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🔥 Why This Guide Exists

Ever watched an American BBQ video and thought, “What the heck is a pork butt?”
Or tried a brisket recipe only to realise you bought the wrong cut entirely?

If you’re a UK cook diving into the smoky world of barbecue, you’re not alone.
A lot of BBQ knowledge online comes from the US — and while the passion is shared, the butchery isn’t. Many American meat terms don’t match our British names, and that can make following recipes confusing or downright frustrating.

That’s why we’ve created this no-nonsense guide:
A side-by-side translation of common American BBQ cuts, vegetables and terms into their UK equivalents — complete with diagrams and handy tips (coming soon).

Whether you’re grilling for the first time or firing up the smoker like a pro, this reference will help you:

Find the right cuts at UK butchers and supermarkets

Follow US-based recipes with confidence

Impress your guests with spot-on technique

UK vs US meat cuts

Pork butt (aka Boston butt) is a staple in American BBQ, often smoked low and slow for pulled pork.
In the UK, it’s known as the pork shoulder — usually sold boned and rolled for roasting. Ask your butcher for the top half of the shoulder if you want a close match.

Why not try out our delicious Pulled Pork shoulder recipe

Brisket is popular in both the US and UK, but in America it’s often sold as a whole packer brisket (point + flat).
In the UK, brisket is typically rolled and tied or just sold as the flat cut. For smoking, ask for a whole brisket unrolled and untrimmed.

Tri-tip is a triangular cut from the bottom sirloin, famous in Californian BBQ.
In the UK, it’s usually part of the rump tail or bottom sirloin. It’s not a standard supermarket cut, so ask your butcher specifically for it.

Flank steak is known in the UK as bavette steak, sometimes confused with skirt steak (a different but similar cut).
Bavette is lean, fibrous, and best cooked hot and fast, then sliced thinly against the grain.

Baby back ribs (also called loin ribs in the US) come from the upper back of the pig, near the spine.
In the UK, they’re known as back ribs or loin ribs. Ask your butcher to remove the membrane for easier prep.

American-style short ribs are meaty beef ribs that can be cut across the bone (flanken-style) or along the bone (English-style).
In the UK, they’re known as Jacob’s Ladder ribs. They’re perfect for smoking, braising, or slow cooking until tender.

Ground beef in the US is called minced beef in the UK.
For burgers or meatballs, choose mince with around 20% fat to keep it juicy. Supermarket “lean mince” is often too dry for BBQ recipes.

Chuck roast is a well-marbled cut from the shoulder of the cow, perfect for pulled beef or pot roasts.
In the UK, it’s most similar to chuck steak, braising steak, or shoulder blade steak. Ask for a thick-cut boneless joint if slow cooking or smoking.