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???
In: 8
A bit of both. All animals have large mussles that are easy to seperate. Consider your biceps (shanks), butt (rump) or other large musles/bones like your ribs and chest (chuck). These cuts werent invented persey, they just are based on how animals are structured.
But when you get into a specific cut like a steak, there is more variety. In general meat is more tender if cut with short fibers, so steak is a thin bit of meat cut across the grain to make short fibers, but the exact thickness and meat source varies from location to location. But in general, after translation, something like a top sirloin steak will look about the same anywhere.
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