I’ve been meaning to do a translation guide at some point.
T-Bone is Aus is, as you say Porterhouse in the US.
Porterhouse in Aus is the larger side of the T-Bone and seems to be Sirloin in US.
Australian Topside is Top Round in US
Australian Rump is middle and lower round in US.
Ground beef is Minced in Australia.
Now… One thing to remember is that Australian’s use English cuts when breaking down a beast. These can differ quite a lot when it comes to something like a pig. When American’s start talking about Pork Butt an Aussie will scratch their head.
Then we get to American’s calling any rear leg of pork a ham, even in its fresh state. For Aussies if it’s fresh it’s a leg of pork, it only becomes ham once it is cured and cooked. The English have a stage in between when it is cured but not cooked and goes by the name of Gammon.
Isn’t life fun?