The names of beef cuts have varied over the years, by regions of the country and whether you are buying from the grocery store, butcher shop or restaurant.

This handy chart reveals the true identity of some common alias. The standard names are those recognized by the Canadian Food Inspection Agency.

Standard Names	AKA Names
Tenderloin Grilling Steak	Fillet de Boeuf, Fillet Steak, Beef Fillet, Filet Mignon
Strip Loin Grilling Steak	Shell Steak, Top Loin Steak, Strip Steak, Club Steak, Kansas City Steak, New York Strip Steak, Delmonico Steak, Entrecôte
Rib Eye Grilling Steak	Delmonico Steak, Spencer Steak, Market Steak, Entrecôte
Top Sirloin Grilling Steak	Pin-Bone Sirloin Steak, Flat-Bone Steak, Wedge Bone Sirloin, Culotte, Centre Cut Sirloin, Cap Steak
Prime Rib Premium Oven Roast	Rib Roast, Standing Rib Roast
Inside or Outside Round Fast-Fry Steak	Minute Steak, Sandwich Steak
Shoulder Pot Roast	Arm Roast
Tenderloin Premium Oven Roast	Châteaubriand
Inside Round Marinating Steak	Top Round Steak, London Broil
Flank Marinating Steak	London Broil, Flank Steak Fillet
Cross Rib Simmering Steak	Shoulder (clod) Steak, Chuck Shoulder Steak,
Top Blade Simmering Steak	Flatiron Steak, Top Chuck Steak, Chuck Mock Tender Steak, Chuck-Eye Steak, Chuck Arm Steak, Arm Swiss Steak
Top Blade Pot Roast	Chuck-Eye Roast
Heel of Round Oven Roast	Rump Roast