Every Cut of Beef from English to Polish

Polish is a difficult language to learn. Between the spelling, grammar & exceptions, it’s not only foreigners who have difficulty with the Polish language, but even native speakers.

Starting this business in 2016, I knew nothing about Polish beef. Barely knowing all the cuts of beef in English, the Polish translations completely did not match (eg. Rozbeffor example is NY Strip or Striploin)

Many mistakes & corrections later, we thus present to you!

Every Cut of Beef from English to Polish

English Beef Cuts Polish Beef Cuts
Ribeye Antrykot
Tenderloin or Fillet Polędwica
Picanha or Rump Cap Ogonek Dolnej Zrazowa
NY Strip or Top Sirloin Rozbef
T-Bone T-Bone
Porterhouse Porterhouse
Beef Tri-Tip Ogonek Krzyżowej
Brisket Filet z mostka
Chuck Rozbratel
Flank Łata
Hanger Świeca
Skirt Przepona
Beef Ribs Żebra Wołowe
Short Ribs Szponder
Top Round Górna zrazowa
Bottom Round Dolna zrazowa
Eye of Round Ligawa
Spider/Oyster Steak  Stek z udżca 
Sirloin Krzyżowa
Shoulder Heart Łopatka Serce
Top Blade  Nadgrzebioniowy 
Under Blade Podgrzebioniowy
Beef Shank Pręga
Beef Heart Serce Łopatki
Ground Beef Mielona Wołowina
Bone Marrow Szpik Kostny
Oxtail Ogony
Beef Tongue Ozory
Beef Neck Kark Wołowy
Beef Cheeks Poliki
Kidney Nerki
Liver Wątroba
Beef Testicles Jądry

We are a small company, we appreciate any business you can send our way… & if you’re a real beef lover, why not give us a try?

Print off this list and you will get to know your cuts of beef better than 99% of native speakers.

One great example is hanger steak (one of our favorites when it comes to tacos), also known as “Świeca” in Polish. This literally means “candle“, and most people undoubtedly give you a few confused looks.

Even your butcher may not know some of these.

This list was created with first-hand experience and years of being made fun of.
That was until we learned every beef cut there is in Polish.

Again, we know Polish is a tough language, but with this list of every beef cut from English to Polish, you should be in good hands at your local butcher.

This is a continuously evolving list.

If something is missing or you have any questions, feel free to leave a comment below or get in contact with us.

Love Beef? Try Out Steak Club Today!

11 thoughts on “Every Cut of Beef from English to Polish

  1. John Nezlek says:

    Dear Adam,

    First, thank you for organizing this site. Very helpful.
    As an ex-pat American omnivore , I am confronted with the double problem of language (Google is helpful), but also different butchering norms and traditions. Although many cuts are more or less the same (e.g., chuck), there numerous differences between US cut and many European cuts.

    Anyway, I was wondering what you thought of the following translations/equivalences on my part.
    WOŁOWINA z kością na rosół — English cut short ribs, i.e., ribs separated along the bone, perhaps the same as szponder?
    WOŁOWINA NA ROSÓŁ bez kości – the description suggests the boneless version of the above, although there is some discussion about boneless short ribs really being chuck
    Bavette wołowe –clearly some type of steak, but what type?

    I am curious to know your thoughts.

    Thank you for reading this message.


    • Adam Dow Jastrzebski says:

      Hi John! Thank you for the kind words. I’ve learned Polish many times now 🙂 basic, marketing, beef cuts and now farming.

      To answer your questions, let’s start with the easier one first:
      Bavette wołowe -> Derived from French meaning bib.

      You will see in the list:
      Mała baweta = Flank Steak and
      Baweta = Skirt Steak –> I’ve updated the above list with this variation

      As for WOŁOWINA NA ROSÓŁ, this would simply mean beef for broth.
      No broth is complete without a bone in it. You could thus choose:
      –> Short Ribs = Szponder
      –> Bone Marrow = Szpik kostny

      For Wołowina na rosół bez kości I would try:
      –> Chuck = Rozbratel

      There is also Bone in Chuck, which I will add sometime in the next month.

      I’ve finally gotten to the point where we’re finally working directly with an abattoir, meaning we will begin to offer nose to tail of the cow. This includes offal and other cuts not commonly found.

      Now to start a proper keto diet.

      If you need anything else let me know!

      – ADJ

  2. John Nezlek says:

    H Adam,

    Thanks for the prompt and very helpful reply. I appreciate it.
    By the way, I am very impressed by your attention to detail.
    As the English expression goes “The Devil is in the details.”
    Anything similar in Polish?

    I may be in touch later. I will certainly check the site on a regular basis.

  3. John Nezlek says:


    By the way, for your American readers, I offer the following:
    In the US, Polędwica is usually called tenderloin, sometimes (and not really accurately) filet mignon, which is technically only a part of the tenderloin.
    Sirloin is a type of steak, which is sold as top (better) and bottom (not as tender, but still good).
    These are located near the Porterhouse and T-bone.
    The term filet is often used to refer to tenderloin (filet mignon), but is also frequently used to refer simply to a piece of meat without bones.
    This appears to be at odds with British terminology, and I am not certain to what extent any inconsistencies are merely terminological or to what extent they reflect differences in how animals are butchered.
    Other than enjoying a good steak (regardless of what is is called), I am no expert.


  4. Adam Dow Jastrzebski says:

    Thank you for the correction. I had tenderloin and sirloin flipped around.
    I started to learn cuts in Poland, thus the excuse for the mistakes. Either way, thank you for the corrections.
    It’s nice to see this post is helping people.

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