A. 소고기등급 (USDA grade)
- Prime (최상급): used in restaurants and hotels
- Choice (상급): sold at supermarkets and grocery stores
- Select (중급): sold at supermarkets and grocery stores
- Standard and Commercial (일반급): sold as ungraded or store brand
- Utility, Cutter, and Canner (하위): ground beef and processed products
B. 소고기 부위별명칭 (미국기준)
- Chuck (목등심, 윗등심)
- Brisket (양지머리)
- Plate (아래양지)
- Rib (갈비)
- Ribeye (꽃등심)
- Back Rib (등갈비)
- Short Rib (꽃갈비)
- Loin (등심)
- Striploin/Sirloin (채끝등심)
- Tenderloin (안심)
- Flap meat/Steak ( 치마살)
- Round (우둔살, 설도)
- Shank (사태)
- Flank (옆양지)
이중 꽃등심 (Ribeye) , 안심 (Tenderloin) , 채끝살( Striploin/Sirloin) 을 3대 Steak 부위라고 한다.