Sorry, but that’s just not accurate. Filet mignon is not lomo – though it can be cut from the tenderest part of one. In fact, ilet mignon is not even a cut here in Argentina (though some seem to think it is, but it’s not the same thing, from my perspective as a chef), other than by special request. The lomo and the chorizo are the two opposing sides of a t-bone or porterhouse, essentially. Some would call the lomo side the New York strip (though I’d go with bife angosta for that) – these names get a bit murky at times, as even in the US, a given part of the animal may have a different name. In fact, depending on where you are, the filet mignon can be cut from the tenderloin, the sirloin, or the far end of the top round. But in general, I’ll stick with my definitions based on how the cow was cut where I grew up in the Midwest US. Feel free to be disappointed.

Some of your crossing cut names are very wrong, to the point you call peceto, filet mignon when it is round beef and tenderloin bife de chorizo while tenderloin or filet mignon is lomo en Argentina.
You need to review most of your cuts because people will be disappointed thinking their meet is bad but what’s bad is the cut name

Alberto – as noted in the post, coming up with the same cut isn’t just a matter of translation, the cow is simply cut differently. The closest to a brisket here is, according to our local Texas replant smoked meat master, tapa de asado, but, it’s only part of what we might consider the brisket and continues into areas we wouldn’t. There’s also the pechito, the “little breast”, but again, it’s a matter of a weird overlap, and usually comes with at least a couple of the rib bones still in it. Others say falda, though that falls a bit outside of the brisket’s area, more down the stomach direction.

Thanks!