Porterhouse 嘅牛柳部分較大。
Rump steak
Boneless 無骨
Notes 備註
澳洲 Rump steak 修整方式同保留肌肉亦可能與美國 Top Sirloin 有分別。 Australian rump steak may differ from US top sirloin in trimming and the muscles included.
Fillet steak · 牛柳
Boneless 無骨
Internal cut beneath the loin 腰脊下方嘅體內部位
Notes 備註
Internal cut beneath the loin. 位於牛隻體內、腰脊下方。
Based on AHDB’s Meat Purchasing Guide, using the five-bone fore rib and three-rib sirloin specifications shown.
參考 AHDB《Meat Purchasing Guide》，圖中採用五條肋骨嘅 fore rib 同三條肋骨嘅 sirloin 規格。
The tenderloin lies inside the body, immediately beneath the lumbar spine towards the pelvis. Orange shapes show its approximate internal position.
牛柳位於體內，緊貼腰椎下方並延伸至骨盆附近；橙色形狀表示其大約位置。
Beef Cut Names Explained 牛肉部位名稱常見問題
Is Scotch fillet the same as ribeye? Scotch fillet 係咪肉眼？
Scotch fillet is the Australian name commonly used for boneless ribeye. Its source section is labelled Rib & Cube Roll on the Australian diagram, Rib on the US diagram and Fore Rib on the UK diagram.
Scotch fillet 係澳洲常用嘅去骨肉眼名稱。澳洲圖標示嘅部位來源係 Rib & Cube Roll，美國叫 Rib，英國叫 Fore Rib。
Is striploin steak the same as New York strip? Striploin 同 New York strip 係咪西冷？
Striploin steak and New York strip refer to the boneless strip steak. In Australia it is commonly sold as porterhouse or sirloin steak; in the UK, as sirloin steak. Hong Kong shops commonly use 西冷, so check the English label to distinguish striploin from US top sirloin.
Striploin steak 同 New York strip 都係去骨嘅 strip steak。澳洲常叫 Porterhouse 或 Sirloin steak，英國叫 Sirloin steak。香港常叫西冷；買嗰陣要核對英文，分清 Striploin 同美國 Top Sirloin。
What is eye fillet? Eye fillet 係邊個部位？
Eye fillet is cut from the tenderloin, the internal muscle highlighted in orange. The UK commonly uses fillet steak; the US uses tenderloin steak or filet mignon for steaks cut from this muscle.
Eye fillet 來自 Tenderloin，即係牛柳，圖中用橙色標示喺牛隻體內。英國常叫 Fillet steak，美國會見到 Tenderloin steak 或 Filet mignon。
Why can two different steaks be called 西冷 in Hong Kong? 點解香港有兩種唔同部位都叫西冷？
Hong Kong retailers use 西冷 for striploin and also for US top sirloin; some translate top sirloin as 頂級西冷. That Chinese wording alone does not establish the cut or its quality. Check the English name and country of origin. Australian rump and US top sirloin are practical comparisons, with trimming and included muscles varying by supplier.
香港零售會將 Striploin 同美國 Top Sirloin 都叫西冷，有時仲會將 Top Sirloin 譯成「頂級西冷」。單靠呢個中文名，唔足以判斷係邊個部位或者品質高低；應該核對英文名稱同產地。澳洲 Rump 同美國 Top Sirloin 可以作買餸參考對照，但修整方式同保留肌肉可能有分別。
Put the Guide to Use: Wagyu Donburi 用牛扒指南煮和牛火山丼
Once you have chosen your steak, try our Wagyu Donburi recipe. It shows how to sear and rest a whole steak, then slice it thinly over rice with an onsen egg and teriyaki sauce.
揀好牛扒之後，可以試吓和牛火山丼食譜：先將原塊牛扒煎香、靜置，再切成薄片，配白飯、溫泉蛋同照燒汁。
References 參考資料
- Meat & Livestock Australia — Australian Beef Cuts
- USDA — IMPS Fresh Beef, Series 100
- AHDB — Meat Purchasing Guide
- Canadian Food Inspection Agency — Beef Meat Cuts Manual, section 5.2.1.4 (tenderloin anatomy)
The diagrams are simplified educational illustrations. Cut boundaries and rib allocations can vary with the specification.
圖解經過簡化，方便理解；實際分切界線同肋骨分配會按規格有所不同。