Hi,

Can anyone help with the translation of cuts of steak in Spain. Everywhere I look and ask seems to give different answers

Ribeye seems to be entrecote
Sirloin=
Fillet=
T-bone=
Tenderloin=
Porthouse=
Rump=

Or are they different cuts of meat completely? Solomillo seems to include Sirloin, Fillet and Tenderloin for example?