Every Cut of Beef from English to Polish

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

6 years ago, we knew nothing about Polish beef. We knew our cuts of beef in English, but the Polish translation often times don’t make any sense. “Rozbef” for example is NY Strip or Striploin.

Print off this list and you will get to know your cuts of beef better than 99% of most Polish person.

One great example is hanger steak (one of our favorites when it comes to fajitas), 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.

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
Brisket Filet z mostka
Chuck Rozbratel
Flank Mała Baweta
Hanger Świeca 
Skirt Łata/Baweta
Beef Ribs Żebra Wołowe
Short Ribs Szponder
Top Round Górna zrazowa
Bottom Round Ligawa
Rump Krzyżowa
Chuck Tenderloin Nadgrzebioniowy
Bolo Skrzydło
Beef Cheeks Policzki
Beef Shank Pręga
Beef Heart Serce Łopatki
Ground Beef Mielona Wołowina
Bone Marrow Szpik Kostny
Bones Kośći Wołowe
Tails Ogony
Brain Mózg
Pancreas Trzustka
Liver Wątroba
Shoulder Blade Napleczny

Don’t doubt yourself!

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

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

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

If you can’t find what your looking for at your butcher however, you can thank us by ordering from Steak Club.

9 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.

    pozdr,
    John

    • 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.
    John

  3. John Nezlek says:

    Adam,

    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.

    Cheers,
    John

  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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