Europe · 14 countries · 60 cities
Europe has no single steak culture. Each country sells beef by its own breeds, names its cuts differently and cooks to its own idea of rare. Use this page to compare them before you travel, then open a country for its steakhouses and butchers.
Sirloin, rump steak
Sirloin, rib-eye
Entrecôte, côte de bœuf
Chuletón
Posta mirandesa, bife
Rumpsteak
Beiried, Tafelspitz
Entrecôte Café de Paris
Bistecca alla fiorentina
Biefstuk, entrecote
Steak-frites
Højreb, culotte
Entrecôte
Entrecôte
Compare
The signature steak, the breed to look for, and what to say when you want it medium rare.
| Country | Signature steak | Breed to look for | Medium rare is called | Priced |
|---|---|---|---|---|
| United Kingdom | Sirloin, rump steak | Aberdeen Angus, Hereford | Medium rare | per kg |
| Ireland | Sirloin, rib-eye | Hereford, Angus | Medium rare | per kg |
| France | Entrecôte, côte de bœuf | Charolais, Limousine | Saignant | per kg |
| Spain | Chuletón | Rubia Gallega | Poco hecho / al punto | per kg |
| Portugal | Posta mirandesa, bife | Mirandesa, Barrosã | Mal passado / médio | per kg |
| Germany | Rumpsteak | Simmental (Fleckvieh) | Medium rare | per kg |
| Austria | Beiried, Tafelspitz | Alpine pasture beef | Medium rare | per kg |
| Switzerland | Entrecôte Café de Paris | Swiss Simmental | Rosé / medium | per kg |
| Italy | Bistecca alla fiorentina | Chianina, Fassona | Al sangue / media | per kg |
| Netherlands | Biefstuk, entrecote | MRIJ, Blaarkop | Medium rare | per kg |
| Belgium | Steak-frites | Belgian Blue | Saignant | per kg |
| Denmark | Højreb, culotte | Danish organic beef | Rosa | per kg |
| Sweden | Entrecôte | Swedish pasture beef | Rosa | per kg |
Cut names
The strip loin is a sirloin in London, an entrecote in Amsterdam, a Rumpsteak in Berlin and a Beiried in Vienna.
| Country | Tenderloin | Ribeye | Striploin | Picanha |
|---|---|---|---|---|
| United Kingdom | Fillet | Rib-eye | Sirloin | Rump cap / picanha |
| Ireland | Fillet | Rib-eye | Sirloin | Rump cap |
| France | Filet | Entrecôte | Faux-filet / contre-filet | — |
| Spain | Solomillo | Lomo alto (chuletón on the bone) | Lomo bajo | Picaña (tapa de cadera) |
| Portugal | Lombo | Entrecôte | Vazia | Picanha |
| Germany | Filet (Rinderfilet) | Entrecôte / Ribeye | Rumpsteak (Roastbeef) | Hüftdeckel |
| Austria | Lungenbraten | Rostbraten | Beiried | Tafelspitz |
| Switzerland | Filet / Rindsfilet | Entrecôte | Nierstück / faux-filet | Hüftdeckel |
| Italy | Filetto | Costata (on the bone) | Controfiletto | — |
| Netherlands | Ossenhaas | Rib-eye | Entrecote | Picanha |
| Belgium | Filet pur | Entrecôte | Faux-filet | — |
| Denmark | Mørbrad | Højreb | Tyndsteg | Culotte |
| Sweden | Oxfilé | Entrecôte | Ryggbiff | Culotte |
| Norway | Indrefilet | Entrecôte | Ytrefilet | Picanha |
Recently verified
Checked against public sources. Paid placements, when we have them, are always labeled.
Butcher & supplier
Dry-aged beef shop opened in 2023 and linked to Steak Boutique, selling Austrian and American dry-aged steaks for home cooking in store and through a webshop with home…
Butcher & supplier
Third-generation butcher in Gnigl with an in-shop dry ager where beef ages for up to six weeks; the family is credited with inventing Salzburg's Bosna sausage.
Butcher & supplier
Family butcher in Hernals, voted Vienna's most popular butcher in Falstaff's reader polls in 2024, 2025 and 2026.
Butcher & supplier
Premium butcher by Luc De Laet and Peggy Van Haver at the De Koninck city brewery, focusing on dry-aged beef from more than 16 European breeds and house-made charcuterie.
Butcher & supplier
Family butcher raising its own Blonde d'Aquitaine cattle, with beef dry-aged on the carcass for at least two weeks and longer-aged steak cuts.
Butcher & supplier
Brussels shop of renowned Flemish butcher Hendrik Dierendonck, cutting meat in its own workshop and known for Red Flemish beef.