CarneAtlas

Bistecca alla fiorentinavsChuletón

beef · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

Both are iconic European thick bone-in beef steaks tied to specific regional traditions (Basque vs Tuscan); fiorentina is T-bone style with the tenderloin attached, chuletón is rib-only.

Bistecca alla fiorentina
Beef · Loin

Tuscany's signature steak — a thick T-bone or porterhouse, traditionally from Chianina cattle, cut at minimum 4 centimetres thick and often 6–8. Grilled rare to very rare over hot …

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Full details →
Chuletón
Beef · Rib

Spain's signature steak — a thick bone-in rib steak, traditionally from old dairy cows (vaca vieja or buey) that have been retired from milking and finished on grass for several…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Full details →

Names by country

CountryBistecca alla fiorentinaChuletón
🇺🇸United StatesFlorentine steakChuletón
🇬🇧United KingdomFlorentine steakChuletón
🇫🇷FranceBistecca alla fiorentina—
🇪🇸SpainChuletón a la florentinaChuletón
🇦🇷ArgentinaBife a la florentinaChuletón
🇲🇽MexicoBistec a la florentinaChuletón
🇵🇹PortugalBife à florentinaChuletón
🇧🇷BrazilBistecca alla fiorentinaChuletón
🇮🇹ItalyBistecca alla fiorentina—
🇩🇪GermanyFlorentinisches Steak—

Shop

Source this cut

Books

Equipment

Affiliate links — CarneAtlas may earn a commission at no extra cost to you.