Are they internationally recognized as the same cuts? Would a steak in Ireland look any different than a steak in Iowa? When did this happen???
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standards to call a certain cut of meat depends on the “commercial zone”. Different part of the world have slightly different definitions. The United Nations (and similar organizations) have many project to create “standards” to facilitate commerce. Size of eggs, colour of vegetables and famously (for EU) the shape of Bananas.
>Beef grading systems are different according to different countries, beef breeds or organizations. Each has their own standards, which makes comparing the beef across different grading systems confusing.
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> The easiest way is to first understand what **Beef Marbling Score (BMS)** is. Since BMS is an internationally accepted standard which could be an objective ruler to compare various systems.
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>Marbling is the white streaks and flecks of fat within the meat,
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>[https://kitchenteller.com/beef-grading-systems-chart/](https://kitchenteller.com/beef-grading-systems-chart/)
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>example of a EU rib eye boneless steak:
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>The short rib side shall be exposed by a straight cut which is ventral to, but no more than 5.0 cm from, the M.longis issimus dorsii leaving the lip firmly attached.
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