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Aguja - Chuck, Chuck Roast from immediately in back of neck (cogote)
Asado / Asado de Tira - Rib Roast, Short Rib Roast
Azotillo - a Shoulder cut
Bife Ancho - Rib Eye Steaks, Prime Rib, Rib Eye Roast,
Bife Angosto - Strip SteakPorterhouse Steak
Bife a la Rueda - Round Steak
Bife de Alcatra - Sirloin Steak
Bife de Costilla - T-Bone Steaks
Bife de Chorizo - like a Strip Steak
Bife de Lomo - Tenderloin / "filet mignon"
Bofe - Lungs
Bola de Lomo - Sirloin Tip Roast
Carnaza - Stewing Beef
Carne Picada - Ground Beef
Chinchulín - upper segment of the Small Intestine
Chorizo - Spicy Sausage
Cogote - Neck
Colita de Cuadril - Rump Steak
Corazón - Heart
Costilla - Rib
Criadilla - Testicle of young beef
Cuadrada - Bottom Round-Stewing or Strogonoff Beef
Cuadril - Rump Roast, Rump Steaks
Entraña - Skirt Steak
Escondido -
Falda - Skirt Steak (diaphragm)
Falda con hueso - Skirt steak with bone
Hígado - Liver
Lengua - Tongue
Lomo - Tenderloin
Marucha - Short Ribs
Matambre - Flank Steak
Milanesa - Minute Steak
Mollejas - Sweetbreads
Mondongo - one of the stomachs
Morcilla - Blood Sausage
Nalga - Round Stewing Beef, standing rump
Ojo de Bife - Ribeye
Ossobuco - Shin
Paleta - Shoulder Roast, blade steak
Palomita - Butterfly Cut near Shoulder Roast
Peceto - Round Steaks, Roast Eye of Round
Pecho - Brisket
Rabo - Oxtail
Riñones - Kidneys
"Ros Bif" - Roast Beef (you'll sometimes see on menus)
Sesos - Brains
Solomillo - Hanger Steak
Tapa de Asado - Rib Cap Roast
Tapa de Nalga - Cap of Round Roast
Tapa de Cuadríl - Cap of Rump Roast
Tortuguita - a portion of the Rump
Tripa Gorda - Large Intestine
Ubre - Udder
Vacío - Flank Steak